Puttu- Steamed Rice And Coconut Cakes

Puttu (steamed rice cake) is an iconic breakfast dish from God’s Own Country and is a staple in every Kerala household.


  • 2 cups Rice flour
  • 1 cup grated Coconut
  • 1/2 tbsp Ghee, melted
  • Water as required (approx 2/3 cup)
  • Salt to taste.


  1. In a large bowl, place the rice powder. Add salt to taste to 2/3 cup of water and slowly add about 2 tbsp at a time to the bowl and mix well. Do not add all the water at once. It should result in a mixture that is the consistency of breadcrumbs and it should not form a dough. Add the melted ghee and mix.
  2. Leave aside this prepared rice mixture for 1-2 hours at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 to 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.
  3. Add 2 cups water to the bottom vessel of the puttu maker and allow simmering till hot. Wet the puttu mould and lightly grease it. Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsp of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsp of the puttu powder from a height followed by another layer of 2 tbsp of grated coconut. Again layer with 6 tbsp of puttu powder and finish off with 2 tbps of grated coconut on the top. Place the lid over the puttu mould and place the mould over the water vessel.
  4. Steam on high medium flame for 5-6 min and 4 min on low flame. Turn off heat and wait for 2-3 min before removing the puttu from the mould with the help of a wooden ladle or skewer. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides out onto the plate. Serve warm with kadala curry or banana and pappadam.


  • Normally 1/2 cup to 2/3 rd cup of water is sufficient to wet 2 cups of rice powder.
  • The right consistency of puttu powder is achieved when you can take the prepared flour in your fist and close it to form shape.

Recipe Courtesy: Chef Suprabhat Roy, Executive Chef, Eros Hotel, New Delhi.