A quintessential Kerala breakfast, these steamed cylinders of rice flour and coconut are wonderfully soft and light. This traditional dish pairs beautifully with kadala curry, banana, or a sprinkle of sugar. The key to perfect puttu lies in achieving the right 'wet sand' moisture level in the flour, resulting in a fluffy, non-sticky texture.
Prep15 min
Cook20 min
Servings4
Serving size: 2 pieces
335cal
5gprotein
60gcarbs
8g
Ingredients
2 cup Puttu Podi (Use store-bought roasted rice flour specifically for puttu for best results.)
1 cup Grated Coconut (Freshly grated is best, but thawed frozen coconut works well too.)
0.75 cup Warm Water (Amount is approximate; add slowly until the right texture is achieved.)
0.5 tsp Salt (Adjust to taste.)
Instructions
1
Prepare the Puttu Mixture (10-15 minutes)
In a large mixing bowl, combine the puttu podi and salt. Mix thoroughly with your fingertips.
Begin sprinkling the warm water, a little at a time, over the flour. Use your fingertips to rub the water into the flour in a circular motion to ensure even moistening.
Continue this process until the flour achieves a texture resembling coarse, damp breadcrumbs or wet sand. This is the most critical step for soft puttu.
To check for the correct consistency, take a small amount of the mixture in your fist and press firmly. It should hold its shape. When you gently break it with a finger, it should crumble easily.
A comforting and wholesome Tamil Nadu dish made from mashed moong dal. It's lightly spiced, incredibly nutritious, and pairs perfectly with steamed rice for a simple, soulful meal.
A classic South Indian comfort food, this simple egg scramble is made with onions, green chilies, and fragrant spices. It comes together in just 15 minutes and is the perfect side dish for rice and sambar.
About Kerala Puttu, Pasi Payaru Kadaiyal and Muttai Poriyal
Fluffy puttu with fiber-rich dal & protein-packed scrambled eggs – a wholesome, energy-giving comfort meal!
This tamil dish is perfect for lunch. With 864.29 calories and 33.36g of protein per serving, it's a nutritious choice for your meal plan.
fat
For a perfectly uniform, lump-free texture, you can pulse the mixture a few times in a mixie/blender or press it through a coarse sieve.
Cover the prepared mixture and let it rest for at least 10 minutes. This allows the rice flour to fully absorb the moisture.
2
Layer the Puttu Maker (5 minutes)
Take the cylindrical puttu maker (puttu kutti) and place the small perforated disc at the bottom.
Start with a base layer of 2-3 tablespoons of grated coconut.
Gently spoon the prepared rice flour mixture on top of the coconut until the cylinder is about half full. Do not press or pack the flour down; it must remain loose.
Add another thin layer of 1-2 tablespoons of grated coconut.
Fill the rest of the cylinder with the flour mixture, leaving about an inch of space at the top. Finish with a final layer of coconut.
3
Steam the Puttu (8-10 minutes per batch)
Fill the base pot (puttu kudam) with 2-3 cups of water and bring it to a vigorous boil.
Carefully place the filled cylinder onto the nozzle of the base pot and close the lid.
Steam on medium-high heat. The puttu is perfectly cooked when a steady stream of steam escapes from the holes on the top lid, which typically takes 8-10 minutes. You will also notice a fragrant aroma of cooked rice and coconut.
Turn off the heat. Using a kitchen towel for safety, carefully remove the hot cylinder from the pot.
4
Serve Hot (5 minutes)
Allow the cylinder to rest for a minute to prevent breakage.
Using the provided rod or the back of a long spoon, gently push the cooked puttu from the bottom out onto a serving plate.
Repeat the layering and steaming process with the remaining mixture.
Serve immediately while hot with kadala curry (black chickpea curry), ripe bananas, pappadam, or a sprinkle of sugar and ghee.
282cal
14gprotein
41gcarbs
8gfat
Ingredients
1 cup Yellow Moong Dal (Also known as Pasi Payaru)
3 cup Water (For pressure cooking the dal)
0.5 tsp Turmeric Powder
2 tbsp Ghee (Can be substituted with sesame oil)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Urad Dal (Split and husked black gram)
2 pcs Dried Red Chilies (Broken into halves)
0.25 tsp Asafoetida (Also known as Hing)
1 sprig Curry Leaves (About 10-12 leaves)
1 pcs Onion (Medium, finely chopped)
4 pcs Garlic Cloves (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
2 pcs Tomato (Medium, chopped)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Rinse the yellow moong dal thoroughly under running water until the water runs clear.
In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 10-12 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and use a whisk or the back of a ladle to mash the dal into a smooth, creamy consistency.
2
Prepare the Tempering (Tadka)
Heat ghee in a kadai or a heavy-bottomed pan over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, urad dal, and broken dried red chilies. Sauté for about 30-40 seconds until the urad dal turns a light golden brown.
Add the asafoetida and curry leaves, and sauté for another 10 seconds until the leaves are crisp and fragrant.
3 pcs Green Chili (finely chopped, adjust to taste)
1 tsp Mustard Seeds
1 tsp Urad Dal (provides a crunchy texture)
10 leaves Curry Leaves (fresh)
0.125 tsp Asafoetida (a small pinch)
0.25 tsp Turmeric Powder
0.5 tsp Black Pepper (freshly ground)
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Egg Mixture
In a medium bowl, crack the 8 eggs.
Add the salt, turmeric powder, and freshly ground black pepper.
Whisk gently with a fork or whisk until the yolks and whites are just combined. Be careful not to over-whisk, as this can make the eggs tough. Set aside.
2
Temper the Spices
Heat the coconut oil in a wide, non-stick pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the urad dal and sauté for 30-45 seconds until it turns a light golden brown.
Carefully add the curry leaves and asafoetida, and let them sizzle for a few seconds until fragrant.
3
Sauté the Aromatics
Add the finely chopped onions and green chilies to the pan.
Sauté for 4-5 minutes, stirring occasionally, until the onions become soft, translucent, and slightly golden at the edges.
To the same pan, add the chopped garlic and slit green chilies. Sauté for about a minute until the raw aroma of garlic disappears.
Add the finely chopped onions and cook until they become soft and translucent, which should take about 3-4 minutes.
Now, add the chopped tomatoes along with a pinch of salt (this helps them cook faster). Cook until the tomatoes turn soft, pulpy, and oil starts to separate from the mixture, about 4-5 minutes.
4
Combine and Simmer
Pour the mashed dal into the pan with the sautéed onion-tomato mixture.
Add the remaining salt and about 1 cup of water to adjust the consistency. Mix everything together well.
Bring the dal to a boil, then reduce the heat to low and let it simmer gently for 5-7 minutes. This allows the flavors to meld together beautifully.
Stir occasionally to prevent it from sticking to the bottom of the pan.
5
Garnish and Serve
Turn off the heat and stir in the freshly chopped coriander leaves.
Serve the Pasi Payaru Kadaiyal hot with steamed rice, idli, or dosa, with an optional dollop of ghee on top.
4
Cook and Scramble the Eggs
Reduce the heat to medium-low and pour the whisked egg mixture evenly over the sautéed onions.
Let the mixture cook undisturbed for about 30-45 seconds to allow the bottom to set slightly.
Using a spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds.
Continue this process for 2-3 minutes, breaking up the curds as you go, until the eggs are cooked through but still moist and fluffy.
5
Garnish and Serve
Turn off the heat and stir in the freshly chopped coriander leaves.
Give it a final gentle mix and serve the Muttai Poriyal immediately.
