Authentic South Indian Puttu Recipe: Traditional Steamed Rice Cake

Ingredients

2 cups of puttu rice flour
1 cup of grated coconut
1 teaspoon of salt
1.5 cups of warm water

Steps and instructions

Start by mixing the puttu rice flour with salt.
Gradually add warm water to the rice flour mixture. Mix it well until the flour gets wet.
Ensure the mixture has a crumbly texture. When you hold it in your palm, it should hold its shape and break apart when you press it.
Add a layer of grated coconut at the bottom of the puttu maker mould.
Now, fill the mould with the prepared puttu flour until it reaches the halfway mark.
Add another layer of grated coconut.
Fill the rest of the mould with puttu flour and finish off with another layer of grated coconut on top.
Cover the mould and place it on top of the pot filled with boiling water.
Cook for about 10-15 minutes until steam starts coming out from the top of the mould.
Remove from heat and push the cooked puttu out from the mould using a wooden skewer.
Serve hot with a side dish of your choice.

Tools for making

Puttu Maker - A cylindrical vessel used to steam the puttu mixture.
Wooden Skewer - Used to push the cooked puttu out from the mould without breaking it.
Mixing Bowl - A bowl to mix the puttu rice flour with water and salt.
Pot - A pot to boil water and place the puttu maker on top for steaming.

Recipe variations

Replace puttu rice flour with whole wheat flour for a healthier version.
Add grated carrots or finely chopped vegetables to the puttu mixture for an added crunch and flavor.
Instead of grated coconut, use grated paneer (Indian cottage cheese) for a creamy twist.
Try using different flavors of grated coconut such as jaggery-coconut or chocolate-coconut.
For a gluten-free option, substitute the rice flour with millet flour or quinoa flour.
Make a savory variation by adding spices like cumin seeds, black pepper, and curry leaves to the puttu mixture.
For a protein-rich version, mix cooked chickpeas or green gram (moong dal) with the puttu mixture.
Experiment with different fillings such as grated cheese, diced fruits, or nuts to create unique flavor combinations.
To make it vegan, replace ghee (clarified butter) with coconut oil or any other plant-based oil.
Try making mini puttu by using small moulds or shaping them into bite-sized balls.

Recipe overview

Puttu is a traditional South Indian dish that's both healthy and delicious. It is a steamed, layered cake made from rice flour and grated coconut, typically served for breakfast or as a snack. This is a simple and easy recipe that can be prepared in less than 30 minutes. The taste and texture of puttu is unique, with a slightly sweet and nutty flavor from the coconut and a soft yet firm texture from the steamed rice flour. It's often served with a side dish of curry, banana or chickpeas, and is a wonderful way to start the day. This recipe will guide you through the process, so you can enjoy this delightful dish at home.

Common questions

Can I use regular rice flour instead of puttu rice flour?
Yes, you can use regular rice flour as a substitute for puttu rice flour.
Is it necessary to use freshly grated coconut?
Yes, it is recommended to use freshly grated coconut for the authentic taste of puttu. However, you can use frozen or desiccated coconut as well.
Can I skip adding salt to the puttu mixture?
No, salt is an essential ingredient in puttu as it enhances the flavor. Skipping it may result in bland tasting puttu.
Do I need any special equipment to make puttu?
Yes, you will need a puttu maker or puttu kutti, which is a cylindrical vessel with two sections - one for the rice flour mixture and another for the grated coconut.
Can I steam puttu without a puttu maker?
If you don't have a puttu maker, you can use a makeshift steamer by using a sieve or a perforated plate placed over a pot of boiling water. Fill the puttu mixture in the sieve or on the plate, cover with a lid, and steam until cooked.
What are some common side dishes to serve with puttu?
Puttu is typically served with kadala curry (black chickpea curry), banana, or grated coconut with jaggery. It can also be enjoyed with other curries or chutneys of your choice.

Serving dishes and utensils

Puttu Maker - A cylindrical vessel used to cook and shape the puttu.
Wooden Skewer - Used to push the cooked puttu out from the mould without damaging its shape.
Pot - Used to boil water and place the puttu maker on top for steaming.

Origin stories

Puttu is a traditional breakfast dish savored in the Indian states of Kerala and Tamil Nadu as well as in parts of Sri Lanka. Said to have originated in the Malabar region of Kerala, puttu derives its name from the Malayalam word 'puttu' which means 'portioned'. The dish is often associated with a unique utensil known as the 'puttu kutti', a cylindrical steamer which gives puttu its distinctive shape. Traditionally, puttu was steamed in bamboo moulds, which added a unique flavor to the dish. Today, it's often paired with a variety of accompaniments from sweet bananas to spicy chickpea curry, offering a delightful contrast of flavors. So, when you take a bite of puttu, you are not just tasting a dish, but a piece of cultural history that has evolved over centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.