Authentic Kerala Puttu Recipe – Matta & Pachari Rice Delight

Last Updated on 3 months by Neha Deshmukh

Authentic Kerala Puttu Recipe – Matta & Pachari Rice Delight

Introduction

Oh, Puttu! Just the smell of it steaming brings back so many childhood memories of weekend breakfasts at my grandmother’s house in Kerala. It’s a simple dish, really, but the combination of textures and flavors is just perfect. Soft, fluffy steamed rice cylinders paired with a sweet or savory side… honestly, what’s not to love? I’m so excited to share my family’s recipe with you – it’s a little bit of Kerala sunshine on a plate!

Why You’ll Love This Recipe

This isn’t just any puttu recipe; it’s the real deal. We’re using a blend of matta rice and pachari rice, which gives it a wonderfully unique texture and flavor. It’s surprisingly easy to make, even if you’ve never tried it before. Plus, it’s incredibly versatile – you can enjoy it for breakfast, lunch, or even a light dinner.

Ingredients

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

• 1 ½ cups matta rice (approximately 240g)
• ½ cup pachari rice (dosa/idli rice – approximately 80g)
• Salt to taste (about ½ tsp)
• 6-8 shallots, finely chopped (optional)
• Grated coconut, as needed (about 1-1.5 cups)

Ingredient Notes

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

Matta Rice: The Heart of Puttu

Matta rice, also known as Kerala red rice, is what gives puttu its characteristic earthy flavor and slightly chewy texture. It’s a short-grain rice, and you can usually find it at Indian grocery stores.

Pachari Rice (Dosa/Idli Rice): Adding the Perfect Texture

Pachari rice, the same rice used for making dosa and idli, adds a lovely lightness and fluffiness to the puttu. Don’t skip this – the combination is key!

The Importance of Freshly Grated Coconut

Seriously, use fresh coconut if you can! It adds a sweetness and aroma that store-bought coconut just can’t match. If you absolutely must use store-bought, look for unsweetened desiccated coconut and rehydrate it slightly with a little warm water.

Shallots: A Regional Flavor Enhancement

Shallots are a common addition in some parts of Kerala, adding a subtle oniony flavor. They’re totally optional, though – feel free to leave them out if you prefer a more traditional, purist puttu.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash both the matta rice and pachari rice together thoroughly. Then, soak them in plenty of water overnight. This is crucial for getting the right texture.
2. The next morning, drain the rice in a sieve and let it dry for about 30-60 minutes. You want it to be mostly dry, but still retain a little moisture.
3. Now, it’s time to grind the rice! Add the rice to a grinder or blender with a pinch of salt and grind it into a coarse powder. Don’t make it too fine – we want some texture.
4. If you’re using shallots, mix the chopped shallots into the rice flour.
5. Get your puttu steamer ready. Layer the rice flour and grated coconut alternately in the puttu maker. Start and end with a layer of rice flour. Don’t pack it down too tightly – you want the steam to circulate.
6. Steam on high heat until you see vapor emerging from the steamer. Then, reduce the heat to low and steam for another 10-12 minutes.
7. Finally, gently push the steamed puttu out onto a plate. Serve warm with your favorite side dishes!

Expert Tips

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

Achieving the Perfect Puttu Texture

The key is the rice-to-water ratio during soaking and the coarseness of the grind. Don’t over-grind the rice!

Steaming Time & Heat Control

Keep a close eye on the steamer. If the heat is too high, the puttu might burn. Too low, and it won’t cook through.

Choosing the Right Puttu Maker

There are different types of puttu makers available. The traditional ones are made of bamboo or metal. Choose one that suits your preference and stovetop.

Variations

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

Vegan Puttu

This recipe is naturally vegan! Just ensure your side dishes are also vegan-friendly.

Gluten-Free Puttu

Puttu is naturally gluten-free, making it a great option for those with gluten sensitivities.

Spice Level Adjustment (Adding Green Chilies)

My friend’s family loves to add finely chopped green chilies to the rice flour for a spicy kick. Feel free to experiment!

Festival Adaptations (Onam & Vishu)

Puttu is a staple during Onam and Vishu celebrations in Kerala. It’s often served with special side dishes during these festivals.

Serving Suggestions

Puttu is delicious with so many things! Here are a few of my favorites:

• Kadala Curry (Black Chickpea Curry)
• Vegetable Stew
• Sugar (a classic!)
• Banana and a drizzle of coconut oil
• Egg Curry

Storage Instructions

Puttu is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving. It won’t be quite as fluffy, but still tasty!

FAQs

Got questions? I’ve got answers!

What is the difference between Matta rice and Pachari rice, and why use both?

Matta rice is a red rice with an earthy flavor and slightly chewy texture. Pachari rice is a white rice that adds lightness and fluffiness. Using both creates the perfect balance!

Can I use store-bought coconut powder instead of fresh coconut?

You can, but fresh coconut is so much better. If you must use store-bought, rehydrate it with a little warm water.

How do I know when the puttu is perfectly steamed?

You’ll see vapor coming from the steamer, and the puttu will sound hollow when you tap on the steamer.

What are some traditional side dishes to serve with puttu?

Kadala curry and vegetable stew are the most traditional. But honestly, anything goes!

Can I make the rice flour ahead of time? If so, how should I store it?

Yes, you can! Grind the rice and spread it out on a tray to dry completely. Then, store it in an airtight container at room temperature for up to a week.