Puttu is a Kerala breakfast staple made by steaming layers of coarse rice flour and grated coconut in a cylindrical mould. Its crumbly, mildly sweet texture pairs perfectly with a savoury kadala (black chickpea) curry or ripe bananas.
Puttu at a Glance
| Cuisine | Kerala |
|---|---|
| Country | India |
| Meal | Breakfast |
| Course | Main / Breakfast |
| Food Type | Vegan |
| Difficulty | Medium |
| Preparation | 15 minutes |
| Cooking | 20 minutes |
| Total time | About 45 minutes |
| Servings | 4 |
| Suggested serving | 1 puttu |
Puttu Ingredients
- 2 cups puttu podi (coarse rice flour); 1 cup grated fresh coconut; 1 tsp salt; water as needed.
How to Make Puttu
- Mix the rice flour with salt; sprinkle water gradually while mixing with your fingers until the flour reaches a coarse, slightly moist, crumbly texture that holds together when pressed.
- Cover and rest for 10 minutes.
- Fluff the mixture again with your fingers to break up any lumps.
- In a puttu maker, layer a portion of grated coconut at the bottom, followed by a layer of the rice flour mixture; repeat the layers until the mould is full, ending with a coconut layer on top.
- Place the mould over boiling water in the puttu maker's base.
- Steam for 8-10 minutes until the steam rises freely through the top vent, indicating it's cooked.
- Gently push the steamed puttu out onto a plate using the mould's pusher.
- Serve warm, sliced into rounds.
Cooking Tips
The rice flour mixture should be coarse and crumbly, not smooth like a dough — this is what gives puttu its characteristic texture. Layer coconut generously between the rice flour layers for flavour and moisture throughout. Don't over-pack the mould, as this can prevent even steaming.
Variations
Add a pinch of cardamom and jaggery for a lightly sweetened version. Ragi (finger millet) puttu is a popular, more nutritious variation using ragi flour instead of rice flour.
Substitutions
An idli steamer with an improvised cylindrical mould can substitute for a dedicated puttu maker.
What to Serve With Puttu
Ripe bananas, kadala curry (black chickpea curry), or a bowl of sugar and ghee.
Storage & Reheating
Storage: Best fresh; can be refrigerated for a day and steamed again briefly to soften.
Reheating: Steam for 3-4 minutes to soften and warm through.
Puttu Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 210 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 5 g |
| Fiber | 3 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A steamed, naturally low-fat breakfast, with the classic kadala curry pairing adding useful plant protein and fibre to the meal.
Age & Serving Guidance
Suitable for toddlers from around 10-12 months onward, given as small soft pieces, mashed if needed for younger children.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Naturally gluten-free; contains coconut.
Ensure the puttu is steamed through fully with steam visibly rising from the top vent before removing.
Puttu FAQs
What is puttu podi?
It's a specially processed coarse rice flour used specifically for making puttu, different from regular fine rice flour.
Why is my puttu dry and crumbly instead of moist?
Not enough water was mixed into the flour; sprinkle gradually until it holds together when pressed but still feels coarse.
Do I need a special puttu maker?
A dedicated puttu maker with a cylindrical mould is traditional, though an idli steamer with an improvised mould can work.
What is traditionally served with puttu?
Kadala curry (black chickpea curry) is the most classic pairing, along with ripe bananas or a simple sugar-ghee combination.
Why did my puttu turn out dense?
Over-packing the mould can prevent even steaming; layer loosely rather than pressing down firmly.
Can I make puttu with ragi flour?
Yes, ragi puttu is a popular, more nutritious variation using finger millet flour instead of rice flour.
How do I know when puttu is fully cooked?
Steam should rise freely and visibly through the top vent of the puttu maker, indicating it's done.
Can I make puttu ahead of time?
It's best fresh, though leftovers can be refrigerated for a day and steamed again to soften before serving.
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