Superduperkitchen
Puttu is a classic South Indian breakfast dish made by steaming coarsely ground rice flour layered with fresh grated coconut. Widely popular in Kerala and parts of Tamil Nadu, puttu is known for its soft, crumbly texture and mild aroma. It is traditionally prepared in a puttu kudam or puttu maker, making it a completely steamed and oil-free dish.
Ingredients Used
Puttu is made using simple and natural ingredients, making it a healthy everyday meal
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Rice flour (homemade or store-bought)
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Fresh grated coconut
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Water
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Salt (optional)
Some variations also include ragi, wheat, or corn flour, making it suitable for different dietary preferences.
Health Benefits
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Steamed and oil-free, easy to digest
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Gluten-free when made with rice flour
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Rich in dietary fiber and complex carbohydrates
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Keeps you full for a longer time
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Suitable for kids, elders, and diabetic-friendly meals (when paired wisely)
How Puttu is Prepared
The rice flour is lightly moistened with water and salt until crumbly. It is then layered alternately with grated coconut and steamed until soft and fluffy. The steaming process preserves nutrients and enhances the natural flavor of the rice and coconut.
Best Side Dishes
Puttu tastes best when paired with:
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Kadala curry (black chickpea curry)
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Ripe banana and jaggery
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Coconut milk with sugar or jaggery
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Green gram curry or vegetable stew
These combinations make puttu a balanced and wholesome breakfast.
Puttu
Equipment
- 1 Puttu maker
Ingredients
- 1 Cup Rice flour Puttu flour
- Ad req Salt
- 1/4 Cup Warm water approximately
- 1/4 Cup Shredded coconut
Instructions
Preparing the Flour
- Take the rice flour in a wide bowl. I have used store-bought rice flour, but you can also use puttu flour or maavu available in stores.
- Add salt to the flour.
- Mix well using your hands so the salt is evenly distributed.
Adding Water & Making the Perfect Puttu Mix
- Now add warm water, sprinkling it little by little.
- Mix gently with your fingers, rubbing the flour so the moisture spreads evenly.
- Sprinkle more water as required and continue rubbing the mixture until it resembles coarse breadcrumbs.
- Set this mixture aside for 15 minutes, allowing the water to absorb completely into the rice flour.
How to Check if the flour is ready
- Take a small portion of the mixture and press it tightly between your palms:
- It should hold its shape when pressed. When crumbled, it should fall apart easily
- The texture should be like wet sand — soft, moist, and crumbly.
- This consistency is the key to soft puttu.
Tips
- For extra soft and fluffy puttu, take the prepared puttu mix and pulse it in a blender or food processor for a few seconds.
- This step helps make the mixture more even and results in softer puttu after steaming.
Steaming
- Place the disc inside the puttu steamer. Add water to the base of the steamer and place it on heat until the water comes to a boil.
- Add a layer of grated coconut into the puttu mould. Fill with the prepared rice flour mixture until half the mould.
- Repeat the process: Add coconut, add rice flour mixture till the top
- Finish with a layer of coconut on top.
- Cover the mould with the lid.
- Place the filled puttu mould over the boiling water base.
- Cook on medium heat for 8 to 10 minutes.
- You will know the puttu is cooked when steam starts coming out through the holes on the lid.
- Before removing, check if the puttu mixture is cooked through.
Removing & Serving
- Using a steel rod or the back of a ladle, gently push from the bottom of the mould.
- The steamed puttu will slide out easily.
- Hot, soft, and aromatic puttu is ready to serve!
Serving Suggestions
- Puttu tastes best when served with:
- Cooked green gram (cherupayar)
- Ripe banana
- Papad
- Kadala curry
- A wholesome, traditional, and comforting South Indian breakfast.
Notes
INSTRUCTION
Preparing the Flour
- Take the rice flour in a wide bowl. I have used store-bought rice flour, but you can also use puttu flour or maavu available in stores.
- Add salt to the flour.
- Mix well using your hands so the salt is evenly distributed.
Adding Water & Making the Perfect Puttu Mix
- Now add warm water, sprinkling it little by little.
- Mix gently with your fingers, rubbing the flour so the moisture spreads evenly.
- Sprinkle more water as required and continue rubbing the mixture until it resembles coarse breadcrumbs.
- Set this mixture aside for 15 minutes, allowing the water to absorb completely into the rice flour.
How to Check if the flour is ready
Take a small portion of the mixture and press it tightly between your palms:
-
It should hold its shape when pressed. When crumbled, it should fall apart easily
- The texture should be like wet sand — soft, moist, and crumbly.
- This consistency is the key to soft puttu.
Tips
- For extra soft and fluffy puttu, take the prepared flour mix and pulse it in a blender or food processor for a few seconds.
- This step helps make the mixture more even and results in softer puttu after steaming.
- Place the disc inside the puttu steamer. Add water to the base of the steamer and place it on heat until the water comes to a boil.
- Add a layer of grated coconut into the mould.
- Fill with the prepared rice flour mixture until half the mould.
- Repeat the process: Add coconut, add rice flour mixture till the top
- Finish with a layer of coconut on top.
- Cover the mould with the lid.
- Place the filled mould over the boiling water base.
- Cook on medium heat for 8 to 10 minutes.
- You will know the puttu is cooked when steam starts coming out through the holes on the lid.
- Before removing, check if the mixture is cooked through.
Removing & Serving
- Using a steel rod or the back of a ladle, gently push from the bottom of the mould.
- The steamed puttu will slide out easily.
Serving Suggestions
Puttu tastes best when served with:
-
Cooked green gram (cherupayar)
-
Ripe banana
-
Papad
-
Kadala curry
A wholesome, traditional, and comforting South Indian breakfast.
