Puttu (Steamed Rice Flour and Coconut)
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.
- Prep
- 10 min
- Cook
- 54 min
- Total
- 1 hr 4 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Grate the coconut flesh finely.
Procedure
Mix the puttu powder and salt in a wide bowl. Add half of the grated coconut.
Procedure
Rub the mixture with your fingertips, sprinkling in water until it is moist and develops a coarse texture.
Procedure
Leave the mixture for an hour if the flour is ready made, as it absorbs more water.
Procedure
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.
Procedure
Spread a little coconut over the bottom of the puttu vessel (puttu kutti), and fill it with the moist flour. Layer it with coconut.
Procedure
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.
Procedure
Serve hot with kadala curry, boiled green gram and pappad (payarum pappadavum), or with steamed bananas.
Notes, tips, and variations
Rice, wheat, corn, ragi, or tapioca flours can all be used to make puttu.
Photo: Paalappoo · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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