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
Step-by-step instructions
Step 1 · In a wide bowl
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.
Step 2 · Let the mixture rest for 5 minutes to allow absorption
Let the mixture rest for 5 minutes to allow absorption. Meanwhile, prepare fresh grated coconut (nariyal).
Step 3 · Layer the Puttu Kudam (steaming vessel) by adding a tablespoon of c...
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.
Step 4 · Secure the vessel and steam for 10-12 minutes over medium heat
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.
Step 5 · Carefully remove the steamed Puttu using a long stick or spatula
Carefully remove the steamed Puttu using a long stick or spatula. Serve hot with ripe banana, kadala curry, or a drizzle of ghee.
Step 6 · For enhanced nutrition
For enhanced nutrition, mix black gram flour or ragi flour with rice flour in step 1. Proceed with the rest of the recipe as usual.
Why this recipe 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.
A note on tradition
Puttu holds a special place in South Indian cuisine, especially in Kerala households. It is a common breakfast during Onam and other regional festivals. Traditionally, Puttu is served with kadala curry or ripe banana, symbolizing abundance and hospitality. The use of the Puttu Kudam is passed down through generations, reflecting the rich culinary heritage of the region. Its simplicity and adaptability have made it a staple across Tamil Nadu and coastal Karnataka, where local grains like ragi and millet are often used for regional twists.