Wheat Puttu Recipe – Kerala Style Steamed Breakfast with Coconut

Last Updated on 4 months by Neha Deshmukh

Wheat Puttu Recipe – Kerala Style Steamed Breakfast with Coconut

Hey everyone! If you’re looking for a comforting, flavorful breakfast that’s a little different, you have to try Wheat Puttu. It’s a classic Kerala breakfast, and honestly, once you get the hang of it, it’s surprisingly easy to make. I remember the first time I tried puttu – I was visiting my aunt in Kerala, and the aroma of the steaming coconut and flour was just heavenly! Let’s get into it, shall we?

Why You’ll Love This Recipe

This Wheat Puttu recipe is more than just a breakfast; it’s an experience. It’s fluffy, subtly sweet from the coconut, and incredibly satisfying. Plus, it’s a fantastic way to enjoy a traditional South Indian breakfast without needing a ton of complicated ingredients. It’s also a great way to introduce your family to the wonderful world of Kerala cuisine!

Ingredients

Here’s what you’ll need to make this delicious Wheat Puttu:

• 2 cup wheat puttu flour
• ¾ cup grated coconut
• ½ tsp salt
• Water, as needed

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Wheat Puttu Flour: This is the star of the show! You can usually find it at Indian grocery stores. It’s a coarse flour specifically made for puttu.
• Freshly Grated Coconut: Seriously, use fresh if you can. It adds so much flavor and moisture. The texture is key – you want it nicely grated, not too fine, and not too coarse. Frozen coconut can work in a pinch (more on that in the FAQs!), but fresh is best.
• Regional Variations in Flour Types: While we’re using wheat puttu flour here, traditionally, rice puttu flour is also very popular. You can experiment with a mix of both for a slightly different flavour profile! Some people even add a little bit of chickpea flour for extra protein.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, in a nice big bowl, mix the wheat puttu flour and salt thoroughly.
2. Now, gradually add water while stirring. You want to moisten the flour, but not make it a paste. Aim for a crumbly, slightly damp texture – no lumps allowed!
3. Grab your puttu kutti (the steamer – we’ll talk about that later too!). Layer the bottom with about a 1-inch thick layer of grated coconut.
4. Add half of the flour mixture on top of the coconut. Then, add another layer of coconut.
5. Top with the remaining flour and finish with a final layer of coconut. This layering is what gives puttu its beautiful texture!
6. Steam for about 10 minutes, or until it’s cooked through. You’ll know it’s ready when it’s fluffy and holds its shape.

Expert Tips

A few little things that’ll take your puttu game to the next level:

• Don’t overwater the flour! It should be moist, but not soggy.
• Pack the puttu kutti layers firmly, but not too tightly. You want the steam to circulate.
• If you’re worried about sticking, lightly grease the puttu kutti with a little coconut oil before layering.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your accompaniments are vegan-friendly.
• Gluten-Free Considerations: If you need a gluten-free version, use a gluten-free puttu flour blend. There are some great options available now.
• Spice Level: My friend’s grandmother always adds a pinch of cardamom or cumin to the flour mixture for a warm, aromatic flavour. Feel free to experiment!
• Festival Adaptations: Puttu is often enjoyed during Onam and Vishnu festivals in Kerala. It’s considered a very auspicious breakfast.

Serving Suggestions

Puttu is amazing on its own, but it’s even better with some delicious accompaniments!

• Traditional Accompaniments: Kadala curry (black chickpea curry) is the classic pairing. Ripe bananas and green gram curry are also super popular.
• Modern Twists: I sometimes like to serve puttu with a simple vegetable stew or even a dollop of coconut chutney.

Storage Instructions

Puttu is best enjoyed fresh, but if you have leftovers…

• Store leftover puttu in an airtight container in the refrigerator for up to 2 days.
• Reheat by steaming it again for a few minutes, or microwave it with a splash of water. It won’t be quite as fluffy, but still tasty!

FAQs

Got questions? I’ve got answers!

• What is Puttu flour and where can I find it? Puttu flour is a coarsely ground flour made from rice or wheat, specifically for making puttu. You can find it at most Indian grocery stores, or online.
• Can I use frozen grated coconut? Yes, you can! Just thaw it completely and squeeze out any excess water before using. Fresh is always better, but frozen works in a pinch.
• How do I know if the Puttu is cooked properly? The puttu should be fluffy and hold its shape. If it’s still a bit sticky, steam it for a few more minutes.
• What is a Puttu Kutti and are there alternatives? A puttu kutti is a traditional steamer specifically designed for making puttu. If you don’t have one, you can use a regular steamer with a perforated base, but it might not give you the same results.
• Can I make Puttu ahead of time? While you can assemble the puttu kutti ahead of time, it’s best to steam it right before serving for the best texture.

Enjoy your homemade Wheat Puttu! I hope this recipe brings a little bit of Kerala sunshine into your kitchen. Let me know how it turns out in the comments below!