Mapillai Samba Puttu Flour

Mapillai Samba Puttu Flour — Mapillai Samba — “bridegroom rice” — is a hardy red-pericarp Tamil landrace traditionally associated with strength and stamina. We dehusk it without polishing, dry-roast it to a light golden stage, then mill and sieve to puttu grade. The roasting is what stops puttu turning gluey.

Key Benefits

• Milled from unpolished Mapillai Samba red rice — the bran and its natural red colour are retained.
• Roasted and sieved to puttu grade, so it steams light and separate rather than sticky.
• A traditional source of dietary fibre and naturally occurring iron.
• Single ingredient — nothing but red rice.
• Naturally gluten-free.

Nutritional Information

Indicative values for unpolished red rice flour. Figures printed on pack come from our own lab analysis of that lot.

How to Use

• Puttu: to 1 cup flour add half a teaspoon of salt, then sprinkle roughly a third to half a cup of water a little at a time, rubbing with your fingertips
• The flour should hold shape when squeezed but crumble when poked — like damp sand, not dough
• Rest 10 minutes, sieve to break lumps, then layer in a puttu kutti alternating with grated coconut
• Steam 7–10 minutes from the moment steam escapes the top. Serve with banana, palm jaggery or kadala curry
• Also for kozhukattai and as a puttu podi base

Storage Instructions

• Airtight container in a cool, dry place. Best quality within 3 months.
• Roasting buys some stability, but the red bran layer still carries oxidisable oil — the giveaway is a bitter aftertaste in the finished puttu.
• Refrigerate after opening to extend to five or six months.
• Always use a completely dry spoon.
• Keep away from steam.

Certifications & Compliance

• FSSAI licensed food business — licence number displayed in our website footer.
• Milled in small batches from our own traditional-variety paddy.
• Single ingredient — no maida, no bleaching agent, no anti-caking agent.
• Organic certification: PGS-India / NPOP (certificate available on request).

Frequently Asked Questions

My puttu came out hard and lumpy. What went wrong?
Too much water at once. Sprinkle it gradually and rub with your fingertips — the flour should feel like damp sand, never like dough.

Do I need to roast it again at home?
No, it is already roasted for puttu. Re-roast lightly only if the flour has picked up moisture.

Can I make idiyappam with this?
You can, but idiyappam wants unroasted flour and boiling water. Our roasted puttu flour gives a slightly firmer idiyappam — use our Karunguruvai rice flour for a softer result.