How To Make Kerala Special Puttu Recipe At Home?

If there’s one dish that perfectly captures the comfort and tradition of Kerala’s breakfast culture, it’s Puttu. Steaming hot, soft cylinders of rice flour layered with coconut — simple, wholesome, and deeply satisfying.

At Indyte, I often remind my clients that eating healthy doesn’t have to mean giving up cultural foods. You just need to prepare them the right way — and Puttu is a perfect example of that. It’s light on the stomach, naturally gluten-free, and can be made with healthier flours for added nutrition.

So, if you’ve been craving that authentic Kerala-style Puttu, here’s your step-by-step guide to making it right in your kitchen — no fancy tools, no long prep time, just homemade goodness that nourishes your body and keeps you connected to your roots.

Why Puttu Deserves a Spot in Your Healthy Diet

Traditional Puttu is made with coarsely ground rice flour and grated coconut — both naturally wholesome ingredients. But beyond nostalgia, there’s solid nutritional science here.

It is known that traditional South Indian steamed foods like Puttu retain more nutrients due to minimal oil use and gentle steaming methods. Steamed foods are easier to digest, preserve antioxidants, and maintain their glycemic balance — something particularly helpful for people managing diabetes or metabolic issues.

And if you’re following our Diabetes Diet Program, Puttu can easily fit in — when made with red rice, ragi, or millet flour instead of refined white rice. These whole-grain versions release energy slowly, keeping your blood sugar steady and your hunger in check for longer hours.

Ingredients You’ll Need

(Serves 2 people)

• 1 cup red rice flour (or ragi/millet flour for variation)
• ½ cup freshly grated coconut
• Warm water (as needed)
• A pinch of salt
  
  

Optional:

• Flaxseeds or sesame seeds for extra fibre
• Banana or kadala curry (black chickpea curry) for serving

Step-by-Step: Making Kerala Puttu at Home

1. Roast the flour (optional but recommended):
   Dry roast your rice or millet flour for 3–4 minutes on medium flame until it turns aromatic. This prevents clumping and gives Puttu a better texture.
2. Moisten the flour:
   In a mixing bowl, add a pinch of salt. Slowly sprinkle warm water, one spoon at a time, and mix the flour with your fingers until it feels crumbly — not sticky or dough-like. When you press some flour between your fingers, it should hold shape but easily crumble.
3. Layer with coconut:
   In a Puttu kutti (steamer), start with a spoon of grated coconut at the base, add a layer of moistened flour, repeat the layers, and finish with coconut on top.
4. Steam and serve:
   Steam for 5–7 minutes or until you see steam escaping through the top holes. Gently push out the Puttu using a skewer. Serve hot with banana, jaggery, or kadala curry.

Tip: No Puttu kutti? No problem. You can use a simple idli steamer or even a small bowl inside a pressure cooker. Just line it with grated coconut, layer the flour, and steam uncovered (without the weight) for 5–6 minutes.

Make It Healthier — Indyte Way

At Indyte, I always tell my clients to tweak recipes to suit their health needs without compromising on taste.

Here’s how you can give your Puttu a nutritious twist:

• Replace white rice flour with ragi, bajra, or red rice flour for more fibre and iron.
• Add chia or flaxseeds for omega-3s and digestion support.
• Use grated carrot or beetroot along with coconut to add natural sweetness and colour.
  
  

If you’re someone who enjoys traditional recipes but often eats out, you’ll love reading our blog on Benefits of Eating at Home vs Eating Out. It’s all about rediscovering the joy of homemade food — where health meets comfort.

With Indyte you can reconnect with wholesome Indian meals and manage your health goals better. Explore our Weight Loss Diet Program or browse our Fitness category for more ideas to stay inspired with home-made cooking. 

Something I Always Tell My Readers 

Even the simplest recipes like Puttu can nourish you deeply if you use the right ingredients, cook mindfully, and eat slowly.

And remember — homemade food, even when traditional, can be easily adapted to modern nutrition needs. If you’re struggling with managing your blood sugar or meal balance, talk to me — we’ll build a health plan that works for you, not against your lifestyle.

Common Questions from Our Readers

Q1. Can I make Puttu without a steamer?
Yes! Use an idli cooker or a bowl in a pressure cooker — works perfectly fine.

Q2. Is Puttu good for weight loss?
Absolutely. When made with red rice or millet flour, it’s low in fat, high in fibre, and keeps you full for longer.

Q3. Can diabetics eat Puttu?
Yes, but with moderation and whole-grain flours. Pair it with protein like chickpeas or paneer.

Q4. What’s the best time to eat Puttu?

 Breakfast or brunch is ideal — your metabolism is active and can handle complex carbs better.

Q5. Can I store Puttu?
Eat it fresh for best taste. You can refrigerate and steam again, but texture slightly changes.

Q6. What are the best side dishes?
Kadala curry, banana, vegetable stew, or even a light paneer masala go beautifully with Puttu.

Q7. Can I add vegetables in Puttu?
Yes! Finely grated carrot or spinach adds colour, nutrients, and flavour.

Q8. Is steaming better than frying?
Absolutely — steaming retains nutrients, lowers fat, and keeps digestion smooth.

Final Takeaway

Puttu is proof that traditional Indian foods can be deeply nourishing when made the right way. It’s quick, healthy, and naturally balanced — exactly how our ancestors intended food to be.