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)
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)