Kerala Puttu
Steamed cylinders of moist rice flour layered with fresh coconut are a breakfast staple across Kerala. Light, soft, and gently nutty, puttu is simple to make at home and tastes wonderful with kadala curry or banana.
For 4 servings
- prep · ~7 min
Check the flour texture.
1.Place the rice flour in a wide bowl and mix in the salt.2.Sprinkle in water a little at a time, rubbing the flour between your fingers after each addition.3.Keep moistening until the flour feels like damp sand and holds its shape when pressed, then crumbles easily.4.Break any lumps so the mixture stays loose and grainy.TIPDo not pour all the water at once. The right texture is crumbly, not doughy. - prep · ~5 min
Fill the puttu maker.
1.Add water to the base steamer and bring it close to a simmer.2.Place a little grated coconut in the bottom of the puttu mold.3.Add a layer of moistened rice flour, then another thin layer of coconut.4.Repeat the layers, ending with a little coconut on top, without packing the flour tightly.TIPKeep the layers light so the steam can move through and cook the puttu evenly. - steam · ~7 min
Steam the puttu.
Attach the filled mold to the steamer and steam over medium heat until strong steam escapes from the top and the rice flour smells cooked, 5 to 7 minutes.
- rest · ~1 min
Rest briefly before unmolding.
Take the mold off the heat and let it stand for 1 minute so the puttu firms up slightly and slides out neatly.
- serve
Push out and serve the puttu hot.
Gently push the steamed puttu out of the mold with the handle of a spoon or skewer and serve right away.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The flour is ready when a squeezed handful holds briefly, then falls apart with a light touch.
- 2If the flour gets too wet, sprinkle in a little more roasted rice flour to bring back the sandy texture.
- 3Do not press the layers into the mold; loose filling lets steam travel through the cylinder evenly.
- 4Start with simmering water in the steamer base so the puttu begins steaming immediately after assembly.
- 5Let the steamed puttu rest for 1 minute before unmolding, or it may crack and stick inside the tube.
- 6Puttu is best eaten hot; if holding briefly, cover with a clean cloth to keep it from drying out.
- 7Leftover puttu can be sprinkled with a little water and re-steamed for a few minutes to soften it again.
Adapt it for your goals.
Ragi
Replace part or all of the rice flour with ragi flour for a deeper, earthier flavor and a more fiber-rich breakfast.
jaggery coconutJaggery-coconut
Mix a little grated jaggery with the coconut layers for a lightly sweet puttu that pairs well with banana.
wheatWheat
Use wheat puttu flour instead of rice flour for a slightly nuttier taste and a heartier texture.
banana serveBanana-serve
Serve the hot puttu with ripe banana and a drizzle of ghee for a classic Kerala breakfast-style pairing.
Why this is on our healthy list.
Light Steamed Breakfast
Because it is steamed rather than fried, this dish stays light while still feeling filling and satisfying.
Energy From Rice
Rice flour provides easy-to-digest carbohydrates that make puttu a practical breakfast or morning meal.
Coconut Adds Healthy Fats
Fresh coconut contributes natural fats and some fiber, which help add richness and improve satiety.
Frequently asked questions
It should feel like damp sand: when pressed in your palm it should hold shape, but it must crumble easily when touched.
