Traditional Kerala Puttu
Delight in the authentic flavors of South India with this Traditional Kerala Puttu recipe—a beloved breakfast staple that’s both wholesome and satisfying. Made with steamed layers of moist rice flour and freshly grated coconut, this iconic dish is soft, crumbly, and aromatic. Prepared using a unique puttu maker, the recipe highlights simple ingredients like rice flour, coconut, salt, and water to create a naturally gluten-free, vegan delight. Perfectly paired with a side of kadala curry or sweetened with ripe bananas, Kerala puttu is a versatile comfort food that balances textures and flavors beautifully. With minimal prep and cooking time, this nutritious and filling dish is a must-try for anyone seeking a taste of traditional Kerala cuisine!
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Recipe Information
Ingredients
- 2 cups Rice flour
- 1 cup Grated coconut
- 0.5 teaspoon Salt
- 0.75 cup Water
Instructions
In a large mixing bowl, combine 2 cups of rice flour with 0.5 teaspoon of salt.
Gradually sprinkle 0.75 cup of water over the flour while mixing with your fingers until the flour becomes moist and crumbly.
The texture should be such that when you press a handful of the mixture, it holds together, but it should crumble when you rub it between your fingers.
Let the moist flour rest for 10 minutes to absorb the moisture properly.
Prepare the puttu maker by adding water to the base vessel and setting it to boil on medium heat. Meanwhile, grease the cylindrical part of the puttu maker.
Begin layering the puttu maker by adding 2 tablespoons of grated coconut at the bottom, followed by a layer of the moist rice flour (fill about a third of the cylinder).
Repeat the layers until the puttu maker is filled, finishing with a layer of grated coconut on top.
Attach the cylinder to the base vessel and steam the puttu for about 5 to 7 minutes until you see steam escaping through the top.
Carefully push the cooked puttu out of the cylinder using a skewer or the stick provided with the puttu maker.
Repeat the process with the remaining flour and coconut.
Serve hot with curries such as kadala (black chickpea curry) or ripe bananas.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 263.2 g | 96% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 5.0 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
