Puttu Recipe | Authentic Kerala Puttu

Puttu is a breakfast favourite that most people like to prepare it fresh at home rather than ordering in. People also enjoy it during lunch or dinner with Kadala Kari, a spicy curry of black chickpeas.

So, if you are excited to prepare it and want to know the puttu podi recipe from scratch, keep reading.

What is Puttu?

Puttu is a soft, steamed rice cake, filled with grated coconut. It is generally served with kadala kari or payaru (cooked mung beans). It is made from coarse rice flour and has a salty and sweet taste without any fatty or calorie-dense ingredients.

Why You'll Love This Recipe

Puttu is a common breakfast served in Kerala and enjoyed by all. It is light, healthy, and delicious for people of all ages to enjoy equally. The reason a lot of people cook it frequently at home is that they can serve puttu with a lot of different dishes.

Want to enjoy something sweet? Pair it with banana and sugar.
Want a salty and spicy flavour? Cook kadala curry to pair with the rice cake.

This wholesome dish is a family favourite that can quickly become a cherished tradition.

Ingredients for Puttu Recipe

The main ingredients of Puttu are:

Ground rice or puttu flour - 1 cup
Coconut - 1/2 cup (you can use fresh or grated)
Salt - As desired
Water - 1/3 cup

You also need 2 to 3 cups of water for steaming puttu properly.

Shop Our- Chemba Puttu Podi

Ingredient Notes

Here are some of the things to consider when collecting the ingredients for your puttu:

The best type of rice flour is one which is coarsely ground. For this recipe, a lot of people use puttu flour, easily available in the market.
Whether you use fresh or frozen coconut for your puttu depends on the kind of flavour you want. While frozen coconut is a convenient choice, freshly grated coconut offers better aroma and adds natural sweetness to the dish.
If you don’t want packaged puttu podi, you can use regular rice flour. Lightly roast the flour before preparing the puttu, then allow it to cool before adding water.

Equipment Needed

One of the most important elements of this dish is a puttu kadam, a specific puttu vessel with two sections. The base is for heating water, and the other is for steaming puttu perfectly.

If you cannot get your hands on a puttu kadam, you can also use an idli vessel.

How to Make Puttu (Step-by-Step)

Let’s start preparing your delicious puttu for breakfast.

Step 1

Take 1 cup of puttu flour in a pan or mixing bowl.

Step 2

Add salt, as required.

Step 3

Mix both of them very well.

Step 4

Sprinkle water all over the flour, depending on how it makes a soft lump.

Step 5

Mix and make sure it remains like flour.

Step 6

Remember that the flour-to-water ratio is quite important when preparing puttu, as you don’t want the dish to feel hard upon eating. You can check the moisture level by gently pressing the mixture between your hands. If a lump is forming, it means you have to press it a little more. Once it starts to crumble, your batter is ready.
But if you find lumps and can’t seem to break them, grind the flour mixture in a grinder.

Step 7

Pour 2 to 3 cups of water in the puttu kadam base and let it heat.

Step 8

Add 2 to 3 tablespoons of grated coconut, spreading it evenly at the bottom.

Step 9

Put the puttu flour into the vessel and fill it only halfway.

Step 10

Again, layer it with coconut and then puttu flour. Form multiple puttu and coconut layers till the vessel is full.

Step 11

Once water comes to a boil, place the cylindrical vessel on top and let it steam on medium heat.

Step 12

Steam for 6 to 10 minutes until the steam comes out.

Step 13

Your puttu is ready. Take it out and let it cool before slicing it into small portions for serving.
Remember, the quality of your puttu podi depends significantly on the quality of the puttu you purchase from the market.

ALSO SEE- Healthy Idiyappam Recipe for Kids and Families: Step-by-Step Guide

Common Mistakes to Avoid

Although preparing puttu is one of the easiest tasks w.r.t. the ingredients, the technique matters significantly.

Here are some of the common problems that you must overcome to prepare a perfectly steamed puttu:

The flour moisture level matters a lot when preparing a soft rice cake. Pouring too much water too soon can create sticky lumps and ruin the batter.
Let the moistened flour rest for 10–20 minutes so the rice crumbles can absorb moisture evenly. Otherwise, you will not get the crumbly texture that you are aiming for.
Packing the flour too tightly inside the vessel can prevent the steam from releasing.
Inadequately filling the base pot can burn the vessel, while excess water can make your puttu soggy.
Overheating your puttu can reduce the moisture level and leave your dish hard and dry to eat.

Here is how you can make your puttu soft:

Sprinkle water gradually until your mixture looks like moist sand.
Start with 1/2 cup water to 1 cup rice flour. Slowly add more water if required.
Steam the puttu for 5 to 7 minutes after the steam starts to release.

Serving Suggestions

Puttu is a classic breakfast that South Indians love to enjoy on a Sunday. The classic way of serving it is with a spicy black chickpea curry (kadala kari). It makes your dish low-fat and so delicious that your family will ask for more servings!

Other serving options are:

Rasam, banana, jaggery, and chutney.
You can also switch up the kadala kari with potato or vegetable bhaat, with a side of sliced bananas and papads.
If you want to turn it into a non-vegetarian dish, you can pair puttu with egg, chicken, or fish curry.

Puttu Variations

Although many people enjoy the classic version of puttu, there are a few variations you can try to switch up the flavour or make it healthier:

Wheat Puttu: Use wheat flour and salt to make a funnel cake for breakfast.
Ragi Puttu: Use ragi flour instead of regular rice flour.
Red Rice Puttu: You can also use red rice puttu podi instead of regular puttu podi, depending on the brand you purchase it from.
Millet Puttu: You can switch up your traditional breakfast with pearl millet instead of regular rice flour to get its nutritional benefits and a different flavour.
Sweet Puttu: Stuff your puttu with bananas and grated coconut to infuse the dish with a rich flavour. You can also drizzle jaggery and ghee on top to further elevate the sweetness profile.
Jackfruit Puttu: Add small pieces of jackfruit inside your traditional breakfast cake to give it a nice variation.

Storage & Reheating

Although puttu is something that won’t leave the breakfast table, if there’s still leftover, you can store and reheat it to enjoy for the next two days.

Store your puttu in an airtight container and refrigerate it.
Steam the leftover puttu for 3 to 5 minutes again to bring it back to its soft and fluffy texture. If the cake seems drier, you can sprinkle some water before reheating.

Nutrition Information

Puttu is one of the healthiest breakfast choices, and here’s why:

Calories: Around 180 to 200 kcal per serving
Carbohydrates: 35–40 g
Protein: 3–4 g
Fat: 2–4 g
Fibre: 2–3 g
Key nutrients: Iron, calcium, magnesium and B vitamins

Conclusion

The traditional rice cake breakfast is light, fluffy, airy, and so delicious that everyone loves to enjoy it. While some people like to eat puttu in a sweet format, others enjoy a savoury curry with it. Either way, the food is low in calories but nutrition-rich, making it a hearty choice for every home.

FAQs

1. How do I make soft puttu?

You can make soft puttu by taking care of the rice flour-to-water ratio. Add water slowly and check the consistency continuously. You should be able to press small portions of flour, and it should crumble.

2. Why is my puttu hard?

If your puttu is hard, you have either used too little water or have applied too much pressure while filling the mixture. Even steaming for longer than required makes the cake dry and hard.