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: 1 serving
331cal
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, fall-off-the-bone mutton simmered in a rich and aromatic gravy. This classic North Indian curry is a weekend favorite, packed with bold spices and perfect with hot rotis or rice.
Fiber-rich puttu with aromatic, melt-in-mouth mutton curry - a soul-satisfying homestyle delight!
This south_indian and tamil dish is perfect for breakfast. With 678.71 calories and 41.95g 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.
348cal
37gprotein
13gcarbs
16gfat
Ingredients
500 g Mutton (Bone-in, curry cut)
0.5 cup Curd (Full-fat, for marinade)
2 tbsp Ginger Garlic Paste
0.75 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
3 tbsp Mustard Oil
2 pc Bay Leaf
1 inch Cinnamon Stick
4 pc Cloves
3 pc Green Cardamom
1 pc Black Cardamom
2 medium Onion (Finely sliced)
2 medium Tomatoes (Pureed)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.5 cup Water (Hot water preferred)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
Mix thoroughly until the mutton is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Sauté Aromatics and Onions
Heat mustard oil in a pressure cooker over medium-high heat until it's just about to smoke, then reduce the heat slightly.
Add the whole spices: bay leaves, cinnamon stick, cloves, and both green and black cardamoms. Sauté for 30-45 seconds until they become fragrant.
Add the sliced onions and a pinch of salt. Cook for 10-12 minutes, stirring frequently, until they turn a deep, even golden brown. This 'bhuna' process is crucial for the curry's rich color and flavor.
3
Build the Masala Base
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Stir in the tomato puree. Cook for 6-8 minutes, until the mixture thickens and oil begins to separate from the masala.
Add the powdered spices: coriander powder, cumin powder, the remaining 0.5 tsp red chili powder, and 0.25 tsp turmeric powder. Sauté for another minute, adding a splash of water if the spices stick to the bottom.
4
Brown the Mutton
Add the marinated mutton to the pressure cooker. Increase the heat to high.
Sauté the mutton for 7-10 minutes, stirring continuously. Cook until the moisture from the marinade evaporates and the mutton is well-browned on all sides. This step, also part of 'bhunai', seals in the juices and intensifies the flavor.
5
Pressure Cook the Curry
Pour in 1.5 cups of hot water and the remaining 1 tsp of salt. Stir well, scraping the bottom of the cooker to deglaze.
Secure the lid of the pressure cooker. Bring to high pressure (wait for the first whistle).
After the first whistle, reduce the heat to low and cook for 20-25 minutes.
Turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes.
6
Finish and Garnish
Carefully open the cooker. Check if the mutton is tender; it should easily come off the bone. If not, pressure cook for another 5-10 minutes.
If the gravy is too thin, simmer the curry without the lid for 5-7 minutes to reach your desired consistency.
Stir in the garam masala powder and let the curry rest for 10 minutes before serving.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
