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 chicken pieces cooked in a fragrant, spicy masala with fried coconut bits. A classic semi-dry dish from Kerala that's bursting with authentic flavors and pairs perfectly with rice or parotta.
Fluffy steamed Puttu with a perfectly spiced, aromatic Chicken Peralan. A homestyle comfort food that's truly satisfying!
This kerala dish is perfect for lunch. With 679.54 calories and 36.78g 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.
344cal
32gprotein
18gcarbs
17gfat
Ingredients
500 g Chicken (Bone-in, cut into medium pieces)
3 tbsp Coconut Oil
2 large Onion (Thinly sliced)
2 medium Tomato (Finely chopped)
1.5 tbsp Ginger Garlic Paste
3 pcs Green Chili (Slit lengthwise)
0.25 cup Coconut Pieces (Also known as thenga kothu)
1 sprig Curry Leaves (About 15 leaves)
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to spice preference)
2 tsp Coriander Powder
1 tsp Garam Masala
0.5 tsp Fennel Powder
1 tsp Black Pepper Powder (Freshly ground is best)
1.5 tsp Salt (Adjust to taste)
0.5 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with turmeric powder, half of the red chili powder (3/4 tsp), half of the black pepper powder (1/2 tsp), and 1 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Set aside to marinate for at least 20 minutes, or up to an hour in the refrigerator.
2
Sauté Aromatics
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.
Add the coconut pieces and fry for 1-2 minutes until they turn a light golden brown.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the sliced onions and green chilies. Sauté for 10-12 minutes, stirring occasionally, until the onions are deeply golden brown. This caramelization is crucial for the flavor.
Add the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
Reduce the heat to low. Add the remaining red chili powder (3/4 tsp), coriander powder, and fennel powder. Stir continuously for 1 minute until fragrant, being careful not to burn the spices.
Add the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 5-6 minutes until the tomatoes break down completely and oil begins to separate from the masala.
Add the marinated chicken to the pan. Increase the heat to medium-high and stir-fry for 5 minutes, searing the chicken and coating it well with the masala.
4
Simmer and Finish
Pour in 1/2 cup of warm water, stir well to combine, and bring the mixture to a gentle simmer.
Cover the pan, reduce the heat to low, and cook for 15-20 minutes, or until the chicken is tender and cooked through. Stir once or twice to prevent sticking.
Uncover the pan. Add the garam masala and the remaining black pepper powder (1/2 tsp).
Increase the heat to medium-high and stir-fry for 3-5 minutes. Continue cooking until the gravy thickens and clings tightly to the chicken pieces, achieving a semi-dry consistency.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the dish rest for at least 10 minutes before serving to allow the flavors to meld.
Serve hot with Kerala parotta, appam, or steamed rice.
