Puttu is a beloved South Indian dish, particularly popular in Kerala. It consists of steamed rice flour and grated coconut layered in a cylindrical shape, making it visually appealing as well as tasty. Known for its unique flavor and texture, the Kerala Puttu is often enjoyed with Kadala Kari (black chickpea curry), making it a delightful breakfast choice. In this article, we will guide you through a simple and delicious Puttu recipe, perfect for your morning meal.
Puttu Recipe
Preparation Time: 4 minutes
Cooking Time: 16 minutes
Total Time: 20 minutes
Cuisine: Kerala, South Indian
Course: Breakfast
Diet: Vegan
Difficulty Level: Moderate
Ingredients
- 1 cup puttu flour
- ⅓ cup water (adjust as needed)
- ⅓ teaspoon salt (adjust as needed)
- ½ cup fresh grated coconut
- 2 to 3 cups water for steaming
Instructions
Step 1: Prepare the Puttu Flour Mixture
Start by taking 1 cup of puttu flour in a mixing bowl or pan. Add ⅓ teaspoon of salt, adjusting to taste. Gradually sprinkle ⅓ cup of water over the flour. The amount of water needed can vary based on the quality of the rice flour, so add it slowly.
Using your fingertips, mix the rice flour and water together. The right ratio of flour to water is crucial for achieving a soft and fluffy texture. To test the consistency, take a small amount of the mixture and press it between your palms. It should form a lump that holds together but crumbles easily when pressed further. If there are any tiny lumps in the flour, break them up with your fingers or use a grinder in small pulses to achieve a finer texture.
Step 2: Set Up for Steaming
Pour 2 cups of water into the base vessel of the puttu kudam (puttu maker) and place it on the stove to heat. As the water heats up, prepare the cylindrical steaming vessel by placing the perforated disc at the bottom. Start layering the ingredients by adding 2 to 3 tablespoons of fresh grated coconut, spreading it evenly across the bottom.
Next, fill the cylindrical vessel halfway with the prepared puttu flour mixture. Again, add 2 to 3 tablespoons of grated coconut, followed by more puttu flour until it reaches the top. Finally, cover the top layer with 2 to 3 tablespoons of grated coconut. Secure the lid on top of the cylindrical portion.
Step 3: Steam the Puttu
Once the water in the base vessel is boiling, carefully place the cylindrical portion on top. Steam the puttu on medium heat until you see steam escaping from the top vents of the cylindrical vessel. This usually takes about 8 to 10 minutes, depending on the size of your puttu maker. Smaller models may require around 5 to 6 minutes.
Step 4: Serve the Puttu
After steaming, carefully remove the cylindrical vessel using a kitchen towel. Allow the puttu to cool for about 3 to 4 minutes. To serve, use a wooden skewer or the stick that comes with the puttu maker to gently push the steamed puttu out.
Puttu is best enjoyed hot or warm and pairs wonderfully with Kadala Curry, Vegetable Stew, or a coconut-based South Indian Chickpea Curry. The combination of the fluffy puttu with the rich flavors of the curry creates a truly satisfying breakfast experience.
Tips for Perfect Puttu
- Adjust the water quantity based on the texture and quality of the rice flour. Achieving the right consistency is essential for soft and delicious puttu.
- Ensure to break any lumps in the flour by using your fingertips, or pulse the mixture in a grinder.
- The steaming time may vary based on the size of your puttu maker. Larger models may take longer to cook.
- If you don’t have a puttu maker, an idli pan can be a great alternative. Simply layer the puttu flour and coconut in the idli molds and steam until cooked.