Puttu

Name: Puttu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 300 g rice flour; 80 g grated coconut; as needed warm water; 1/2 tsp fine sea salt; as needed banana — to serve

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Puttu, a beloved breakfast staple from Kerala, graces the morning tables with its simple yet profound charm. Traditionally, it is a dish that brings warmth to the cool dawns, with its roots deeply embedded in the daily lives of Keralites. Families gather around to break their fast with this comforting, steamed delicacy, where each cook's touch might subtly alter its texture or taste, yet the essence remains unmistakably Puttu.

This dish should feel like soft, crumbly clouds, layered with the sweetness of freshly grated coconut. The gentle saltiness balances the subtle nutty flavor of the rice flour, creating a harmony that is both soothing and satisfying. Often, a ripe banana is paired alongside, offering a natural sweetness that complements the savory notes of the Puttu itself.

Ingredients

300 grice flour
80 ggrated coconut
as neededwarm water
1/2 tspfine sea salt
as neededbanana — to serve

Method

In a large mixing bowl, combine 300 g rice flour and 1/2 tsp fine sea salt. Gradually add warm water, a little at a time, mixing with your fingers until the mixture resembles wet sand. The consistency should be crumbly yet hold together when pressed between your fingers. This ensures the Puttu will steam properly and not become dense.
Prepare a Puttu maker or a cylindrical steamer by filling the base with water and bringing it to a gentle boil. While waiting, layer the Puttu mixture and 80 g grated coconut in the cylindrical tube. Start with a layer of coconut, followed by the rice flour mixture, and repeat until the tube is filled, ending with a layer of coconut. This layering technique allows the steam to penetrate evenly, cooking the Puttu thoroughly.
Attach the tube to the base of the Puttu maker and let it steam over medium heat. Steam until you notice steam escaping from the top of the tube, and the aroma of cooked rice flour fills the air. This usually indicates that the Puttu is cooked through and has a light, fluffy texture.
Carefully remove the tube from the steamer and allow it to cool for a minute or two. Use a wooden dowel or the handle of a spoon to gently push the Puttu out of the tube onto a plate. The Puttu should hold its shape and have a soft, crumbly texture.
Serve the Puttu warm, alongside slices of banana. The sweetness of the banana complements the savory Puttu, creating a balanced and traditional Kerala breakfast experience.