What Is Puttu? Types, Ingredients, Benefits and Nutritional Information

Some breakfasts win you over with their simplicity. One of them is Puttu from Kerala. What is Puttu? Why is it so popular as a breakfast item in Kerala? 

Puttu is a traditional preparation made by steaming, usually in cylindrical shapes and served with black chickpea curry and banana or other accompaniments. Its mild flavour makes it very versatile, and the way it is cooked provides a welcome change to fried breakfasts. 

Let’s look into its ingredients, varieties, and nutritional value.

What Is Puttu in South Indian Cuisine?

In South Indian cuisine, Puttu us a traditional Kerala breakfast dish which is made by steaming layers of moistened rice flour and freshly grated coconut. 

The name is derived from a Malayalam word meaning ‘portioned’. The puttu kutti, a traditional steaming pan, gives it its characteristic cylindrical shape.

Puttu does not need any kind of fermented batter, unlike dosa or idli. The flour is just dampened and layered with coconut and steamed till cooked. 

The result is soft and slightly crumbly, with a delicate coconut flavour. 

Puttu is strongly associated with Kerala, but is also found in other regional food traditions, reflecting the diversity of South Indian cuisine.

What Ingredients Are Used to Make Puttu?

Traditional Kerala puttu is made with just 4 basic ingredients. 

• Rice flour: Usually roasted rice flour, which constitutes the main body of the dish. 
• Grated coconut: Adds moisture, flavour, and richness to the layers of flour. 
• Water: Helps the flour achieve its characteristic crumbly texture.
• Salt: Enhances natural flavours. 

Some households also add cumin seeds for a faint fragrance. 

Texture of the flour matters. Too much water will make the mixture gummy. Use too little, and the puttu may dry out when done. 

The flour should ideally be like damp breadcrumbs and hold together for a moment when squeezed.

Different Types of Puttu Worth Trying

Puttu isn’t limited to rice flour. Different grains and ingredients create interesting variations.

1. Rice Puttu

This is the classic version, prepared using rice flour and coconut.

Its mild flavour pairs particularly well with spicy curries, making it a familiar breakfast across Kerala.

2. Ragi Puttu

Ragi, or finger millet, gives puttu a darker colour and earthy flavour.

It also provides minerals such as calcium and can contribute fibre, depending on the flour used.

3. Wheat Puttu

Wheat puttu has a slightly nutty taste and a heartier texture.

It offers an alternative to rice-based preparations, although it contains gluten.

4. Rava Puttu

Made using semolina, rava puttu has a noticeably grainier texture.

Its mild flavour works with both savoury and sweet accompaniments.

5. Corn Puttu

Corn-based puttu brings a slightly sweeter flavour and a different texture.

It can be a gluten-free alternative when prepared using uncontaminated corn flour and suitable ingredients.

6. Tapioca and Chembu Puttu

Some regional variations use starchy roots such as tapioca or taro, known as chembu.

These preparations highlight how local ingredients influence traditional Kerala cooking.

7. Banana Puttu

Banana puttu introduces a naturally sweet element by combining banana with the flour and coconut layers.

It makes an interesting breakfast variation for anyone who prefers sweeter flavours.

How to Make Puttu at Home

It’s not complicated at all to make puttu the traditional way: 

• Prepare the flour: If the flour is not roasted, toast it lightly and let it cool.
• Add moisture: Sprinkle water in gradually as you mix the flour with your fingers.
• Texture should be moist and crumbly, but not sticky.
• Layer ingredients: Put grated coconut in the puttu maker, then add moistened flour. Repeat the layers.
• Steam: Cook for about 8-12 minutes until the puttu is cooked through.
• Serve immediately: Remove carefully from the mould and enjoy warm. 

Do not pack the flour too tightly into the cylinder. If you leave it loosely packed, steam can penetrate and cook all the layers evenly.

What Is the Nutritional Value of Puttu?

Puttu’s nutritional composition depends on the flour, coconut quantity, and serving size.

For reference, one homemade rice-puttu serving has been estimated to contain:

*Values vary by recipe and portion.

Rice supplies most of the carbohydrates, while coconut contributes much of the fat. Because puttu is steamed rather than fried, it generally requires little or no cooking oil.

However, plain rice puttu provides relatively modest protein. Pairing it with legumes can make the meal more nutritionally balanced.

Health Benefits of Eating Puttu

Puttu can fit comfortably into a balanced diet when you choose suitable ingredients and accompaniments.

Provides Energy for the Day

Rice-based puttu contains carbohydrates, which supply energy for everyday activities.

This makes it a satisfying breakfast, particularly when combined with protein-rich foods.

Requires Little Added Oil

Steaming cooks the flour without deep-frying.

Although coconut naturally contains fat, the preparation doesn’t usually require additional cooking oil.

Offers Different Grain Options

Choosing ragi or other whole-grain variations can introduce additional fibre and micronutrients.

The nutritional difference depends on the ingredients and how finely the grains are processed.

Can Support a More Balanced Meal

Puttu becomes more substantial when served with chickpeas, vegetables or other nutritious accompaniments.

The combination provides a broader range of nutrients than plain puttu alone.

Why Is Puttu Served With Kadala Curry?

If you’ve explored traditional Kerala breakfasts, you’ve probably encountered the combination of puttu and Kadala Curry.

Kadala curry is a flavourful preparation made using black chickpeas, spices and, in many recipes, coconut.

The pairing works beautifully because puttu has a mild taste, while the curry brings richness and spice.

There’s also a nutritional advantage. Chickpeas contribute plant protein and fibre, complementing the carbohydrate-rich puttu.

Other traditional accompaniments include ripe banana, papadam and, in some households, egg curry.

Is Puttu Suitable for Everyone?

Puttu can be part of a varied diet, but portion size and ingredient choices matter.

White-rice puttu is relatively carbohydrate-rich. People managing blood sugar may benefit from controlling portions and pairing it with protein-rich chickpeas and vegetables.

Coconut also adds calories, so its quantity is worth considering.

If you avoid gluten, choose rice, ragi or other naturally gluten-free versions and check packaged ingredients for cross-contamination.

A Simple Breakfast With Kerala Roots

Now that you know what is Puttu, it’s easy to see why this steamed preparation remains a beloved part of Kerala’s food traditions. Its simple ingredients, regional variations and versatile accompaniments make it a satisfying breakfast option.

At Sagar Ratna, we celebrate the diversity of South Indian food and the traditions behind it. Whether you’re exploring regional recipes or planning a visit to a South Indian restaurant, there’s always something interesting to discover in South Indian cooking.