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You can read the previous posts on Wayanad trip:

Trip to Wayanad: Day 1: Part 1: Wayanad Heritage Museum, Ambalavayal,

Trip to Wayanad: Day 1: Part 2: Wayanad Heritage Museum, Ambalavayal(continued…)

and Trip to Wayanad: Day 1: Part 3: Meenmutty falls

I got up at 5 in the morning and saw that it was raining. While looking from the window I was just hoping that it should stop otherwise there will be lot of problems. Driving in the hilly area is a tough ask and its tougher, if it rains. After that I went outside to check out for some tea or something but everyone including the hotel staff was sleeping. I woke him up and he said that all the shops would open only at 7 am. Amazingly, rain stopped at 6 o’ clock and I had a big sigh of relief. We got ready by 7 and went to a small restaurant near the hotel for the breakfast. Well, I asked him what all is there and he said Puttu and Appam. This was the first time ever I heard these two words, so after a pause I said, “one plate each”

Here is Puttu:

After some research and found some interesting facts about Puttu: Puttu is a culinary specialty in Kerala. It is also popular in certain areas of Sri Lanka and Tamil Nadu. It is made by steaming moistened rice powder. It is key that only enough water to wet the flour be added, and that slowly. This should not have the consistency of dough, but rather a damp coarse mixture. Of late, other variations with wheat flour, flour made from tapioca, corn and ragi and even maida are also used. For steaming the Puttu, there is a special utensil called Puttu Kutti.

Puttu Recipe: Here’s how to make Puttu.

Ingredients:

1. Rice flour: 2 cups
2. Grated coconut: 1 cup
3. Water: 1/2 cup
4. Salt to taste

Utensils: Puttu Kutti (Puttu maker)

Method:

1. Soak the rice for two hours and strain it. Leave it some time to dry.
2. Then, grind it to a fine powder.
3. Mix salt with water and add the water slowly to the rice flour and mix it. It is key that only enough water to wet the flour be added, and that slowly.
4. After that add a handful of grated coconut in the Puttu Kutti and then add the rice flour till half, then add another handful of coconut. This is done till you reach the top.
5. Close the lid and steam for 5 minutes.

Here is Appam:

Appam or hoppers is a fermented rice pancake. It is a specialty of the South Indian coastal state of Kerala. Not only in India, it is popular in Sri Lanka and other coastal countries.

Appam Recipe: Here’s how to make Appam.

Ingredients:

1. 2 cup Rice: Soak in water for 4-5 hours
2. 1 cup: Grated Coconut
3. Salt to taste

Utensils: An appam maker or a tava

Method:

1. Drain the soaked rice and grind it along with the grated coconut and salt to a fine thick paste.
2. Leave it to ferment for 6-7 hours.
3. When fermented, add enough water to make it a pouring consistency.
4. Put some oil in the appam maker/tava and pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the center.
5. Cover with a lid and cook each appam on medium heat for about 2 minutes or till the edges have become golden crisp and the centre is soft and spongy.

After a nice breakfast we moved to see the Muthanga Wildlife Sanctuary. On the way I took a nice shot of the hill:

I feel that Wayanad is a paradise for nature photography. While traveling I was taking a lot of photos. Check out this one:

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