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Puttu Recipe | Kerala Puttu

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There is no doubt about the fact that as much as Indian food is delicious, it is unique and intriguing too. Especially, as you go deeper within the Indian subcontinent and come across the lovely regional fare. One such popular breakfast option in Kerala is the Puttu – steamed rice flour-coconut logs. The Kerala Puttu is as interesting in its flavor and texture, as it is in its looks. This Puttu recipe of mine will help you create the essence of this dish at your home.

puttu served on a green colored plate with a bowl of black chickpea curry kept on the side and text layovers.puttu served on a green colored plate with a bowl of black chickpea curry kept on the side and text layovers.

What is Puttu

Speaking of a Puttu recipe, it is not just the Kerala Puttu which is famous. This distinct dish is also well-known in other South Indian states like Karnataka, Tamil Nadu and even some parts of Sri Lanka. When translated in Malayalam or Tamil languages, Puttu means ‘portioned.’

It is basically tubes or rolls of rice flour enveloped with fresh grated coconut that are steamed in a special equipment called a ‘puttu kudam’ or ‘puttu kutti.’ A particular Puttu recipe might also have a sweet or savory stuffing in them. Traditionally, it was also made in bamboo logs which used to impart a lovely natural aroma to the dish.

While the principal ingredients of a Kerala Puttu are ground rice/puttu flour, coconut, salt and water. Some other variations like the one that the Bhatkal community from Karnataka may use a certain shrimp or mutton flavored coconut. Also, the Sri Lankan Puttu uses red rice flour or wheat flour.

A classic combination of serving this culinary treasure is with Kadala Kari, which is a South Indian style spiced black chickpea curry. It makes for quite a nutritious meal as its vegan, gluten-free and even low fat. The pairing is just awesome. Many a times, it is also served with banana, rasams, palm sugar or even chutneys.

More on this recipe

At home, I occasionally make the Kerala Puttu. So, the day I decide to make it, I also usually make the kadala curry. This quintessential breakfast meal is also quite filling. Thus, keeps you full for some time. For the same reason, you can have this as a fulfilling brunch meal as well.

For this Puttu recipe, I use the ‘puttu podi’ which is available in the markets. This is nothing but the coarsely ground rice flour. You can even use rice flour brought from a store. If doing so, just lightly roast the rice flour till it releases steam. Then, use it to make the dish.

puttu podiputtu podi

One of the most important elements is the specific cooking equipment that you will require to make this Kerala Puttu. Which is the ‘puttu kudam,’ also known as puttu maker, puttu kutti or puttu vessel. It has 2 sections – the base for heating water and the top cylindrical part for steaming the Puttu.

puttu kadamputtu kadam

If you don’t have this typical vessel or can’t source one, you can easily use an idli pan to make this recipe. In addition to this Puttu recipe, other popular Kerala breakfast picks are the Appam and Idiyappam. I suggest you to try these as well.

While this steamed dish is best savored with the black chickpea curry, at my home, a favorite combination is also to have it with the Potato Stew or Vegetable Stew as a scrumptious meal. You can also sprinkle some sugar on the Puttu and enjoy it as a nutritious sweet snack.

Step-by-Step Guide

How to make Puttu

Making flour mixture

1. Take 1 cup puttu flour in a mixing bowl or a pan.

puttu flour in a pan. puttu flour in a pan.

2. Add ⅓ teaspoon salt or as required.

salt added to puttu flour. salt added to puttu flour.

3. Mix very well.

salt mixed well with the puttu flour. salt mixed well with the puttu flour.

4. Sprinkle ⅓ cup water all over. The amount of water required will depend on the quality of rice flour. So, you can add accordingly.

water sprinkled all over on puttu flour. water sprinkled all over on puttu flour.

5. Begin to mix the rice flour with the water with your fingertips.

mixing water into the puttu flour with fingertips. mixing water into the puttu flour with fingertips.

6. Mix very well.

water mixed well with the puttu flour. water mixed well with the puttu flour.

7. To get soft Puttu, the amount of rice flour to water ratio is important. To check this, gently press a small portion of the flour between your palms. It should form a lump. When you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour.

checking the right texture of the flour mixture. checking the right texture of the flour mixture.

8. Break all the tiny lumps in the flour with your fingertips. You can even grind this rice flour mixture in a grinder to break lumps. But grind in small batches and use the pulse option of mixer-grinder.

puttu flour mixture. puttu flour mixture.

9. Now, pour 2 to 3 cups water in the base vessel of the puttu kudam.

pouring water in the base vessel of puttu kudam. pouring water in the base vessel of puttu kudam.

10. Keep on stovetop and let it get heated.

heating the water in the kudam. heating the water in the kudam.

Steaming Puttu

11. Meanwhile, first place the perforated disc inside the cylindrical vessel. Then, add 2 to 3 tablespoons fresh grated coconut in the cylindrical vessel of the puttu kudam and spread evenly.

adding fresh grated coconut in the cylindrical vessel of kudam. adding fresh grated coconut in the cylindrical vessel of kudam.

12. Then, gently add the puttu flour mixture till it reaches half of the cylindrical vessel.

adding puttu flour mixture in the vessel. adding puttu flour mixture in the vessel.

