Puttu (Steamed Rice Flour and Coconut)
Cuisine of India Puttu is a breakfast dish in Kerala, India. The main ingredients are rice flour and coconut. It is usually eaten with steamed bananas or Kadala Curry (chickpea curry), Chicken Curry, or boiled green gram (moong) and pappad.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 4 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Rice, wheat, corn, ragi, or tapioca flours can all be used to make puttu.
Adapted from the source recipe's notes.Method
- 01
Grate the coconut flesh finely.
- 02
Mix the puttu powder and salt in a wide bowl. Add half of the grated coconut.
- 03
Rub the mixture with your fingertips, sprinkling in water until it is moist and develops a coarse texture.
- 04
Leave the mixture for an hour if the flour is ready made, as it absorbs more water.
- 05
Check the consistency of the flour. One should be able to make a ball out of the flour that can be easily crumbled. Adjust the water content accordingly.
- 06
Spread a little coconut over the bottom of the puttu vessel (puttu kutti), and fill it with the moist flour. Layer it with coconut.
- 07
Steam it on the puttu vessel or on the pressure cooker nozzle. In a few minutes, steam will start escaping through the top of the puttu vessel. It will be done in 4 minutes.
- 08
Serve hot with kadala curry, boiled green gram and pappad (payarum pappadavum), or with steamed bananas.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Paalappoo; view original image record .
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