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Puttu with Banana
Lunch • India
How to Make Puttu with Banana (Traditional & Healthy Version)
Puttu with Banana is a cherished breakfast and lunch staple from the heart of Kerala and Tamil Nadu, beloved across South India. This humble yet flavorful dish features steamed cylinders of ground rice layered with freshly grated coconut, served alongside ripe banana (known locally as 'nendran pazham' or 'elaichi kela'). Steaming the puttu preserves nutrients, making it a wholesome and light meal that is gentle on the stomach, rich in fiber, and naturally gluten-free when using rice flour. The combination of subtly sweet puttu and creamy banana is both comforting and energizing, often enjoyed during leisurely family gatherings and special occasions. In Indian households, Puttu with Banana is more than just a meal—it's a cultural ritual that evokes nostalgia and togetherness. Traditionally prepared for Onam and Vishu festivals, the dish is admired for its simplicity and adaptability. The mild flavor profile makes it suitable for all ages, and it can be enhanced with accompaniments like kadala curry or jaggery for added depth. This recipe offers a health-conscious take on the classic, focusing on steaming rather than frying, and highlighting whole ingredients for improved nutrition.
Ingredients(for 1 medium puttu log with 1 banana)
- 1 cup Rice flour (idiyappam or puttu podi)
- 1/2 cup Freshly grated coconut (nariyal)
- 2 Ripe banana (nendran or elaichi kela)
- 1/4 tsp Salt (namak)
- as needed Water (for moistening flour)
- 2 tsp Jaggery powder (gud, optional for sweetness) - optional
- 1/4 tsp Cardamom powder (elaichi, optional) - optional
- 1 tsp Ghee (for drizzling (optional)) - optional
- 1 tbsp Roasted chana dal (for crunch, optional) - optional
Instructions
- 1
In a large bowl, add the rice flour and salt. Gradually sprinkle water, mixing with your fingertips until the flour resembles wet sand. It should hold shape when pressed but crumble easily.
5 minutes
Do not add too much water; the right texture ensures soft puttu.
- 2
Let the moistened flour rest for 5-10 minutes to absorb water evenly.
10 minutes
Cover the bowl to prevent drying out.
- 3
Prepare your puttu maker (puttu kutti) or idli steamer by adding water to the base and bringing it to a boil.
3 minutes
Ensure enough steam for even cooking.
- 4
Layer the puttu tube: Start with 1 tbsp grated coconut, then add 2-3 tbsp moistened rice flour, alternate with coconut. Repeat until full, ending with coconut.
3 minutes
For extra flavor, add a pinch of cardamom powder in the layers.
Why This Dish is Healthy
This recipe uses minimal oil, no refined sugars, and relies on natural sweetness from banana and jaggery. Whole rice flour and coconut provide fiber and micronutrients, while steaming ensures the dish is light on calories yet filling. It's a wholesome, vegetarian meal that can easily be adapted for vegan and diabetic diets.
Puttu with Banana is packed with complex carbohydrates from rice flour, dietary fiber from coconut, and essential vitamins like B6, vitamin C, and potassium from ripe banana. Low in fat and cholesterol, it supports digestive health and provides sustained energy. The steaming method retains nutrients and reduces the need for added fats, making this dish ideal for a balanced Indian diet.
Pro Tips
- 💡Tip 1: Sieve rice flour before moistening for a lighter texture.
- 💡Tip 2: Use freshly grated coconut for authentic flavor.
- 💡Tip 3: Adjust the water amount gradually to avoid lumpy flour.
Storage & Serving
Best enjoyed fresh. Store leftover puttu in an airtight container in the refrigerator for up to 1 day. Re-steam before serving for best texture. Bananas should be sliced only before serving to prevent browning.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 230.0 kcal |
