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A wholesome twist on the classic Kerala breakfast. Steamed cylinders of ground oats and fresh coconut create a light, fluffy texture. Perfect with kadala curry or a simple banana for a nutritious start to your day.
For 4 servings
Prepare the Oats Flour
Create the Puttu Mixture
A wholesome twist on the classic Kerala breakfast. Steamed cylinders of ground oats and fresh coconut create a light, fluffy texture. Perfect with kadala curry or a simple banana for a nutritious start to your day.
This kerala recipe takes 25 minutes to prepare and yields 4 servings. At 246.83 calories per serving with 8.31g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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Assemble the Puttu Steamer
Steam the Puttu
Serve
Mix in 2-3 tablespoons of powdered jaggery or brown sugar with the oats mixture for a sweet puttu. Serve with ghee.
Add 1/4 cup of finely grated carrots or beets to the oats mixture for added nutrition and color.
Replace half of the oats with ragi (finger millet) flour or semolina (rava) for a different texture and nutritional profile.
Oats are an excellent source of soluble fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain a healthy gut.
The beta-glucan fiber in oats has been shown to help lower LDL (bad) cholesterol levels, reducing the risk of cardiovascular disease.
As a complex carbohydrate, oats provide a slow and steady release of energy, keeping you energized throughout the morning and preventing blood sugar spikes.
The fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and used for energy.
Yes, Oats Puttu is a very healthy breakfast option. Oats are rich in soluble fiber, particularly beta-glucan, which helps lower cholesterol and improve heart health. Steaming is a healthy cooking method that preserves nutrients. It's a balanced meal when paired with a protein source like kadala curry.
One serving of Oats Puttu (approximately 95g) contains around 245 calories. This is an estimate and can vary based on the exact amount of coconut used.
Hard puttu is usually caused by two things: either the mixture was packed too tightly into the steamer cylinder, or too much water was added, making the mixture pasty instead of crumbly. Always keep the mixture loose and add water very gradually.
Absolutely. You can use an idli maker by placing the mixture in the idli molds and steaming for 10-12 minutes. Another traditional method is to use a clean, empty coconut shell with a hole at the bottom, placed over the steam vent of a pressure cooker.
It is not recommended to use instant oats. They are processed differently and can become mushy and sticky when steamed, resulting in a poor texture. Rolled oats or steel-cut oats (ground coarsely) work best.
Store leftover puttu in an airtight container in the refrigerator for up to 2 days. To reheat, crumble it and steam it again for a few minutes in an idli stand or steamer until soft and hot.
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