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.
Succulent prawns marinated in fragrant spices and slow-roasted with onions, tomatoes, and curry leaves. This classic Kerala dish is a semi-dry preparation, bursting with coastal flavors and perfect with rice or appam.
Homestyle Puttu with aromatic, perfectly spiced Chemmeen Roast. A protein-packed and soul-satisfying treat!
This kerala dish is perfect for breakfast. With 670.65 calories and 33.55g 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.
336cal
29gprotein
23gcarbs
16gfat
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
4 tbsp Coconut Oil (Divided use)
3 large Onion (Thinly sliced)
2 medium Tomato (Finely chopped)
1.5 inch Ginger (Finely minced)
6 cloves Garlic Cloves (Finely minced)
3 pcs Green Chilli (Slit lengthwise)
2 sprigs Curry Leaves
0.75 tsp Turmeric Powder (Divided use)
1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Black Pepper (Freshly ground)
1.5 tsp Salt (Or to taste)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned prawns with 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 1/2 tsp salt.
Mix thoroughly to ensure each prawn is evenly coated.
Set aside to marinate for 15-20 minutes.
2
Shallow Fry the Prawns
Heat 3 tbsp of coconut oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Carefully place the marinated prawns in a single layer. Fry in batches if necessary to avoid overcrowding.
Fry for 1-2 minutes per side until they are lightly golden and just curled. They should be about 70% cooked.
Remove the prawns from the pan and set them aside. Keep the remaining oil in the pan.
3
Sauté the Aromatics
In the same pan, add the thinly sliced onions and a pinch of salt. Sauté on medium-low heat, stirring frequently.
Cook for 10-15 minutes until the onions are deeply golden brown and caramelized. This step is crucial for the dish's flavor.
Add the minced ginger, garlic, slit green chilies, and one sprig of curry leaves. Sauté for 2-3 minutes until the raw aroma disappears.
4
Cook the Masala
Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, and 2 tsp coriander powder.
Stir continuously for about 1 minute until the spices are fragrant, being careful not to burn them.
Add the finely chopped tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down completely and oil begins to separate from the masala.
5
Roast the Prawns
Add the shallow-fried prawns back to the pan. Sprinkle with garam masala and freshly ground black pepper.
Gently mix to coat the prawns thoroughly with the thick masala.
Cover the pan and cook on low heat for 5-7 minutes, allowing the prawns to absorb the flavors and cook through.
Uncover and continue to roast for another 2-3 minutes, stirring gently, until the masala clings to the prawns and reaches a semi-dry consistency.
6
Garnish and Serve
Turn off the heat. Drizzle the remaining 1 tbsp of coconut oil over the roast and add the second sprig of curry leaves.
Gently stir one last time. Let the dish rest for 5-10 minutes before serving to allow the flavors to meld.
Serve hot with Kerala Parotta, Appam, or steamed rice.
