Puttu (പുട്ട് ), is a Kerala breakfast dish of steamed cylinders of ground rice/wheat/Ragi /oats layered with coconut [1] [2] [3]. It is highly popular in the Indian states of Kerala and Tamil Nadu as well as in few areas of Sri Lanka, is served with side dishes such as boiled moong daal with pappad, black channa curry or banana.

Ingredients: –
1.  puttu powder/rice flour  : 1 Cup
2. Grated coconut  :1Cup
3. Water   : 3/4 Cup / as required
4. Salt   : To taste

Method

• In a wide vessel, add  salt and 1/4 cup water; then add the flour and mix it.
• Sprinkle water a little at a time and make a moistened puttu podi , it should looks like bread crumbs.
• Finally add some coconut and mix it with the mixture.
• Rest it for about 15 minutes (for better taste and softness).
• Boil water in a puttu maker/pressure cooker.
• Meantime in the puttu cylinder add some coconut then rice flour mix repeating the same as you like for layers.
• Put the lid and keep the cylinder in the puttu maker ( I used the pressure cooker puttu maker ,keeping the puttu maker in the stem of the pressure cooker)
• Steam until the rice flour is fully cooked (typically 2-3 minutes after you start seeing the steam coming out through the top of the puttu cylinder).
• Remove the cylinder and open the lid, and slowly push the puttu into a plate.

Tips

• Coconut quantity can adjust to your taste, mix some coconut in the flour will make the puttu more taste and soft.
• Water quantity will change ,so adjust the water quantity.
• If the puttu mixture got any lumps, pulse it in the mixer for a second will make the mixture like bread crumps.