Vegan Puttu
Puttu is a traditional South Indian and Sri Lankan breakfast dish of steamed rice flour and coconut. It's often served with sweet or savory accompaniments, making it a versatile and satisfying meal. This recipe provides a simple, vegan version.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 575 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 cuprice flour
- 1 cupgrated coconut
- 0.5 tspsalt
- 0.5 cupwater
Equipment
pot · puttu maker · steamer · fine-mesh sieve · large bowl
The method
Step by step
- 1
Combine the rice flour and salt in a large bowl.
About 1 min
- 2
Gradually add water, a tablespoon at a time, to the flour mixture. Mix with your fingertips, rubbing the flour to form a crumbly, coarse texture that resembles wet sand.
About 5 min
Cook’s note: The consistency is crucial; the mixture should hold its shape when pressed but easily crumble apart. Avoid adding too much water, which will make the puttu dense.
- 3
Pass the moistened rice flour through a fine-mesh sieve or a puttu maker screen to break up any lumps and ensure an even, fluffy texture.
About 5 min
Cook’s note: This step is important for achieving the characteristic light and airy texture of puttu.
- 4
Prepare your puttu maker or steamer. If using a traditional puttu maker, place the perforated disc at the bottom.
About 1 min
Cook’s note: You can also use an idli steamer or even a regular steamer with a small bowl inside, ensuring steam can circulate.
- 5
Layer the puttu maker with a spoonful of grated coconut, followed by a layer of the rice flour mixture. Repeat the layers, ending with a layer of grated coconut on top.
About 2 min
Cook’s note: Do not press down the layers; keep them loose to allow steam to penetrate evenly.
- 6
Place the puttu maker over a pot of boiling water, ensuring the water does not touch the bottom of the puttu cylinder.
About 1 min
- 7
Steam for 8-10 minutes, or until steam emerges continuously from the top of the puttu maker and the puttu is firm when gently pressed.
About 10 min
Cook’s note: The aroma of cooked rice flour and coconut is a good indicator that it's ready.
- 8
Carefully remove the puttu from the steamer using the provided stick or by gently inverting it onto a plate.
About 1 min
Cook’s note: Be careful as it will be very hot.
- 9
Serve immediately with your choice of accompaniments, such as banana, palm sugar, or chana masala.
Per serving
Nutrition
- Calories
- 575.3kcal
- Protein
- 8.4g
- Carbs
- 100.8g
- Fat
- 14.9g
- Fibre
- 6.4g
- Sugar
- 2.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover puttu in an airtight container in the refrigerator.
Reheat gently in a steamer or microwave until warmed through.
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