Puttu. Featuring layers of steamed rice flour and fresh grated coconut, this recipe is the perfect way to enjoy the authentic flavors of cuisine of Kerala. What better way to enjoy a weekend brunch than by having this delicious and nutritious classic dish.
I had been looking for a reason to enjoy a classic breakfast, so when I posted the recipe for black chickpeas curry that made the perfect combo with this puttu recipe, I just couldn’t wait to share it with you. Once in a while, I love to spent the morning creating very traditional breakfast recipes for a late brunch. For me, it’s just the perfect excuse to solely focus on an elaborate breakfast on the weekends.
For those who are not familiar with this classic dish, it’s funnel shaped steamed rice cakes usually served for breakfast alongside black chickpea curry (kadala curry) or green gram curry (cherupayar curry), banana and pappadum.
The star of this breakfast dish is coarse rice flour. Traditionally, raw rice is soaked , dried and ground to a coarse powder to make puttu. To make this dish, it’s extremely important that the rice is ground to coarse powder. Then it’s roasted until lightly browned and stored in airtight containers for months. Nowadays, ground rice sold as “puttu podi" are easily available from Indian grocery stores which certainly makes the whole process easier.
Before you get started with this puttu recipe, let’s have a look at the special equipment used to make this dish. You’ll need a funnel shaped container which can be placed on top of a pot or an Indian style pressure cooker. While the pot or pressure cooker is filled with water and boiled, the funnel container is loaded with layers of rice powder and coconut scrapings. The steam from the boiling water cooks the puttu.
Although rice flour is the main ingredient in the traditional version of puttu, you can find different varieties like brown rice powder, ragi powder etc. You can always experiment with different versions, however, the cooking technique remains the same.
To make this dish, place rice flour in a bowl and add water little by little to wet the rice. Use your hands to mix it. Ideally, the mixture should resemble breadcrumbs. Now, fill the funnel container with alternate layers of rice and coconut. Finally, cook.
Serve this puttu with traditional side dishes:
- Black chickpea curry (kadala curry) or green gram curry (cherupayar curry)
- Banana
- Pappadum
Or with egg curry, egg roganjosh, or your favorite chicken curry
More classic Kerala breakfast recipes:
- Palappam (Rice Crepes)
- Idiyappam (String Hoppers)
- Upma with Semolina
- Idli (Steamed Rice Cakes)
- Dosa (Rice and Lentil Crepes)
- Uthappam (South Indian Savory Pancakes)
- Poori with Potato Masala
- Malabar Paratha (Kerala Parotta)
Puttu | Video
Ingredients
- 1 and ½ cups coarse rice flour puttu podi or powder
- 1 cup grated coconut
- Salt to taste
- Water
Instructions
- Place rice flour in a bowl. Season with salt. Add water little by little to moisten the flour. Using your fingertips, mix the flour until it resembles breadcrumbs. The mixture should be wet but not lumpy. To test the ideal consistency, grab a handful of flour and press it. The mixture has to hold the shape but crumble easily. Set aside.
- Heat water in the pot or pressure cooker. Add 2 tablespoon grated coconut to the cylindrical container called “puttu kutti”. Add about ¼ cup flour followed by 2 tablespoon grated coconut. Repeat the layers till the top of the cylindrical container. Close with lid. Place it over boiling water.
- Cook for 7-8 minutes. Using a long stick, push puttu out of the cylindrical container.
Video
Notes
- You can also add equal quantities of coconut milk and water to wet the rice flour mixture
Nutrition
Like this puttu recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
elaine says
love everything with coconut, especially rice flour.
Johny Joseph says
My childhood favourite! My mum used to make this very often.