Puttu: Kerala's Steamed Rice Cylinders
Traditional steamed rice flour preparation layered with coconut. A breakfast staple served with banana, jaggery, or curries.
Puttu is simplicity perfected. Just rice flour, coconut, and salt, steamed to create these cylindrical delights. The secret is in the texture - each grain should be separate yet hold together, soft yet not mushy.
Ingredients
- 2 cups puttu flour (or fine rice flour)
- 1 cup fresh grated coconut
- 1 tsp salt
- Water as needed
- A pinch of salt for coconut
Equipment Needed
Traditional puttu kutti (cylindrical steamer) or improvised steamer with perforated cylinder
Preparation Steps
Step 1: Prepare the flour
If using rice flour, dry roast it lightly in a pan for 2-3 minutes until warm and aromatic. This removes any raw smell. Let it cool completely before proceeding.
Step 2: Make the mixture
Add salt to the flour. Slowly sprinkle water while mixing with fingers, rubbing the mixture until it holds together when squeezed but remains granular. The texture should be like wet sand.
Step 3: Test the consistency
Take a handful and squeeze - it should hold together without being sticky or too wet. If too dry, add water drop by drop. If too wet, add more flour.
Step 4: Prepare coconut
Mix fresh grated coconut with a pinch of salt. This will be layered with the rice mixture for added flavor and moisture.
Step 5: Layer in puttu kutti
Start with a layer of grated coconut at the bottom of the cylindrical steamer. Add a layer of rice mixture, then coconut, then rice, ending with coconut on top.
Step 6: Steam to perfection
Steam for 10-12 minutes. You'll know it's done when steam comes out evenly from the top. The puttu should hold its cylindrical shape when removed.
Step 7: Serve immediately
Carefully remove from steamer using the pusher. Serve hot - puttu is best enjoyed fresh and warm.
Traditional Accompaniments
ā¢ Sweet: Ripe banana and jaggery or sugar
ā¢ Savory: Kadala curry (chickpea curry) or fish curry
ā¢ Simple: Fresh coconut milk or grated coconut with sugar
Cook's Tips
ā¢ Don't overmix the flour - it should remain granular
ā¢ Fresh coconut is essential for authentic flavor
ā¢ Steam level should be consistent throughout cooking
ā¢ Serve immediately for best texture