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Puttu
Lunch • India
How to Make Puttu (Traditional & Healthy Version)
Puttu is a beloved South Indian steamed rice cake, traditionally enjoyed in Kerala, Tamil Nadu, and coastal Karnataka. This vegetarian dish is made with coarsely ground rice flour (Puttu podi) layered with fresh grated coconut (nariyal), and steamed in a cylindrical vessel called 'Puttu Kudam'. Its origins trace back centuries, often featured in daily breakfasts, festive occasions, and even as a wholesome lunch option. Puttu's unique texture—soft, crumbly, and moist—makes it a comforting meal, especially when paired with kadala curry (black chickpea curry) or ripe bananas. The simplicity and healthiness of Puttu have contributed to its popularity across India, especially among those seeking nutritious, oil-free meals. With minimal ingredients and no frying, Puttu is an ideal dish for calorie-conscious eaters. It is also naturally gluten-free, making it suitable for many dietary needs. In Kerala, Puttu is a staple during Onam, served alongside other traditional delicacies, highlighting its cultural significance. The dish's adaptability allows for variations using millet, wheat, or ragi, ensuring it fits modern health trends while retaining its authentic taste and texture.
Ingredients(for 2 cylinders (approx. 200g each))
- 1 cup Rice flour (Puttu podi (coarse))
- 1/2 cup Fresh grated coconut (Nariyal)
- approx. 1/2 cup Water (lukewarm)
- 1/2 tsp Salt (namak)
- 2 tbsp Black gram flour (optional for protein boost) - optional
- 2 tbsp Ragi flour (optional for variation) - optional
- 1 Banana (for serving, Kerala style) - optional
- 4-5 Curry leaves (for aroma, optional) - optional
- 1 tsp Ghee (for flavor, optional) - optional
Instructions
- 1
In a wide bowl, combine Puttu podi (coarse rice flour) with salt. Gradually sprinkle lukewarm water while mixing, until the flour becomes moist and crumbly. The mixture should hold shape when pressed, but not be sticky.
5 minutes
Do not add too much water; moistness is key for soft Puttu.
- 2
Let the mixture rest for 5 minutes to allow absorption. Meanwhile, prepare fresh grated coconut (nariyal).
5 minutes
Resting enhances the texture and helps the flour hydrate evenly.
- 3
Layer the Puttu Kudam (steaming vessel) by adding a tablespoon of coconut at the bottom, followed by rice flour mixture. Alternate layers of coconut and flour, ending with coconut on top.
5 minutes
Layering coconut enhances aroma and flavor throughout the Puttu.
- 4
Secure the vessel and steam for 10-12 minutes over medium heat. You will notice steam rising from the top, indicating the Puttu is cooked.
12 minutes
Do not over-steam; this keeps Puttu moist and soft.
Why This Dish is Healthy
Puttu is steamed, not fried, eliminating excess calories from oil. It is made with whole grains and coconut, providing sustained energy. The absence of refined sugars and minimal use of salt makes it suitable for weight management and diabetic diets. Its fiber content aids in satiety and gut health, making it a smart lunch option for those tracking calories and macros.
Puttu is a high-carb, low-fat, gluten-free meal, rich in dietary fiber from rice flour and coconut. It offers essential minerals like manganese, magnesium, and potassium. When paired with kadala curry or black gram flour, the protein content increases, making it more balanced. Coconut adds healthy fats and antioxidants, while ragi or millet variations boost calcium and iron. The dish is naturally oil-free, supporting heart health and digestion.
Pro Tips
- 💡Tip 1: Use freshly grated coconut for best flavor and moisture.
- 💡Tip 2: Adjust water gradually; too much makes Puttu dense, too little makes it dry.
- 💡Tip 3: Combine millet or legume flours for added nutrition and unique regional taste.
Storage & Serving
Store leftover Puttu in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 2-3 minutes before serving. Avoid microwaving, as it can dry out the texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
