Putu Piring Sg
Lunch • India
How to Make Putu Piring Sg (Traditional & Healthy Version)
Putu Piring Sg is a delightful steamed rice cake dessert, traditionally filled with jaggery (gur) and freshly grated coconut. Though its name is popular in Singapore, this Indian adaptation draws inspiration from South Indian idli and traditional steamed sweets like modak. The soft, spongy texture and the aromatic filling of palm jaggery make it a perfect energy-boosting treat, especially during lunch hours or festive occasions. In India, similar steamed delicacies are often made during Ganesh Chaturthi and festivals that celebrate the monsoon, thanks to their lightness and digestibility. This healthier version uses idli rava (ground rice) instead of maida (refined flour), making it a high-fiber, gluten-free option suitable for calorie-conscious eaters. The blend of coconut and jaggery brings a natural sweetness and a rich, earthy flavor, while also providing a dose of essential nutrients. This Putu Piring Sg recipe is ideal for anyone seeking a wholesome, vegetarian Indian lunch that is easy on the stomach and bursting with traditional taste. Share this healthy treat with family during festivals or enjoy it as a nutritious lunchbox surprise!
Ingredients(for 2 medium steamed cakes per serving)
- 1 cup Idli rava (ground rice) (soaked for 10 minutes)
- 1/4 cup Gur (jaggery) (grated)
- 1/2 cup Fresh coconut (grated (nariyal))
- 1/4 tsp Cardamom powder (elaichi)
- a pinch Salt
- as needed Water (for soaking and steaming)
- as needed Banana leaves (cut into small circles, for lining (kela patta)) - optional
- 1 tsp Ghee (for greasing) - optional
- 1 tbsp Roasted sesame seeds (optional, for garnish) - optional
Instructions
- 1
Soak idli rava in water for 10 minutes, then drain and squeeze out excess water.
10 minutes
Ensure idli rava is just moist, not wet, for fluffier cakes.
- 2
Mix grated coconut with jaggery and cardamom powder in a bowl to make the filling.
3 minutes
Mix just before filling to keep coconut fresh.
- 3
Grease your idli moulds or line with banana leaf circles.
2 minutes
Banana leaves add aroma and prevent sticking.
- 4
For each cake, press a thin layer of soaked idli rava at the base, add 1 spoonful of coconut-jaggery filling in the center, and cover with another layer of rava.
3 minutes
Do not overfill to avoid spilling during steaming.
Why This Dish is Healthy
This healthy Putu Piring Sg recipe is steamed, not fried, reducing calorie and fat content. Replacing refined sugar with jaggery and using whole rice rava increases dietary fiber, vitamins, and minerals. The absence of processed ingredients makes this dish suitable for weight management and fits well within vegetarian and vegan diets. Its low glycemic index ensures sustained energy, making it a smart choice for those tracking calories or blood sugar.
Putu Piring Sg is naturally gluten-free and low in fat, thanks to its use of idli rava and minimal oil. Jaggery is a healthier alternative to refined sugar, rich in iron and minerals. Fresh coconut provides healthy fats, fiber, and vital micronutrients like manganese and copper. This dish offers a balanced source of complex carbohydrates and natural sweetness, making it suitable for energy and digestion. Each serving gives a moderate calorie boost without excessive fat, making it ideal for a light yet satisfying lunch.
Pro Tips
- 💡Tip 1: Use freshly grated coconut for best taste and texture.
- 💡Tip 2: Adjust the sweetness by varying the amount of jaggery as per preference.
- 💡Tip 3: Steam immediately after assembling to prevent the rava from drying out.
Storage & Serving
Store cooled Putu Piring Sg in an airtight container in the refrigerator for up to 2 days. Steam lightly before serving to restore softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
