Puttu, Kerala Homemade Rice Puttu for Breakfast
by Tarla Dalal
A timeless culinary treasure from the kitchens of Kerala, Puttu is one of the healthiest breakfasts you can think of! Made of steamed rice flour and grated coconut, Puttu has a unique taste and texture, which comes from the special container that it is steamed in.
Traditionally, Puttu was steamed in coconut shells but now stainless steel puttu steamers are readily available in shops. Puttu can be made in a cup shape or cylindrical shape depending on the container used to steam it.
You just need to make sure that you do not press the flour-mix tightly in the container, but just fill it loosely. If you pack it tightly, there will be no space for air to expand inside the flour and you will end up with hard Puttu.
Serve the Puttu immediately after preparation, with a sweet or savoury side-dish. It tastes great with just jaggery and bananas, or can be served with Kadala Curry .
Puttu, Kerala Homemade Rice Puttu for Breakfast recipe - How to make Puttu, Kerala Homemade Rice Puttu for Breakfast
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/2 cups raw rice (chawal)
salt to taste
8 tbsp freshly grated coconut
For Serving
kerala papadum
bananas
- Method
- Take a coconut shell, with 3 eyes. Break one of the eyes, to create a big hole and keep aside.
- Soak the rice in enough water in a deep bowl and keep aside for 1 hour.
- Drain the water completely using a strainer, and put the rice on a dry muslin cloth and allow it to dry completely for 30 minutes.
- Once dried, put the rice in the mixer and blend it to a fine coarse mixture.
- Put the coarse mixture in the sieve and sieve it. If there are left over rice in the sieve, you can blend it again and sieve it.
- Transfer the sieved flour and salt in a deep bowl, and sprinkle approx. ½ cup of water gradually, to form a mixture like bread crumbs.
- Heat the pressure cooker with enough water, close the lid, do not put the whistle and allow it to boil till the steam comes out from the top.
- Take the coconut shell, put 1 tbsp of coconut, ¼ of the rice mixture, again 1 tbsp of coconut and ¼ cup of rice mixture and spread it evenly. Make sure you do not press it while filling the shell.
- Place this coconut shell over the cooker’s whistle, by inserting it through the hole created, and allow it to cook on a medium flame for 5 to 6 minutes, till you can see the steam coming out of the puttu.
- Repeat step 8 and 9 to make 3 more puttus.
- Remove the shell carefully from the cooker, invert it on a serving plate and serve it immediately with kerala papadum and bananas.
| Energy | 305 cal |
| Protein | 5.1 g |
| Carbohydrates | 49.8 g |
| Fiber | 5.5 g |
| Fat | 9.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 0.7 mg |
| Folic Acid | 7.6 mcg |
| Calcium | 8.2 mg |
| Iron | 0.8 mg |
| Magnesium | 61 mg |
| Phosphorus | 148.8 mg |
| Sodium | 8.6 mg |
| Potassium | 124.5 mg |
| Zinc | 1 mg |
Great thk you for this great recipe
Is it safe to put the coconut shell on the pressure cooker?? won''t the rice floor block the steaming outlet ??
Hi, I was wondering if you have any o''er suggestions for steaming containers? I don''t have access to coconut shells or have a pressure cooker. Any suggestions would be most welcome. I just spent a month in Kerala and fell in love with the food. Now I''m home in northern California missing the food!
traditional kerala recipe.. beautifully shown by the images.. I love this recipe.. as it is shown in detail.. and also easy to follow.. Serving it hot is really important.. it tastes the best..