How to make Puttu

Why cooks start here

Puttu is cooked the way Kerala mornings cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

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.