Puncha Puttu

A highly acclaimed product unique to the Pucha paddy fields of Kuttanadu, which is also known as the rice granary of Kerala. Preparation of this powder involves an elaborate processing as the rice is powdered while retaining the highly nutritious bran surrounding the grain.

Recipe for Puncha Puttu

Take the required quantity of Avees Puttu podi grated coconut and salt to taste. Mix the powder with water slowly. Add only the required quantity of water so that the mixture does not become a paste. Cook in the steam after putting grated coconut proportionately. Do not cook Avees Putto podi for more than 5 minutes after steam from the hole of the puttukutti, on longer time of cooking may affect the softness of the puttu.

Nutrition Facts (Serving size 100g.)

Total fat – 0.39g
Energy – 369 K Cals
Dietary FiberĀ  – 2g
Protein – 8.58g
Vitamin Bl – 0.17g
Calcium – 69.98 mg
Iron – 0

%of daily values are based on a 200 Calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories 2000

Total fat – Less than – 65g
sat fatĀ  – Less than – 20g
Cholesterol – Less than – 300mg
Sodium – Less than – 2400mg
Total Carbohydrate – 300g
Dietary Fiber – 25g
Calories Per Gram:
Fat * carbohydrate * 4.0 Protein * 4.0

(Minor variations may be expected in nutrient content from batch to batch.)