Ultimate Puttu Recipe Guide: A Taste of South India
A traditional South Indian steamed rice cake layered with fresh coconut. Soft, aromatic, and wholesome, puttu is a beloved breakfast from Kerala and Tamil Nadu, served with kadala curry, bananas, or sugar.Make perfect South Indian puttu at home with this step-by-step guide. Learn how to prepare soft steamed rice-coconut puttu using a puttu maker. Includes tips, ingredients, and serving suggestions.
Prep Time
10 min
Cook Time
10 min
Serving
3
Difficulty
Easy
Information About the Recipe
Puttu is a classic steamed breakfast dish made by layering moistened rice flour with grated coconut in a cylindrical steamer (puttu kutti). Known for its soft, crumbly texture and natural aroma, puttu pairs beautifully with kadala curry or sweet sides like banana and sugar. This guide walks through flour preparation, layering, steaming, and serving.
Ingredients
- 1 cup rice flour
- 1/2 cup grated coconut
- Water, as needed
- Salt to taste
Nutritional Information
- Calories: 220
- Carbohydrates: 40 g
- Protein: 4 g
- Fat: 7 g
- Fiber: 3 g
- Gluten: 0 g
Directions
1. Prepare the Rice Flour Mixture
- Select the Flour
- Use fine, good-quality rice flour for soft, even-textured puttu.
- Hydrate the Flour
- Add rice flour to a bowl.
- Sprinkle water gradually, mixing with fingertips.
- The mixture should resemble moist crumbs.
- When pressed in your fist, it should hold shape but crumble when touched.
- Add Salt
- Mix in salt evenly.
2. Prepare the Puttu Vessel
- Fit the Perforated Disc
- Place the disc at the bottom of the cylindrical puttu maker.
- Add a Coconut Layer
- Add 1–2 tablespoons of grated coconut at the base.
3. Layer and Steam
- Create Alternating Layers
- Add a layer of rice flour mixture.
- Add a thin layer of coconut.
- Continue alternating, ending with rice flour.
- Press gently—do not pack tightly.
- Steam
- Close the puttu maker’s lid.
- Attach it to a pot of boiling water or place it inside a steamer.
- Steam for 8–10 minutes.
- When steam escapes from the top steadily, the puttu is done.
4. Serve
- Unmold
- Push the cooked puttu gently using the rod provided or with a spoon’s handle.
- Let it slide onto a plate intact.
- Serving Options
- Classic: Serve with kadala curry (black chickpea curry).
- Sweet: Pair with ripe banana and sugar.
- Simple: Serve with ghee and grated coconut.
5. Tips
- Do not over-moisten the flour; too much water makes puttu hard.
- Adding a pinch of cumin seeds to the flour enhances aroma (optional).
- You can use wheat flour, ragi flour, or red rice flour for variations.
- Fresh coconut gives the best flavor but frozen works fine.
What's Your Reaction?
Like
0
Dislike
0
Love
0
Funny
0
Angry
0
Sad
0
Wow
0
