I recently posted a recipe for Kerala Kadala curry which is a flavorsome and creamy coconut gravy based curry made out of black grams. But it is absolutely incomplete without it’s the perfect companion – Steamed Puttu which is a Kerala style steamed rice cake made either in a Puttu Maker or also traditionally made in coconut shells.
This was one of the dishes I ate for the first time in my hostel in Bangalore and became a fan. It has been my very favorite ever since. So much so that I especially bought a Puttu Maker to try it out and I was successfully able to make them. And as you can imagine, there’s been no turning back. It has become one of our go-to breakfast options for weekends.
Here’s the step by step recipe of making a Puttu. It’s pretty simple to make, if you get the consistency of the rice dough perfect. I have used the regular fine rice flour for the recipe, but if you can get the special Puttu Podi (rice flour), that would get you perfect Puttus.
PREPARATION TIME: 5 minutes
COOKING TIME: 12-14 minutes
SERVINGS: 2 Puttu
DIFFICULTY SCALE: Medium
- Puttu podi (Rice flour) – 1.5 cups
- Grated fresh coconut – 1/2 cup
- Warm water – 1/2 – 3/4 cup
- Salt – to taste
- Warm-up a cup of water to add to the Puttu Podi.
- Take Puttu Podi or rice flour in a mixing bowl and add salt to it and mix well.
- Now add about 1/2 cup warm water to the rice flour and crumble the dough with light hands. Use your fingers to work the mix lightly.
- Add a little water by a spoon until you are able to bind the rice flour into a loose lump with your fingers.
5. Fill the steamer of the Puttu Maker with water up to the 3/4th level and let it boil on medium-high heat.
6. In the meanwhile, grate 1/2 cup fresh coconut.
7. Now take the cylindrical part of the Puttu Maker and add the filter with the holes (this allows the steam to pass and cook the Puttu).
8. Add 1-2 spoonfuls of grated coconut to make a uniform layer. Press gently with a spoon.
9. Now add a few spoonfuls of the crumbled rice mix until it reaches half of the cylindrical rod. Press it very lightly once.
10. Again add 1-2 spoonfuls of grated coconut and add another layer of the rice mixture until it reaches a little lower than the end.
11. Place the lid and place this on the steamer of the Puttu Maker on medium heat.
12. After 5 minutes or so you will see steam come out in a gush. Remove the Puttu Maker off the heat after 6-7 minutes.
13. Cool it down for 5-7 minutes before opening.
14. Use a thin skewer (I used a bamboo skewer stick) to push the Puttu from the side where the filter with holes is. Do this very gently otherwise, the Puttu will crumble.
Enjoy hot steamed Puttu with a Kadala curry.