How to make Kerala Puttu / Rice Puttu Recipe with step by step pics and a short YouTube video. If you like my video, please don’t forget to SUBSCRIBE to my channel. Puttu is a breakfast dish originating from the Indian state of Kerala, also famous in Tamilnadu, parts of Karnataka and Srilanka. Puttu means ‘portioned’ in Malayalam. If you have the puttu flour in hand, then your breakfast gets ready within 10 minutes, but it’s a slightly heavy one, which keeps your tummy full till noon. I used puttu maker, which is specially used for steaming the puttu, so you get beautiful log-shaped puttu. If you don’t have this puttu maker in hand, then don’t worry, as you can steam the puttu in an idli pot too. Mostly, I pair this Arisi Maavu Puttu with Kadala Curry, but it tastes good with sugar, palm sugar, jaggery and few pieces of banana also.
Check my other Kerala Style Recipes like
Kerala Style Rice Puttu
Rice Puttu Recipe | Arisi Maavu Puttu | How to make Kerala Puttu
Equipment
- Puttu Maker
- Stove Top
Ingredients
- 1 Cup Puttu Flour / புட்டு மாவு
- 1/3 Cup Water / தண்ணீர்
- 1/3 tsp Salt / உப்பு
- 1/2 Cup Grated coconut / துருவிய தேங்காய்
Instructions
- First, measure and keep all the ingredients ready. To a wide plate or bowl, add the puttu flour and salt.
- Now add water at regular intervals (never pour all the water at oncand mix it. The flour should be moist only not watery or like a paste. Crumble the flour gently and ensure there are no small lumps too, else PULSE the flour once in a dry mixer, don't grind it.
- Take little flour between your fist and shape it, if the flour holds the shape, the consistency of the flour is right. After that when you break the flour it should also crumble easily.Puttu Maker: There are 2 parts, the bottom part is used for heating and the top log-shaped one is used for steaming the puttu.(If you don't have the puttu maker, you can crumble the puttu flour and steam it in the idli plate). Pour 3 cups of water in the bottom part.
- Now take the log-shaped part, first fill it with 2 tbsp of grated coconut and then with 3 tbsp of puttu flour alternatively. Do the same till you reach the end, note that both the starting and ending part should be filled with grated coconut only.
- First heat the bottom part filled with water. Once the water starts to roll boil, connect the top log-shaped vessel to the bottom part. Cook in low flame, for 5 minutes or till the steam comes out from the holes from the top vessel. Switch off the flame and give a resting time of 5 minutes. Then gently push out the puttu with the skewer provided along with the puttu maker.
- Serve this Arisi Maavu Puttu with Coconut Chutney.
Video
Notes
- I used readymade puttu flour, there are many brands in the market like Eastern, Nirapara, Double Horse etc.
- For making puttu flour in home: Soak raw rice in water for 2 to 3 hours, drain the water and spread the rice in a cloth for 30 minutes. Then grind it, when the rice is slightly wet. Furthermore, sieve it once and dry roast till the moisture is absorbed completely. Cool down, store it in a clean container, it stays good for 1 month.
- Water quantity varies on each and every brand puttu flour, so adjust accordingly.
- Always add water little by little to the flour, never pour all the water at a time,it should be moist only not like a paste.
- Ensure the puttu flour is without any tiny lumps too, before steaming. To quicken the process, PULSE the flour once in a mixer, not grind.
- The puttu flour should hold the shape and also break easily when you crumble it, that is the perfect consistency of the flour.
- If you don't have puttu maker, crumble the puttu flour, spread it in a idli plate and steam it for this Rice Puttu Recipe.
- Use fresh coconut only for a tasty Arisi Maavu Puttu, dessicatted or frozen coconut wont taste good.
How to make kerala puttu
Method for Rice Puttu Recipe
1. First, measure and keep all the ingredients ready. To a wide plate or bowl, add the puttu flour and salt.
2. Now add water at regular intervals (never pour all the water at once) and mix it. The flour should be moist only not watery or like a paste. Crumble the flour gently and ensure there are no small lumps too, else PULSE the flour once in a dry mixer, don’t grind it.
3. Take little flour between your fist and shape it, if the flour holds the shape, the consistency of the flour is right. After that when you break the flour it should also crumble easily.
Puttu Maker: There are 2 parts, the bottom part is used for heating and the top log-shaped one is used for steaming the puttu.(If you don’t have the puttu maker, you can crumble the puttu flour and steam it in the idli plate). Pour 3 cups of water in the bottom part.
4. Now take the log-shaped part, first fill it with 2 tbsp of grated coconut and then with 3 tbsp of puttu flour alternatively. Do the same till you reach the end, note that both the starting and ending part should be filled with grated coconut only.
5. First heat the bottom part filled with water. Once the water starts to roll boil, connect the top log-shaped vessel to the bottom part. Cook in low flame, for 5 minutes or till the steam comes out from the holes from the top vessel. Switch off the flame and give a resting time of 5 minutes. Then gently push out the puttu with the skewer provided along with the puttu maker.
Serve this Arisi Maavu Puttu with Coconut Chutney.
Arisi Maavu Puttu Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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