Puttu
Veg
Vegan
Cylindrical steamed rice and coconut cake — coarsely ground rice flour layered alternately with fresh grated coconut inside a cylindrical puttu kutti (steamer mould) and cooked with steam until firm and crumbly. Served warm, the cylinder pushed out onto a plate and broken apart. Eaten at breakfast with banana and jaggery, or with kadala curry (black chickpea) and coconut milk. The definitive breakfast staple of Coorg, Kerala, and coastal South India.
Cuisines
Travancore
Kerala
Malabar
Best for
Breakfast
Dinner
Recipe
Prep: 30 min
Cook: 15 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 1 cup | grated coconut |
| 1/2 teaspoon | salt |
| 1/4 cup | water |
Instructions
- 1 Wash the raw rice thoroughly and soak it in water for 2 hours.
- 2 Drain the water completely and spread the rice on a clean cloth or paper towel to dry for about 30 minutes.
- 3 Once the rice is dry, grind it into a coarse powder using a blender or grinder. The texture should resemble coarse sand.
- 4 In a mixing bowl, combine the rice flour with salt and mix well.
- 5 Gradually sprinkle water over the rice flour, mixing it with your fingers until it reaches a crumbly texture. The mixture should hold its shape when pressed but should not be too wet.
- 6 In a puttu maker, layer the rice mixture and grated coconut alternately, starting and ending with coconut.
- 7 Fill the base of the puttu maker with water and place it on the stove. Attach the cylindrical part with the rice and coconut mixture on top.
- 8 Steam the puttu on medium heat for about 10-12 minutes until you see steam escaping from the top.
- 9 Carefully remove the cylindrical part and use a skewer or spoon to push the puttu onto a plate.
- 10 Serve hot with banana, curry, or sugar.
Tips
For a richer taste, use freshly grated coconut and ensure the rice flour is not too fine.