Please see these links to get an idea how Putarekulu is prepared. It is not possible to prepare the Putarekulu from scratch in home. But if you can get the Rekulu You can add powdered sugar and ghee and make Putarekulu.
To my knowledge, the process involves at least 3 stages.
1) To make the layers 2) To grind the sugar 3) To bind / coat with Ghee & Sugar combination
Now the layers are supposed to be made with Rice dough which is very liquidy and nearer to white coloured water. Good earthen pots are reversed and are coated with this liquidy rice dough. The reversed pots are then placed on fire such that the fire burns the innerside of the pot. Nice dry wafer like rice layer is made.
The sugar is ground so finely that it would be very nearer to talcum powder grade of smoothness which is carefully mixed with ghee.
This combination is placed between the decided layers. Mind you the sugar and ghee paste will be placed between each layer and thus the word Putarekulu emanates.
A place called Atreyapuram in E.G. district (nearer to Ryali/Ramachandrapuram) is very famous for this.
And another interesting news. There are people who make only the rice wafers as a cottage industries and supply them to others who are experts in coating the sugar and ghee paste without tearing the rice wafer/paper itself.
In coastal andhra, we make a sweet with those poota rekulu (putarekulu, for googling). poota rEkulu (literally means "smeared sheets") are very very thin rice sheets. I was told that they pour/smear (?) very smooth and thin rice batter (almost like "ganji") on inverted earthenware pots that are heated from underneath. The result is ultra thin rice sheets. I never saw the actual process. We buy those sheets by the dozen, smear melted ghee on the "rEku" (sheet), sprinkle powdered sugar, layer several sheets and roll them up like jelly rolls.
Putha rekula are delicious.Isn't it? To make them at home you will need: powdered sugar -- 2 cups Ghee- 1 cup maida,or all purpose flour-- 2 cups Or you can even use filo dough.(1 pck) cardomons or powder-- 4
PROCESS:Grind the sugar into fine powder adding cardomons. Next,mix the flour with ghee and water.Then press them very thin.(with a puri maker or a roller )and cut into long strips of each sheet into 4 inch wide.It will be very hard to handle.place them on a plain surface carefully and with the help of a brush,apply ghee all over it.and once you are done with ghee part,sprinkle the powdered sugar over the ghee strips. Roll them carefully into rectangles. Give it a few minutes to absorb the sugar into the dough.If you wait for 6hrs,it will turn crisp.
Hi sanhita,as far as I kno, putarekulu are very difficult to make at home.they are made of thin rice sheets made out of ganji(water in which rice has been cooked),I donot know the exact procedure for making the rice sheets,but they are then smeared with ghee and fine sugar powder is then put on the sheets.they are layered and rolled,then cut into 4 inch long fingers.In the US,UK and other advanced countries,you get phyllo sheets,which is essentially very thinly rolled out sheets of maida dough,which are almost like the rice sheets.these can be smeared with ghee,sprinkled with sugar powder(icing sugar gives very good results)and rolled out.I am not sure how you could make that in India.
making pootha rekulu is very complex project.. its made with very thin layers of rice flour sheets and powdered sugar and using ghee to lay over one another.. if you find rice flour sheets then you are set to do this project easily, but to get a feel of it, you can try doing with pastry sheets, laying one layer thin pastry sheet and spreading powdered sugar over it and applying ghee and then another layer, and fold it over when you reach the thickness of pootha rekulu..
hi, Pootha rekulu "poota rEkulu" we get in Andhra. In coastal andhra, we make a sweet with those poota rekulu (putarekulu, for googling). poota rEkulu (literally means "smeared sheets") are very very thin rice sheets. I was told that they pour/smear (?) very smooth and thin rice batter (almost like "ganji") on inverted earthenware pots that are heated from underneath. The result is ultra thin rice sheets. I never saw the actual process. We buy those sheets by the dozen, smear melted ghee on the "rEku" (sheet), sprinkle powdered sugar, layer several sheets and roll them up like jelly rolls. pUtarEku is a rare delicacy in Andhra. Recently they started calling pUtarEkulu the "paper sweet" in sweet shops.
The way we are recalling traditional foods, I know, sooner are later the putarekulu will turn up on AS.
Ragi flour, Grated coconut- 1 cup, Coriander- 1 bunch, Onions (finely chopped)- 4 , Curry leaves and green chillies- finely chopped (to your taste), Sugar little , Salt to taste, water to make dough Mix coconut, onions, curry leaves, green chilies, coriander leaves, and salt properly with little water. Add the ragi flour with some more water and mix properly so that it mixes with other ingredients (This dough should be like chaptai dough). Set aside for some time. Put some oil on tava (cooled tava). Roll small portions of dough to form medium sized roti. Apply oil around the roti and bake at low flame till it is done with the lid closed. Eat the ragi roti with delicious pudina chatney .Recipe From Veena http://www.indiatastes.com/categori…
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