Puttu is a beloved traditional breakfast dish from Kerala, a coastal state in Southern India. Known for its unique texture and delightful taste, it is made from rice flour, grated coconut, and water, steamed to perfection. Puttu is often enjoyed with side dishes like banana, curry, or even a simple drizzle of ghee (clarified butter). Here’s everything you need to know about this easy-to-make, nutritious dish.
What is Puttu?
Puttu is essentially a steamed rice cake, and it is one of the healthiest and most versatile breakfast options in Kerala. The dish gets its name from the word “puttu,” which means “portioned” or “packed” in Malayalam, referring to the cylindrical shape in which the mixture is steamed. The steamed layers of rice flour and coconut are light, fluffy, and soft, making it a perfect meal to start the day.
Ingredients:
- 1 cup of rice flour (ideally, puttu flour)
- ½ cup of freshly grated coconut (or desiccated coconut)
- A pinch of salt
- Water (as required to moisten the flour)
- Banana (optional, for serving)
- Ghee (optional, for serving)
Instructions:
Step 1: Preparing the Rice Flour
- In a large bowl, combine the rice flour with a pinch of salt. Gradually add a little water at a time, mixing continuously. You should achieve a crumbly, moist texture—similar to damp sand. The flour should not be too wet, but just enough to hold together when pressed.
Step 2: Layering the Puttu
- Now, take a traditional puttu maker or a cylindrical steaming vessel. Add a spoonful of grated coconut to the bottom, followed by a layer of the prepared rice flour. Repeat this process to create layers of rice flour and coconut, alternating between them. Finish with a layer of coconut at the top.
Step 3: Steaming the Puttu
- Fill the bottom of the puttu maker with water, ensuring the water level is not too high (it should not touch the rice mixture). Place the puttu maker on a steamer and cover with a lid. Steam the mixture for about 10-12 minutes. Once you see steam rising from the holes at the top, your puttu is ready.
Step 4: Serving the Puttu
- Carefully remove the puttu from the steamer. Use a wooden stick or spoon to gently push the steamed puttu out of the cylinder. Serve it hot with a variety of accompaniments.
Serving Suggestions:
Puttu is traditionally served with a wide range of accompaniments:
- Banana: A sweet, ripe banana pairs wonderfully with the mild taste of the puttu.
- Kadala Curry: A spicy, flavorful black chickpea curry is often the perfect side dish.
- Vegetable Stew: A light, coconut-based stew made with vegetables like potatoes, carrots, and beans is another popular side.
- Ghee and Sugar: For those who prefer a simple yet tasty combination, drizzle some melted ghee on the puttu and sprinkle a little sugar.
Variations of Puttu:
- Ragi Puttu: Made with ragi (finger millet) flour instead of rice flour, this variation is a healthier option packed with fiber and nutrients.
- Wheat Puttu: A wholesome variation using whole wheat flour, ideal for those looking to add more fiber to their diet.
- Sweet Puttu: For a sweet treat, you can add jaggery and cardamom powder to the rice flour mixture, offering a delightful dessert-like version of puttu.
Nutritional Benefits:
Puttu is not only delicious but also healthy:
- Low in fat: Puttu is made primarily with rice flour and coconut, which are both low in fat but high in essential nutrients.
- Gluten-Free: If made with rice flour, it is naturally gluten-free, making it suitable for those with gluten sensitivities.
- Rich in fiber: The addition of coconut and rice flour provides a good amount of dietary fiber, aiding in digestion.
Conclusion:
Puttu is more than just a dish; it’s a symbol of Kerala’s culinary heritage. Simple yet incredibly satisfying, this dish brings warmth to the soul and is a beloved breakfast in South India. With its versatility, you can enjoy Puttu in a variety of ways, making it a dish suitable for everyone’s taste. Whether you serve it with banana or curry, Puttu is sure to delight both your taste buds and your guests!
