Chakka Puttu

Name: Chakka Puttu
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 2 cups (240 g) puttu podi (roasted rice flour); 1/2 cup (50 g) freshly grated coconut; 1 cup (150 g) ripe jackfruit flesh, seeds removed, roughly chopped into 1 cm pieces; 1/4 tsp (1.5 g) salt; 5 tbsp (75 ml) water approximately; 1 tsp (5 ml) ghee (optional); Use fully ripe jackfruit (skin yellow, maximum aroma) — slightly under-ripe jackfruit lacks the sweetness this dish relies on.; Because jackfruit releases liquid during steaming, use slightly less water than usual when moistening the flour.; No additional sugar or jaggery is needed with properly ripe jackfruit.; Offer banana or a cup of warm milk on the side as a traditional accompaniment.

🟢 Veg📊 Easy

A seasonal summer variation of the classic puttu in which ripe jackfruit pieces (chakka) replace or supplement the coconut layers — the intense sweetness of ripe jackfruit permeates the steamed rice flour, creating a naturally sweet, fruity puttu that needs no additional sweetener. Made during jackfruit season (April–June) when trees are heavy with fruit.

⏱️20 minPrep

🔥12 minCook

🕒32 minTotal

🍽️4Serves

🧺 Ingredients

2 cups (240 g) puttu podi (roasted rice flour)
1/2 cup (50 g) freshly grated coconut
1 cup (150 g) ripe jackfruit flesh, seeds removed, roughly chopped into 1 cm pieces
1/4 tsp (1.5 g) salt
5 tbsp (75 ml) water approximately
1 tsp (5 ml) ghee (optional)

👩‍🍳 How to make Chakka Puttu

Remove seeds from jackfruit pods.
Chop flesh into small 1 cm pieces.
The juice released is very sweet — mix this into the puttu flour if desired.
Mix rice flour with salt.
Sprinkle water gradually, mixing until flour resembles wet sand (hold-and-crumble test).
Be conservative with water — ripe jackfruit releases moisture during steaming.
Place disc in cylinder.
Layer: coconut — puttu flour — jackfruit pieces — puttu flour — coconut — jackfruit — puttu flour — coconut on top.
The jackfruit pieces interspersed throughout the cylinder release sweetness evenly as they steam.
Steam over high heat for 10–12 minutes until steam rises from top.
Push out onto plate.
Serve immediately with ghee drizzled over if desired.

📖 Cultural notes

|---|---|---|---|---| | 310 kcal | 5 g | 55 g | 8 g | 4 g | Jackfruit (chakka) is Kerala's state fruit and is woven into the cultural fabric of the state. During jackfruit season, homes throughout rural Kerala are fragrant with ripening fruit, and chakka puttu along with chakka varattiyathu (jackfruit halwa) are prepared in abundance. Chakka puttu is considered a gift of the season — prepared only when jackfruit is at peak ripeness and gifted to neighbours. ---

Track the macros of Chakka Puttu and 100s of Indian dishes with Nutri Macro India.