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 tangy and spicy South Indian fish curry made with coconut milk, tamarind, and aromatic spices. Tender fish pieces simmered in a fragrant gravy, this dish is a coastal classic that pairs perfectly with steamed rice.
Fluffy puttu with aromatic, iron-boosting fish curry – a gut-friendly start to your day!
This south_indian and kerala dish is perfect for breakfast. With 761.42 calories and 33.33g 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.
4
Serving size: 1 cup
426cal
28gprotein
15gcarbs
30gfat
Ingredients
500 g Kingfish (Cut into 1-inch thick steaks)
1 pcs Onion (Medium, finely chopped)
1 pcs Tomato (Medium, finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (Slit lengthwise)
15 g Tamarind (Lemon-sized ball)
1 cup Warm Water (For soaking tamarind)
1 cup Thick Coconut Milk (First press)
1 cup Thin Coconut Milk (Second press, or use 1 cup water)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (Adjust to taste)
2 tsp Coriander Powder
0.25 tsp Fenugreek Seeds
0.5 tsp Mustard Seeds
10 pcs Curry Leaves (Divided)
3 tbsp Coconut Oil
1.25 tsp Salt (To taste)
Instructions
1
Marinate Fish & Prepare Tamarind
Clean the fish pieces and pat them dry. In a bowl, combine the fish with 1/4 tsp of the turmeric powder, 1/2 tsp of the red chili powder, and 1/2 tsp of the salt. Mix gently to coat and set aside to marinate for 15 minutes.
While the fish marinates, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract its flavor, then strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind extract aside.
2
Prepare the Curry Base (Tadka)
Heat coconut oil in a wide, heavy-bottomed pan or a traditional earthen pot (manchatti) over medium heat.
Once the oil is hot, add the mustard seeds. When they begin to splutter, add the fenugreek seeds and sauté for 10-15 seconds until fragrant, being careful not to burn them.
Add the chopped onion, slit green chilies, and a sprig of curry leaves. Sauté for 4-5 minutes until the onions become soft and translucent.
Stir in the ginger-garlic paste and cook for about 1 minute until its raw aroma disappears.
3
Cook the Masala and Gravy
Add the chopped tomatoes and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy.
Reduce the heat to low. Add the remaining turmeric powder, red chili powder, and coriander powder. Stir continuously for 1 minute until the spices are aromatic and release their oil.
Pour in the prepared tamarind extract and the thin coconut milk. Add the remaining salt, stir well, and bring the gravy to a gentle simmer. Let it cook for 5-7 minutes for the flavors to meld.
4
Cook the Fish
Gently slide the marinated fish pieces into the simmering gravy one by one, ensuring they are mostly submerged.
Cover the pan and cook on a medium-low heat for 8-10 minutes. Do not stir with a spoon, as this can break the delicate fish. Instead, gently swirl the pan occasionally to prevent sticking.
The fish is cooked when it turns opaque and flakes easily.
5
Finish and Rest the Curry
Once the fish is cooked, reduce the heat to the lowest setting. Pour in the thick coconut milk and add the remaining curry leaves. Gently swirl the pan to combine.
Warm the curry for 1-2 minutes. It is crucial not to let it boil after adding the thick coconut milk, as this can cause it to curdle.
Turn off the heat, cover the pan, and let the curry rest for at least 20-30 minutes before serving. This allows the flavors to deepen and mature.
