Kerala Coconut Puttu
Steamed rice flour cylinders layered with coconut. Rehydrated desiccated coconut provides the exact texture needed between the rice layers.
Ingredients
- 2 cups puttu flour (roasted rice flour)
- 1 cup Maharani Coconut Powder
- 1/2 cup warm water (for rehydration)
- Water (as needed for the flour)
- 1/2 tsp salt
Need help preparing coconut?
Use our interactive rehydration calculator to find the exact powder-to-water ratios.
Open Rehydration CalculatorPreparation Steps
01
Prepare the coconut: Rehydrate 1 cup of Maharani Coconut Powder with 1/2 cup warm water. Fluff it with a fork after 10 minutes.
02
Prepare flour: Mix salt into the puttu flour. Gradually sprinkle water and mix with your fingers until the flour reaches a crumbly texture (it should hold its shape when pressed but crumble easily).
03
Layer: In a puttu maker (kutty), add a small layer (about 2 tbsp) of the rehydrated coconut, followed by a handful of the moistened rice flour. Repeat until full, ending with a layer of coconut.
04
Steam: Steam the puttu maker over boiling water for 5-7 minutes until steam escapes from the top.
05
Finish and serve: Push the puttu out using a skewer and serve hot with kadala curry or ripe bananas.