13. Then, again layer with 2 to 3 tablespoons grated coconut and spread evenly.

repeat a layer again with the grated coconut. repeat a layer again with the grated coconut.

14. Then, add the puttu flour again.

repeat a layer again with the flour mixture.  repeat a layer again with the flour mixture.

15. Cover the top portion with 2 to 3 tablespoons grated coconut and spread evenly. Cover the top with the lid.

grated coconut spread evenly on the top. grated coconut spread evenly on the top.

16. Place the cylindrical portion on top of the base vessel in which the water must have come to a boil.

cylindrical vessel fitted on the base vessel with boiling water. cylindrical vessel fitted on the base vessel with boiling water.

17. Steam the Puttu on medium heat till you see steam releasing from the top vent of the cylindrical vessel. Then, switch off the heat. It took me about 9 minutes as I have used a large Puttu maker. If using a medium size or regular maker, the time will be about 5 to 6 minutes.

steam releasing from the puttu kudam. steam releasing from the puttu kudam.

18. Remove the cylindrical part from the base vessel and allow the Puttu inside to cool for 3 to 4 minutes.

cylindrical part of kudam. cylindrical part of kudam.

19. Then, using a wooden skewer or stick that accompanies the kudam, remove the steamed puttu.

removing steamed puttu from the kudam. removing steamed puttu from the kudam.

20. Serve Kerala Puttu hot or warm with kadala kari, veg stew or potato stew. It will also go well with South Indian chana masala. Also, serve some bananas and pappadums by the side.

puttu served on a green colored plate with black chickpea curry on it and text layover.puttu served on a green colored plate with black chickpea curry on it and text layover.

Expert Tips

  1. Based on the quality of the flour, add water.
  2. The rice flour to water ratio is important for making soft ones. Check by gently pressing a small portion of the flour between your palms. If it forms a lump, then you press it more. Finally, it should crumble and break.
  3. While mixing the flour with the water, keep breaking all the tiny lumps with your fingertips. You can break the lumps by grinding the mixture too. but make sue to grind in batches, using the pulse option.
  4. The time taken to steam the dish will vary with the size of the puttu kudam/maker. Since I used a large one, it took me about 9 minutes. If you are using a medium or regular size maker, it will take you about 5 to 6 minutes.

More Kerala Recipes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

puttu served on a green colored plate with a bowl of black chickpea curry kept on the side.puttu served on a green colored plate with a bowl of black chickpea curry kept on the side.

Puttu Recipe | Kerala Puttu

Puttu are basically steamed rice flour and coconut logs. Puttu served with kadala kari is one of the most popular breakfast from Kerala. 

Prep Time 4 minutes

Cook Time 16 minutes

Total Time 20 minutes

Prevent your screen from going dark while making the recipe

making puttu flour mixture

  • Take 1 cup puttu flour in a mixing bowl or a pan.

  • Add ⅓ teaspoon salt or as required.

  • Now sprinkle ⅓ cup water all over. The amount of water required will depend on the quality of rice flour. So you can add accordingly.

  • Begin to mix the rice flour with the water with your fingertips.

  • To get soft puttu, the amount of rice flour to water ratio is important. To check this gently press a small portion of the flour between your palms. It should form a lump. When you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour.

  • Break all the tiny lumps in the flour with your fingertips. You can even grind this rice flour mixture in a grinder to break lumps. But grind in small batches and use the pulse option of mixer-grinder.

  • Now pour 2 cups water in the base vessel of the puttu kudam.

  • Keep on stove top and let it get heated.

steaming puttu

  • Meanwhile first place the perforated disc inside the cylindrical vessel. Then add 2 to 3 tablespoons fresh coconut in the cylindrical vessel of the puttu kudam and spread evenly.

  • Then gently add the puttu flour till it reaches half of the cylindrical vessel.

  • Again add 2 to 3 tablespoons of grated coconut and spread evenly.

  • Then add the puttu flour again.

  • Cover the top portion with 2 to 3 tablespoons of grated coconut and spread evenly. Cover with the top lid. 

  • Place the cylindrical portion on top of the base vessel in which the water must have come to a boil.

  • Steam puttu on medium flame till you see steam releasing from the top vents of the cylindrical vessel. Then switch off the flame. 

  • Remove the cylindrical part from the bottom vessel and allow the puttu inside to cool for 3 to 4 minutes.

  • Then using a wooden skewer or the stick that accompanied the puttu kudam, remove the steamed puttu.

  • Serve puttu hot or warm with kadala curry, veg stew or potato stew. It will also go well with south indian chana masala. 

Nutrition Facts

Puttu Recipe | Kerala Puttu

Amount Per Serving

Calories 364 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 6g38%

Sodium 406mg18%

Potassium 132mg4%

Carbohydrates 67g22%

Fiber 4g17%

Sugar 1g1%

Protein 5g10%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 1mg1%

Vitamin E 1mg7%

Calcium 16mg2%

Vitamin B9 (Folate) 8µg2%

Iron 1mg6%

Magnesium 37mg9%

Phosphorus 101mg10%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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