Puttu is the traditional and authentic breakfast of Kerala. It is a healthy and filling breakfast as it is made by steaming rice flour and grated coconut. This is usually served with Kadala curry or banana and sugar. It can be combined with Cherupayaru Parippu curry (green gram curry) and pappadam also. This is very delicious and a simple dish to prepare and it is healthy too.
Puttu is prepared in a special metal container which has two sections. The lower section is a pot (puttu kudam) that holds the upper section which is a cylindrical tube (puttu kutti). Water is boiled in the pot and the cylindrical tube is filled with the layer of grated coconut and roasted rice flour. There is a perforated plate (plate with tiny holes) between the pot and the tube which allows the steam to pass between them and cook.
Puttu is traditionally served with kadala curry. It can be served along with green gram curry, pappadam, any non-veg curries and even with sugar and banana.
To make Puttu Podi
½ kg Raw Rice
1 cup Puttu Podi (roasted rice flour)
Grated coconut – as required
1 tsp Jeera (opt), but recommended
- Soak raw rice in water for 2-3 hours. Drain water and spread it on a cloth and leave it for 10-15 minutes to dry (should not dry completely). Now grind this to fine powder.
- Now heat a heavy bottomed pan. Fry rice flour by continuously stirring it for 4-5 minutes. Do not roast it or burn it. The flour will become non-sticky and will slips off the ladle. Spread it on a plate and cool it. Store this in an air tight container and use it as and when required.
- In a bowl, take 1 cup puttu podi (roasted rice flour), jeera, salt and little ghee (opt). Mix well by sprinkling water to the flour and rub with your fingers to form a bread crumb texture. The flour should be moist and crumbly without lumps. You may need little more than ¼th cup of water.
- In a Puttu Maker, add water into the bottom pot and boil it.
- Place the perforated plate (small plate with tiny holes) into the cylindrical tube-puttu kutti and put a handful of grated coconut into it and then rice flour. Again add coconut followed by rice flour. Repeat this till the top of the Puttu kutti is ending with grated coconut. Close the lid and place it on the bottom pot of puttu kutti.
- Steam it for 4-5 minutes or till you see the steam coming out of the holes of the top lid. You will get a nice flavor of the steamed puttu. Remove the cylindrical tube from the Pot and push the Puttu gently with a wooden spoon into a plate.
- Serve hot with Kadala curry/Cherupayar Curry/Pappadam/Banana and Sugar.
- Readymade Puttu Powder is now easily available in all stores. If you are busy then buy this and make instant Puttu at home.
- Do not add excess water. Always sprinkle water little by little and mix the flour. The flour should be wet and if you try to make a ball out of it, it should not be possible and should break away-that is the right consistency.
- Adding jeera and ghee to the rice flour gives a nice flavor to the puttu but anyway it is optional.
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