Kitchen Recipe Collection
Indian Puttu
A popular breakfast from Kerala consisting of steamed cylinders of ground rice layered with fresh coconut shavings.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- roasted rice flour (puttu podi)
- freshly grated coconut
- salt
- water
Equipment
- Puttu maker (cylindrical steamer)
Instructions
- 1
Prepare Flour
Place the roasted rice flour (puttu podi) in a wide mixing bowl.
- 2
Add Salt
Add a pinch of salt to the flour and mix well.
- 3
Sprinkle Water
Sprinkle water very slowly, just a few drops at a time, over the flour.
- 4
Rub the Flour
Use your fingertips to gently rub the moisture into the flour to avoid forming large lumps.
- 5
Check Texture
Continue sprinkling and rubbing until the flour resembles coarse, damp sand. If you press a handful, it should hold a shape, but easily crumble when poked.
- 6
Assemble Maker
Prepare the puttu maker by placing the small perforated disc at the bottom of the cylinder.
- 7
First Layer
Add a tablespoon of freshly grated coconut into the cylinder as the first layer.
- 8
Add Flour
Gently add a handful of the damp rice flour over the coconut layer. Do not pack or press it down tightly.
- 9
Repeat Layers
Repeat the layering process (coconut, flour, coconut) until the cylinder is full, making sure to end with a layer of coconut.
- 10
Boil Water
Boil water in the bottom vessel of the puttu maker.
- 11
Steam
Place the filled cylinder securely on top of the boiling water vessel. Steam for 5-8 minutes until steam escapes vigorously from the top lid.
- 12
Demold
Remove the cylinder, take off the lid, and use the skewer provided to carefully push the cylindrical puttu out onto a plate.
Cooking Tips
- The most common mistake is adding too much water to the flour, which turns it into a dough. It must remain powdery but damp.
- Never press the flour down into the cylinder. It must be loose so steam can travel up through the layers.
Variations
- Wheat Puttu: Use roasted whole wheat flour instead of rice flour.
Chef's Notes & Storage
- Traditionally served with Kadala Curry (black chickpea curry) or simply mashed with ripe bananas and sugar.
Nutrition Estimate
220 calories · 3g protein · 45g carbs · 2g fat · 3g fiber per serving
