Puttu

Steamed Rice with Coconut

VegetarianOrigin KeralaPrep 30 minutesCook 10 minutes

Puttu is a traditional South Indian steamed staple layered with rice flour and fresh coconut. It has a light, crumbly texture with a gentle sweetness and nutty richness throughout.

Ingredients

Rice flour · Chawal ka atta

300 g

flour

Coconut · Nariyalgrated

400 g1 coconut

fruit

Salt · Namak

to taste

salt

Method

In a broad mixing bowl, combine 300 g rice flour with salt to taste. Mix in a handful of the 400 g grated coconut and gradually incorporate enough water to form a smooth mixture.
Layer the base of a puttu mould (puttukutti) with a 2.5 cm (1 inch) layer of grated coconut, followed by a 5 cm (2 inch) layer of the prepared rice flour mixture. Alternate these layers until the cylinder is full.
Fit the filled mould onto its water vessel over warm water. Turn the heat to high and steam for 10 minutes until cooked through.
If steaming without a puttu maker, shape the mixture into round portions, arrange them on a plate in a regular steamer, and steam for 10 minutes.

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Rice flour

Cornflour
Use about 60–70% of the weight for thickening; for coatings use the same weight but the crust is denser.
Plain flour
Use the same weight for coatings; contains gluten, browns faster and is less crisp.
Fine semolina
Use the same weight for crisp coatings; coarser texture and needs a short rest.

Coconut

Fresh coconut
Use equal weight freshly grated or diced. Delivers the identical sweet, milky taste and juicy texture.
Desiccated coconut
Use 60% of the weight and soak in hot water or milk for 15 minutes before using. The finished dish will be slightly sweeter and less fibrous.
Dried coconut
Finely grate and use 50% of the weight, soaked in hot water for 20 minutes. Yields a firmer chew and a denser, oilier coconut aroma.

Similar dishes

Arisi Pulao

Steamed Rice & Coconut Snacks

Arisi Pulao tastes noticeably sweeter and less intensely rich with coconut than this dish.

Same: Arisi Pulao is also a steamed dish made by layering rice flour with fresh grated coconut and salt.
Different: Arisi Pulao adds granulated sugar and uses a much smaller amount of coconut than this dish.

Palakkayalu

Coconut Biscuits (Crackers)

Palakkayalu is spicy, crunchy, and rich from frying, whereas this dish is mild, crumbly, and gently sweet.

Same: Palakkayalu shares the same base of rice flour and fresh coconut seasoned with salt.
Different: Unlike this steamed dish, Palakkayalu incorporates sesame seeds, chilli powder, and butter, and is deep-fried in ghee.

Mangalorean Neer Dosai

Soft Savoury Rice Pancakes

Mangalorean Neer Dosai is mild and tender with crisp lacy edges, while this dish is light and crumbly with gentle sweetness and nutty coconut richness.

Same: Mangalorean Neer Dosai and this dish both use rice flour as the main ingredient and salt, with no souring agent.
Different: Mangalorean Neer Dosai uses 120 g rice flour, 398 g water, and vegetable oil in a thin batter cooked on a pan, while this dish uses 300 g rice flour and 400 g coconut and is steamed in layers.

Appam

Rice Pancakes with Coconut Milk

Appam is slightly tangy and sweet with a warm aroma of cumin, rather than mild, nutty, and purely savoury like this dish.

Same: Appam is also a South Indian staple built around rice and coconut.
Different: Appam is pan-cooked in vegetable oil from a fermented batter with coconut milk, sugar, and ground cumin, whereas this dish layers rice flour with grated coconut to be steamed without cooking fat.