Puttu recipe with step by step pics. Puttu served with kadala kari is one of the most popular breakfast combinations from Kerala. Puttu is basically a steamed rice flour and coconut log. The combination of soft rice puttu with Kadala Kari (black chickpeas curry) is awesome and you should taste it to know what I mean. Traditionally puttu was made in bamboo logs and this gave the puttu a lovely aroma.
Puttu is a heavy breakfast and keeps you full for some time. For the same reason, you can have this as a fulfilling brunch meal as well.
I make these soft rice puttu occasionally. So the day I make puttu I also make kadala curry to along with it.
I have used puttu podi available in the markets to make puttu. Putti podi is coarsely ground rice flour. You can even use store brought rice flour too. Just roast the rice flour lightly till you see steam coming from it before making puttu.
To make puttu, you will need puttu kudam. Puttu kudam is a puttu maker or a puttu vessel. It consists of two parts. The base part is for heating water. The top cylindrical part is for steaming puttu. Without a puttu kudam, puttu can be easily made in an idli pan.
I have already shared a few popular Kerala breakfast recipes like:
While I would definitely want to enjoy this steamed goodness with the kadala curry most of the time. I also have it with a homely Potato Stew or Vegetable Stew. This too makes for a super delicious meal. Sometimes I even sprinkle some sugar on the Puttu and have it just as it is
Step-by-Step Guide
How to make Puttu Recipe
1. Take 1 cup of puttu flour in a mixing bowl or a pan.
2. Add ⅓ teaspoon salt or as required.
3. Mix very well.
4. Now sprinkle ⅓ cup water all over. The amount of water required will depend on the quality of the rice flour. So you can add accordingly.
5. Begin to mix the rice flour with the water with your fingertips.
6. Mix very well.
7. To get soft puttu, the amount of rice flour to water ratio is important. To check this gently press a small portion of the flour between your palms. It should form a lump. When you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour.
8. Break all the tiny lumps in the flour with your fingertips. You can even grind this rice flour mixture in a grinder to break lumps. But grind in small batches and use the pulse option of mixer-grinder.
9. Now pour 2 to 3 cups water in the base vessel of the puttu kudam.
10. Keep on the stove top and let it get heated.
Steaming puttu
11. Meanwhile first place the perforated disc inside the cylindrical vessel. Then add 2 to 3 tablespoons fresh coconut in the cylindrical vessel of the puttu kudam and spread evenly.
12. Then gently add the puttu flour till it reaches half of the cylindrical vessel.
13. Then again layer with 2 to 3 tablespoons of grated coconut and spread evenly.
14. Then add the puttu flour again.
15. Cover the top portion with 2 to 3 tablespoons of grated coconut and spread evenly. Cover the top with the lid.
16. Place the cylindrical portion on top of the base vessel in which the water must have come to a boil.
17. Steam puttu on medium flame till you see steam releasing from the top vent of the cylindrical vessel. Then switch off the flame.
It took me about 9 minutes as I have used a large puttu maker. If using a medium sized puttu maker or regular puttu maker, the time will be about 5 to 6 minutes.
18. Remove the cylindrical part from the base vessel and allow the puttu inside to cool for 3 to 4 minutes.
19. Then using a wooden skewer or the stick that accompanied the puttu kudam, remove the steamed puttu.
20. Serve puttu hot or warm with kadala curry or Veg Stew or potato stew. It will also go well with South Indian Chickpea Curry. Also serve some bananas and pappadums by side.
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Puttu Recipe | Kerala Puttu
Puttu are basically steamed rice flour and coconut logs. Puttu served with kadala kari is one of the most popular breakfast from Kerala.
Prep Time 4 mins
Cook Time 16 mins
Total Time 20 mins
Prevent your screen from going dark while making the recipe
making puttu flour mixture
Take 1 cup puttu flour in a mixing bowl or a pan.
Add ⅓ teaspoon salt or as required.
Now sprinkle ⅓ cup water all over. The amount of water required will depend on the quality of rice flour. So you can add accordingly.
Begin to mix the rice flour with the water with your fingertips.
To get soft puttu, the amount of rice flour to water ratio is important. To check this gently press a small portion of the flour between your palms. It should form a lump. When you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour.
Break all the tiny lumps in the flour with your fingertips. You can even grind this rice flour mixture in a grinder to break lumps. But grind in small batches and use the pulse option of mixer-grinder.
Now pour 2 cups water in the base vessel of the puttu kudam.
Keep on stove top and let it get heated.
steaming puttu
Meanwhile first place the perforated disc inside the cylindrical vessel. Then add 2 to 3 tablespoons fresh coconut in the cylindrical vessel of the puttu kudam and spread evenly.
Then gently add the puttu flour till it reaches half of the cylindrical vessel.
Again add 2 to 3 tablespoons of grated coconut and spread evenly.
Then add the puttu flour again.
Cover the top portion with 2 to 3 tablespoons of grated coconut and spread evenly. Cover with the top lid.
Place the cylindrical portion on top of the base vessel in which the water must have come to a boil.
Steam puttu on medium flame till you see steam releasing from the top vents of the cylindrical vessel. Then switch off the flame.
Remove the cylindrical part from the bottom vessel and allow the puttu inside to cool for 3 to 4 minutes.
Then using a wooden skewer or the stick that accompanied the puttu kudam, remove the steamed puttu.
Serve puttu hot or warm with kadala curry, veg stew or potato stew. It will also go well with south indian chana masala.
Nutrition Facts
Puttu Recipe | Kerala Puttu
Amount Per Serving
Calories 364 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Sodium 406mg18%
Potassium 132mg4%
Carbohydrates 67g22%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Calcium 16mg2%
Vitamin B9 (Folate) 8µg2%
Iron 1mg6%
Magnesium 37mg9%
Phosphorus 101mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Puttu Recipe post from the archives, originally published in November 2017 has been updated and republished on January 2023.
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