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.
Tender beef chunks slow-cooked with aromatic spices and then pan-roasted to a deep, dark perfection with crispy coconut slivers. This iconic Kerala dish is a flavor explosion, perfect with parottas or rice.
Aromatic Puttu paired with perfectly spiced, protein-packed beef fry. Pure soul-satisfying comfort!
This kerala dish is perfect for breakfast. With 852.25 calories and 39.839999999999996g 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.
517cal
35gprotein
10gcarbs
38gfat
Ingredients
500 g Beef (Chuck or round steak, cut into 1-inch cubes)
0.5 tsp Turmeric Powder
2 tsp Kashmiri Red Chili Powder (Adjust for heat preference)
1 tbsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Black Pepper Powder (Freshly ground is best, divided use)
1.5 tbsp Ginger Garlic Paste
1.25 tsp Salt (Or to taste)
0.5 cup Water (For pressure cooking)
3 tbsp Coconut Oil
1 tsp Mustard Seeds
0.5 cup Coconut Slivers (Also known as thenga kothu)
1.5 cup Onion (Thinly sliced, from about 2 medium onions)
3 pc Green Chili (Slit lengthwise)
2 sprig Curry Leaves
Instructions
1
Marinate the Beef
In a large bowl, combine the beef cubes with turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, 1 tsp of the black pepper powder, ginger-garlic paste, and salt.
Mix thoroughly with your hands to ensure each piece of beef is well-coated with the spices.
Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Pressure Cook the Beef
Transfer the marinated beef to a pressure cooker. Add 1/2 cup of water.
Secure the lid and cook on high heat until the first whistle. Then, reduce the heat to low and cook for 15-20 minutes (or about 5-6 whistles).
Turn off the heat and allow the pressure to release naturally. This ensures the beef is tender. Once safe, open the lid and set aside.
3
Prepare Tadka & Sauté Aromatics
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. An iron skillet works best.
Add the mustard seeds and wait for them to splutter completely.
Add the coconut slivers and fry for 2-3 minutes until they turn a light golden brown.
Add the sliced onions, slit green chilies, and curry leaves. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and have golden-brown edges.
4
Slow Roast the Beef
Add the cooked beef along with all the cooking liquid (stock) from the pressure cooker into the pan with the sautéed onions.
Mix well and increase the heat to medium-high. Cook until most of the liquid has evaporated.
Reduce the heat to low-medium and begin the slow roasting process. Stir every 4-5 minutes to prevent burning.
Continue roasting for 15-25 minutes, scraping the bottom of the pan, until the beef turns a deep, dark brown and the masala is well-coated and dry.
5
Finish and Serve
Sprinkle the remaining 1/2 tsp of black pepper powder over the beef fry.
Mix well and cook for one final minute to toast the pepper.
Serve hot with Kerala parotta, chapati, or steamed rice.
