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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.
For 4 servings
Prepare the Puttu Mixture (10-15 minutes)
Layer the Puttu Maker (5 minutes)
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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.
This kerala recipe takes 35 minutes to prepare and yields 4 servings. At 335.09 calories per serving with 4.97g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Steam the Puttu (8-10 minutes per batch)
Serve Hot (5 minutes)
Replace rice flour with ragi (finger millet) flour for a healthier, nutrient-dense version. You may need to adjust the water quantity slightly.
Use whole wheat flour (atta) instead of rice flour. This version is denser but equally delicious and high in fiber.
Mix grated jaggery or sugar with the coconut layers for a sweet version, often served as a dessert or snack.
Add finely chopped onions, green chilies, and a pinch of turmeric powder to the rice flour mixture for a savory, spiced-up puttu.
Made from rice flour, puttu is rich in complex carbohydrates that provide sustained energy, making it an ideal and filling breakfast to start your day.
As a steamed dish, it contains virtually no oil, making it a heart-healthy and weight-management-friendly choice compared to fried breakfast items.
The generous use of fresh coconut adds dietary fiber, which promotes healthy digestion, prevents constipation, and contributes to gut health.
Traditional puttu made from pure rice flour is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Puttu Podi is a special coarse rice flour made from specific varieties of rice, which is then roasted. This roasting process gives puttu its unique texture and flavor. While you can use regular rice flour, the texture might be denser and stickier. For best results, always use flour labeled 'Puttu Podi'.
This is the most common issue and it's almost always due to insufficient water. The flour mixture was likely too dry. Ensure the mixture holds its shape when pressed in your fist but crumbles easily when poked. Let the mixture rest for 10-15 minutes after adding water to allow for full absorption.
This happens when you add too much water at once or pack the flour mixture tightly into the puttu maker. Add water gradually while mixing, and always spoon the flour loosely into the cylinder to allow steam to pass through and cook it evenly.
One serving of Kerala Puttu (about 2 pieces or 120g) contains approximately 340 calories. This is primarily from carbohydrates in the rice flour and healthy fats from the coconut. The calorie count can vary based on serving size and accompaniments.
Yes, Kerala Puttu is a very healthy breakfast option. It is steamed, not fried, making it low in fat. It provides sustained energy from complex carbohydrates and dietary fiber from coconut. It is also naturally gluten-free.
Puttu is incredibly versatile. The most traditional pairing is with 'Kadala Curry' (black chickpea curry). It's also commonly enjoyed with ripe bananas (mashed with the puttu), pappadam, or simply with a sprinkle of sugar and a dollop of ghee.