Puttu Recipe: Learn How To Make This Iconically South Indian Dish For Breakfast

South Indian cuisine is renowned for its diverse range of flavours and unique dishes. One such beloved breakfast item is Puttu, a traditional dish originating from Kerala, but cherished across the southern states of India. Puttu is a nutritious and filling steamed cake made from rice flour and grated coconut.

With just a few simple ingredients and basic equipment, you can treat yourself to a hearty and delicious breakfast that will transport you to the serene backwaters of Kerala or the bustling streets of South India. You can easily find this recipe on Chef Sanjeev Kapoor's YouTube channel. Its soft texture and delightful aroma make it a favourite among both locals and tourists. Here, we bring you an easy-to-follow recipe to prepare this delicious South Indian delicacy at home and enjoy it with your loved ones:

How To Make Puttu Recipe:

1. Begin the Puttu recipe by taking the rice flour in a mixing bowl. Add salt to taste. Gradually pour water into the flour while continuously mixing it with your fingertips. The consistency should be such that when you hold a handful of flour and press it, it should hold its shape but crumble easily.

2. In another bowl, mix the grated coconut with a pinch of salt. This enhances the flavour of the coconut and adds a savoury touch to the Puttu.

3. Take the cylindrical tube of the Puttu maker. Place the perforated disc at the bottom of the tube.

4. Start layering the tube with the rice flour mixture and grated coconut alternatively, ending with a layer of grated coconut on top. The coconut layer ensures a nice aroma and flavour to the Puttu.

5. Once the Puttu kutti is filled, place it on top of a steamer filled with boiling water. Steam it for about 8-10 minutes or until the Puttu is cooked and appears firm. (You will notice steam escaping from the top of the cylindrical tube, indicating that the Puttu is ready.)

6. Carefully remove the cylindrical tube from the steamer. Gently push the prepared Puttu onto a plate. 7. Serve the hot Puttu with Kadala Curry (black chickpea curry), fish curry or chicken curry.

Tips:

1. Make sure that the rice flour mixture is not too dry or too wet. The right consistency is key to achieving the perfect texture of Puttu.

2. You can adjust the ratio of rice flour to grated coconut according to your preference.

3. If you don’t have a Puttu maker, you can easily use an idli pan as an alternative. Simply layer each idli mould with alternating layers of Puttu flour and coconut, then steam until fully cooked.