Authentic Kerala Banana Puttu Recipe – Palm Jaggery & Coconut

Last Updated on 2 months by Neha Deshmukh

Authentic Kerala Banana Puttu Recipe – Palm Jaggery & Coconut

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Kerala Banana Puttu. It’s a breakfast staple back home, and honestly, just the aroma of it cooking transports me right back to my grandmother’s kitchen. This isn’t just a recipe; it’s a little piece of Kerala I want to share with you. It’s a bit different than your usual puttu, with the addition of banana and the beautiful, complex sweetness of palm jaggery. Let’s get started!

Why You’ll Love This Recipe

This Banana Puttu is more than just delicious; it’s a delightful experience. The combination of fluffy rice, sweet banana, and the subtle spice is simply divine. It’s perfect for a weekend breakfast, a cozy afternoon tea, or even a festive treat. Plus, it’s surprisingly easy to make once you get the hang of it!

Ingredients

Here’s what you’ll need to create this Kerala delight:

• 1 cup raw rice
• ?? cup palm jaggery (karipetti)
• ?? teaspoon dry ginger powder
• 3 cardamom pods (crushed)
• 2 tablespoon coconut (chopped)
• 1 small banana (mashed)
• 1 teaspoon ghee
• 4 cups oil (for frying)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Raw Rice Varieties for Puttu: Traditionally, pachari rice is used, but any good quality, non-glutinous raw rice will work. I’ve had success with regular short-grain rice too.
• Understanding Palm Jaggery (Karipetti) & Its Flavor Profile: Palm jaggery, or karipetti as we call it, is key to the authentic flavor. It has a unique, almost smoky sweetness that’s different from regular sugar. If you can’t find it, you can substitute (see FAQs!), but it won’t be quite the same.
• The Role of Ghee in Kerala Cuisine: Ghee isn’t just a cooking fat in Kerala; it’s flavor! It adds a richness and aroma that’s essential to many of our dishes. Don’t skimp on it!
• Cardamom: A Key Spice in South Indian Sweets: Crushing the cardamom pods releases their fragrant oils. A little goes a long way, so don’t overdo it.
• Coconut – Fresh vs. Dried & Preparation: Freshly grated coconut is best, but desiccated coconut works in a pinch. If using desiccated, lightly toast it in the ghee for extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rice: Start by soaking the raw rice in water for about 5 hours. This is crucial for getting that perfect fluffy texture. Once soaked, drain the rice and let it dry briefly – you don’t want it soaking wet.
2. Grind the Rice: Grind the drained rice into a fine flour. A slightly coarse texture is okay, but avoid making it too pasty.
3. Prepare the Jaggery: Dissolve the palm jaggery in ?? cup of water. Gently heat it to help it dissolve, then strain it to remove any impurities. Set this jaggery syrup aside.
4. Mash & Fry: In a separate bowl, mash the banana until smooth. Then, fry the chopped coconut in ghee until it turns a beautiful golden brown.
5. Combine & Rest: Now for the magic! Combine the rice flour, jaggery syrup, mashed banana, dry ginger powder, crushed cardamom, and fried coconut in a large bowl. Mix well to form a pancake-like batter. It should be slightly sticky. Let this batter rest for at least 30 minutes. This allows the flavors to meld together.
6. Fry the Puttu: Heat about 4 cups of oil to 350°F (175°C). Carefully drop about ?? cup of batter into the hot oil. Fry for about 1.5 minutes per side, until golden brown and crispy.
7. Drain & Serve: Remove the puttu from the oil and drain on paper towels. Serve warm with a cup of hot tea or coffee.

Expert Tips

• Achieving the Perfect Puttu Texture: The key is the rice flour. It shouldn’t be too fine or too coarse.
• Troubleshooting Common Puttu Issues: If your puttu is too hard, the rice wasn’t soaked long enough. If it’s too soft, you might have added too much liquid.

Variations

• Vegan Puttu Adaptation: Substitute the ghee with coconut oil for a delicious vegan version.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Adding More Ginger/Cardamom): Feel free to adjust the amount of dry ginger and cardamom to your liking. I sometimes add a pinch of nutmeg for extra warmth.
• Festival Adaptations (Onam/Vishnu Puttu): During Onam, we often make slightly larger, more elaborate puttu. You can also add a pinch of saffron for a festive touch.

Serving Suggestions

Puttu is traditionally served with:

• Kadala Curry (Black Chickpea Curry)
• Vegetable Stew
• Sugar or a drizzle of honey

But honestly, it’s delicious on its own!

Storage Instructions

Puttu is best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for up to a day. Reheat gently in a pan or microwave.

FAQs

• What type of rice is best for making Puttu? Pachari rice is traditional, but any good quality, non-glutinous raw rice works well.
• Can I use sugar instead of palm jaggery? What adjustments should I make? Yes, you can! Use about ¾ cup of sugar for every 1 cup of palm jaggery. You might also want to add a tiny pinch of salt to balance the sweetness.
• How do I know when the oil is at the right temperature for frying? Drop a tiny piece of batter into the oil. If it sizzles and floats to the surface immediately, the oil is ready.
• What is the significance of Puttu in Kerala cuisine? Puttu is a beloved breakfast staple in Kerala, often enjoyed during festivals and special occasions. It’s a symbol of comfort and tradition.
• Can I make the batter ahead of time? If so, how should I store it? Yes, you can! Store the batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before frying.
• Is there a difference between using fresh and desiccated coconut? Yes! Fresh coconut has a more vibrant flavor and texture. However, desiccated coconut is a convenient substitute.

Enjoy making this little piece of Kerala! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!