Puttu Recipe Kerala Puttu

What is Puttu

Speaking of a Puttu recipe, it is not just the Kerala Puttu which is famous. This distinct dish is also well-known in other South Indian states like Karnataka, Tamil Nadu and even some parts of Sri Lanka. When translated in Malayalam or Tamil languages, Puttu means ‘portioned.’ It is basically tubes or rolls of rice flour enveloped with fresh grated coconut that are steamed in a special equipment called a ‘puttu kudam’ or ‘puttu kutti.’ A particular Puttu recipe might also have a sweet or savory stuffing in them. Traditionally, it was also made in bamboo logs which used to impart a lovely natural aroma to the dish. While the principal ingredients of a Kerala Puttu are ground rice/puttu flour, coconut, salt and water. But there some other variations as well, example the Sri Lankan Puttu uses red rice flour or wheat flour. A classic combination of serving this culinary treasure is with Kadala Kari, which is a South Indian style spiced black chickpea curry. It makes for quite a nutritious meal as its vegan, gluten-free and even low fat. The pairing is just awesome. Many a times, it is also served with Rasam, banana, palm sugar or even various chutneys.

About Puttu Recipe

At home, I occasionally make the Kerala Puttu. So, the day I decide to make it, I also usually make the kadala curry. This quintessential breakfast meal is also quite filling. Thus, keeps you full for some time. For the same reason, you can have this as a fulfilling brunch meal as well. For this Puttu recipe, I use the ‘puttu podi’ which is available in the markets. This is nothing but the coarsely ground rice flour. You can even use rice flour brought from a store. If doing so, just lightly roast the rice flour till it releases steam. Then, use it to make the dish. One of the most important elements is the specific cooking equipment that you will require to make this Kerala Puttu. Which is the ‘puttu kudam,’ also known as puttu maker, puttu kutti or puttu vessel. It has 2 sections – the base for heating water and the top cylindrical part for steaming the Puttu. If you don’t have this typical vessel or can’t source one, you can easily use an idli pan to make this recipe. While this steamed dish is best savored with the black chickpea curry, at my home, a favorite combination is also to have it with the Potato Stew or Vegetable Stew as a scrumptious meal. You can also sprinkle some sugar on the Puttu and enjoy it as a nutritious sweet snack. In addition to this Puttu recipe, other popular Kerala breakfast picks are the Appam and Idiyappam. I suggest you to try these as well.

How to make Puttu

Make Flour Mixture

1. Take 1 cup puttu flour in a mixing bowl or a pan.
2. Add ⅓ teaspoon salt or as required.
3. Mix very well.
4. Sprinkle ⅓ cup water all over. The amount of water required will depend on the quality of rice flour. So, you can add accordingly.
5. Begin to mix the rice flour with the water with your fingertips.
6. Mix very well.
7. To get soft Puttu, the amount of rice flour to water ratio is important. To check this, gently press a small portion of the flour between your palms. It should form a lump. When you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour.
8. Break all the tiny lumps in the flour with your fingertips. You can even grind this rice flour mixture in a grinder to break lumps. But grind in small batches and use the pulse option of mixer-grinder.
9. Now, pour 2 to 3 cups water in the base vessel of the puttu kudam.
10. Keep on stovetop and let it get heated.

Steam Puttu

11. Meanwhile, first place the perforated disc inside the cylindrical vessel. Then, add 2 to 3 tablespoons fresh grated coconut in the cylindrical vessel of the puttu kudam and spread evenly.
12. Then, gently add the puttu flour mixture till it reaches half of the cylindrical vessel.
13. Then, again layer with 2 to 3 tablespoons grated coconut and spread evenly.
14. Then, add the puttu flour again.
15. Cover the top portion with 2 to 3 tablespoons grated coconut and spread evenly. Cover the top with the lid.
16. Place the cylindrical portion on top of the base vessel in which the water must have come to a boil.
17. Steam the Puttu on medium heat till you see steam releasing from the top vent of the cylindrical vessel. Then, turn off the heat. It took me about 9 minutes as I have used a large Puttu maker. If using a medium size or regular one, the time will be about 5 to 6 minutes.
18. Carefully, remove the cylindrical part from the base vessel and allow the Puttu inside to cool for 3 to 4 minutes.
19. Then, using a wooden skewer or stick that accompanies the kudam, remove the steamed puttu.
20. Serve Kerala Puttu hot or warm with Kadala Kari, Vegetable Stew or Potato Stew. It will also go well with South Indian Chickpea Curry. Also, serve some bananas and papadums by the side.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Malabar Paratha | Kerala Paratha | Parotta Recipe Nei Choru | Neychoru Recipe (Kerala Style) Malabar Biryani | Kerala Biryani | Thalassery Biryani (Vegetarian) Varutharacha Sambar This Puttu Recipe from the archives was first published on November 2017. It has been updated and republished on February 2024.