Puttu

Puttu is one of Kerala's most beloved breakfast foods — cylindrical towers of steamed coarsely ground rice layered with fresh grated coconut. The dish is traditionally steamed in a hollow bamboo tube called a puttu kutti, though metal steamers are used today. Served with kadala curry (black chickpea curry) or simply with ripe banana and sugar, puttu captures the coastal, coconut-rich soul of Kerala cuisine.

Serves: 4

Ingredients

• 300g (2 cups) puttu podi (coarse rice flour, or use Kerala rice flour)
• 100g (1 cup) freshly grated coconut (or desiccated coconut moistened with water)
• 180ml (¾ cup) water, plus more as needed
• ½ tsp salt
• Pinch of salt for coconut layers

To serve:

• Kadala curry or ripe banana
• Papadums (optional)

Instructions

1. In a wide bowl, mix the rice flour and salt together. Sprinkle water gradually over the flour, rubbing with your fingertips until the mixture resembles wet sand — it should hold its shape when pressed but crumble when poked. This takes about 3-4 minutes of work. Do not make it into a dough; it must stay loose and crumbly.
2. Fill a steamer or pressure cooker with water and bring to a rolling boil over high heat.
3. Fill the puttu mould (or a small colander lined with muslin): alternate layers of grated coconut (about 2 tbsp per layer) and the seasoned rice flour (about 4 tbsp per layer), starting and ending with coconut. Pack gently — do not compress hard.
4. Place the mould over the steamer and steam for 8-10 minutes until steam escapes freely from the top of the cylinder.
5. Gently push the cooked puttu out onto a plate using the plunger or a spoon. It should emerge as a firm but tender cylinder with visible coconut layers.
6. Repeat with remaining flour and coconut.
7. Serve immediately, while hot, with kadala curry or alongside a ripe yellow banana.

Cook's Notes: The moisture level is critical — too dry and the puttu will be powdery; too wet and it won't steam properly. Freshly grated coconut gives a sweeter, more aromatic result than desiccated. Leftover puttu can be crumbled into warm milk for a simple dessert.