Puttu is a traditional and most popular breakfast dish of Kerala prepared with

rice flour and coconut. Puttu is usually served with kadala curry or it is
served with pazham (small yellow banana)and sugar. Puttu, Cherupayaru
curry, pappadam is another great combination. Puttu is very delicious either
way. Puttu is generally cooked in a puttu kutti vessel with two sections. The
lower section holds water and the upper section (a cylindrical tube)holds the
puttu where the rice mixture is inserted with layers of grated coconut.
Perforated lids separate the sections to allow the steam to pass between
them.(wiki). Today we will learn how to make Kerala Rice puttu following this
easy recipe.

Puttu Recipe-Kerala Rice Puttu

Prep Time:15 Mins| Cook Time:15 Mins| Serves:4

Ingredients needed
Puttu flour- 2 cups
Grated coconut- as needed
Water -appoximately 1 cup
Salt needed
Puttu maker/idly steamer
How to make Puttu flour
Buy raw rice specially sold for making puttu also called puttu arisi. Wash and soak rice for 4-5
hours.Wash again and drain the water completely. Spread it on a cloth for 20-25 minutes. Then
get it ground in the flour mill when it is slightly wet. Then fry the flour on medium heat until it
reaches a sandy consistency. Spread it to cool and then store in an airtight container. This is puttu
mavu/puttu rice flour.
Method
Take 2 cups of puttu flour in a bowl. Add a little salt.
Add water little at the time and mix well with your finger tips.When you take a handful of flour
and press it between your fist, it should hold its shape, when you press it again a little harder, it
should crumble. That is the right consistency.
The flour should be crumbly and moist. There should be no lumps.You can blend it in a mixer for
2-3 seconds using the whipper blade. Keep it aside for 15 minutes.

How to fill the puttu kutty/puttu maker

Layer the puttu kutty (cylindrical tube) first with a little grated coconut, then add 2 fistful of
puttu flour.Then again add grated coconut followed by puttu flour.Repeat the same process until
the mould/puttu kutty is full ending it with grated coconut.(see picture above)
Now fill the puttu pot with water, cover the cylindrical tube with lid and fix it on the pot. Keep it
on high flame. Once the water start boiling in the pot, you will see steam escaping from the holes
on top of the cylindrical tube, reduce the flame and cook for another 5-6 minutes.
When you get a nice flavor of steamed puttu, switch off, remove the cylindrical tube/puttu kutty
from the pot, open it and gently push the puttu using a wooden ladle.
Serve hot with kadala curry or payaru and pappadam or small yellow banana and sugar.
You can make puttu without puttu maker also using a steamer or idly pan. Take an idly mould,
start with a layer of grated coconut, the add puttu mixture. Layer it again with coconut and puttu
flour. See to it that the final layer is grated coconut. Steam for 6-10 minutes or until the puttu is
done.
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the
nutrition calculations of this recipe.
Calories per serving of Puttu
143 calories of Rice flour, brown, (0.25 cup)
0 calories of Salt, (0.25 dash)
0 calories of Water, tap, (1 fl oz)
Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories 143.4
Total Fat 1.1 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 42.5 mg
Potassium 114.2 mg
Total Carbohydrate 30.2 g
Dietary Fiber 1.8 g
Sugars 0.0 g
Protein 2.9 g

Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 14.5 %
Vitamin C 0.0 %
Vitamin D 0.0 %
Vitamin E 1.4 %
Calcium 0.5 %
Copper 4.6 %
Folate 1.6 %
Iron 4.3 %
Magnesium 11.1 %
Manganese 79.3 %
Niacin 12.5 %
Pantothenic Acid 6.3 %
Phosphorus 13.3 %
Riboflavin 1.9 %
Selenium 0.0 %
Thiamin 11.7 %
Zinc 6.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or
lower depending on your calorie needs.

Health Information
Nutrition Grade
96% confidence

Good points
No cholesterol
Low in sodium
Very low in sugar
High in manganese