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
Step-by-step instructions
Step 1 · In a large bowl
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.
Step 2 · Let the moistened flour rest for 5-10 minutes to absorb water evenly
Let the moistened flour rest for 5-10 minutes to absorb water evenly.
Step 3 · Prepare your puttu maker (puttu kutti) or idli steamer by adding wa...
Prepare your puttu maker (puttu kutti) or idli steamer by adding water to the base and bringing it to a boil.
Step 4 · Layer the puttu tube: Start with 1 tbsp grated coconut
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.
Step 5 · Steam the filled tube for 6-8 minutes or until you see steam escapi...
Steam the filled tube for 6-8 minutes or until you see steam escaping from the top and the puttu is cooked through.
Step 6 · Carefully push out the steamed puttu onto a plate
Carefully push out the steamed puttu onto a plate. Slice bananas and serve on the side or tuck slices into the puttu.
Step 7 · Optional: Garnish with roasted chana dal for a crunchy texture or e...
Optional: Garnish with roasted chana dal for a crunchy texture or extra grated coconut.
Why this recipe 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.
A note on tradition
Puttu with Banana is deeply rooted in Kerala and Tamil Nadu cuisine, often prepared for Onam, Vishu, and during special family breakfasts. The dish symbolizes South Indian hospitality and is a beloved choice for its simplicity and health benefits. It showcases the region’s love for coconut and rice-based dishes, reflecting centuries-old culinary traditions passed down through generations.