📸 Image coming soon for Wheat Puttu
Wheat Puttu
Lunch • India
How to Make Wheat Puttu (Traditional & Healthy Version)
Wheat Puttu, known locally as 'Gothambu Puttu', is a beloved steamed delicacy from Kerala, South India. Traditionally, puttu is made with rice flour, but this wholesome version uses whole wheat flour (atta), making it a nutritious and fiber-rich choice for lunch. Characterized by its soft, crumbly texture and subtle, earthy flavor, Wheat Puttu is steamed in cylindrical puttu kutti vessels, layered with freshly grated coconut. This dish pairs beautifully with kadala curry (black chickpea curry), ripe banana, or even a drizzle of jaggery, adapting to both savory and sweet palates. Wheat Puttu holds a special place in Malayali households, particularly during festivals like Onam and Vishu, where it is served as a hearty breakfast or lunch. Its simplicity, minimal oil use, and versatility make it a favorite for those seeking balanced, home-cooked Indian meals. As more health-conscious families seek alternatives to refined grains, Wheat Puttu has seen a resurgence, celebrated for its classic taste and nutritional profile. Whether enjoyed with spicy curry or as a light lunch, this dish brings the authentic flavors of Kerala to your table.
Ingredients(for 1 medium puttu log (approx. 150g))
- 1 cup Whole wheat flour (atta)
- 1/2 cup Fresh grated coconut (nariyal)
- 1/4 tsp Salt (namak)
- as needed (approx. 1/3 cup) Water (to moisten flour)
- 1/2 tsp Cumin seeds (jeera) - optional
- 2 tbsp Jaggery (optional) (gud, for sweet version) - optional
- 1/4 tsp Cardamom powder (elaichi, for sweet version) - optional
Instructions
- 1
In a mixing bowl, add whole wheat flour (atta) and salt. Mix well to combine evenly.
2 minutes
Use freshly milled atta for best taste and nutrition.
- 2
Sprinkle water little by little, rubbing the flour between your fingers until it becomes moist and crumbly. The mixture should hold its shape when pressed but should not become doughy.
5 minutes
Test the consistency by pressing some mixture in your fist; it should clump together and crumble easily when pressed.
- 3
If making a savory version, mix in cumin seeds (jeera) at this stage. For a sweet version, mix in cardamom powder (elaichi).
1 minute
These spices add aroma and flavor, but you can skip them for a neutral taste.
- 4
Prepare the puttu kutti (puttu maker) by adding a few tablespoons of grated coconut at the bottom. Layer with 2-3 tablespoons of the moistened wheat flour, followed by another layer of coconut. Repeat until the cylinder is filled, ending with coconut on top.
4 minutes
Press the layers gently; do not pack tightly to allow steam to pass through.
Why This Dish is Healthy
This Wheat Puttu recipe is a healthy choice because it uses whole grains, is naturally low in fat, and is steamed instead of fried. The use of fresh coconut and spices adds flavor without extra calories. It fits well into weight loss and diabetic-friendly diets, supports gut health, and keeps you full for longer. This makes it a great option for those seeking wholesome, home-style Indian meals.
Wheat Puttu is rich in dietary fiber, thanks to the use of whole wheat flour (atta), which supports digestive health and helps maintain blood sugar levels. It provides complex carbohydrates for sustained energy, moderate protein, and essential minerals like iron, magnesium, and B-vitamins. The addition of fresh coconut offers healthy fats and micronutrients, making this a balanced vegetarian meal. Steamed preparation ensures minimal use of oil, keeping the calorie count in check.
Pro Tips
- 💡Tip 1: Sieve the atta before using for a lighter texture.
- 💡Tip 2: Do not over-moisten the flour; it should be crumbly, not doughy.
- 💡Tip 3: Use freshly grated coconut for authentic flavor and aroma.
Storage & Serving
Best served fresh. Leftover puttu can be refrigerated in an airtight container for up to 1 day. Re-steam before serving to restore texture. Avoid freezing.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
