Puttu
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Puttu is a regal, healthy, and profoundly aromatic South Indian breakfast staple celebrated for its unique cylindrical shape and steamed texture. This recipe features a coarse blend of rice flour and fresh coconut, layered and steamed in a traditional professional-grade cylindrical vessel called a 'Puttu Kutti'. Known for its simple yet sophisticated taste and soul-satisfying warmth, it represents the heart of Kerala culinary heritage. Its taste is intensely nutty and earthy, with the steam providing a unique professional-grade moist and crumbly mouthfeel. This dish is a mandatory favorite for morning meals and is often served with kadala curry or ripe bananas. Best enjoyed hot and fresh from the professional-grade steamer.
Ingredients
Cooking Instructions
Tips & Secrets
- Using coarsely ground rice flour is mandatory for achieving the signature professional-grade crumbly texture.
- Ensuring the flour is damp but not wet is the absolute secret to preventing the professional-grade Puttu from getting hard.
- The addition of a little grated coconut within the flour provide the essential professional-grade richness found in traditional recipes.
- Always steam until the steam is vigorous; this is the professional key to ensuring the center is perfectly cooked.
Nutritional Information(Per 1 cylinder (150g))
240 kcal
5g
8g
38g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.