Try out these healthy steamed food delicacies of Kerala
First Published 26, Aug 2020, 12:48 PM
Study suggests that steaming is considered to be much superior to other methods of cooking, in terms of taste as well as health
Steam cooking is one of the healthiest methods of cooking. The method introduced by Indians, Chinese and Africans is not followed everywhere in the world. Experts suggest that this process helps retain nutritional value of food.
These steamed snacks from traditional Kerala cuisine are so tasty that you won't be able to stop with one and the best part is that you can have more, that too without any guilt!
Puttu is one of the most popular breakfast dishes of Kerala. A mix of wet rice flour and grated coconut is steamed in a cylindrical shape steamer called puttu maker. Other than rice flour, wheat flour, ragi and semolina are also used to prepare this delicacy. A single piece of puttu contains 64.7 grams of carbohydrates, 4.9 grams of protein and 2.3 grams of dietary fibre.
Idli with sambar and coconut chutney is often considered as the most nutritious Indian breakfast. These soft and fluffy white rice cakes are prepared by steaming a mixed batter of rice and urad dal. Idli fills you up with fewer calories, and a single idli only contains a deliciously healthy 39 calories.
Vattayappam literally means round bread. This fermented, steamed and spongy rice cake is common among the Christian community and is served as both a snack and breakfast. The batter is made by grinding rice and coconut together. It is then fermented by adding yeast and some sugar. Pro tip: To prepare the vattayappam, always steam the batter in a greased plate.
Ila ada is a popular sweet delicacy of Kerala. The traditional evening snack is prepared by steaming the rice flour dough in banana leaf. The dough is first spread over a piece of banana leaf, and later the grated coconut and jaggery mix are liberally smeared across it. The leaf is then folded and steamed to prepare the ada.
The sweet rice flour dumpling filled with a mixture of grated coconut and jaggery is similar to the modak - a snack popular in other parts of India. A plain version without any filling is also a common breakfast dish in Kerala. Palm sugar is used to lend its inherent sweetness to this dish; it is also rich in iron, Vitamin B, Magnesium, and phosphorus.