Coconut Milk Puttu

Name: Coconut Milk Puttu
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 2 cups (240 g) puttu podi (roasted rice flour); 3/4 cup (75 g) freshly grated coconut; 1/2 cup (120 ml) thin coconut milk; 2–3 tbsp (30–45 ml) water (additional, adjust as needed); 1/2 tsp (3 g) salt; 2 tbsp (24 g) jaggery, grated (optional — for sweet version); 1/4 tsp (0.5 g) cardamom powder (optional); Use thin coconut milk (first-extract diluted 1:1 with water) — thick coconut milk makes the batter too wet and produces dense, gummy puttu.; The jaggery optional: without it, this is a savoury coconut-rich puttu; with it, a sweet breakfast cake.; Serve immediately — puttu with coconut milk dries out slightly faster than plain puttu.

🟢 Veg📊 Easy

An indulgent variation of puttu where coconut milk partially replaces water in moistening the rice flour, producing a richer, creamier puttu that needs minimal accompaniment. The coconut milk soaks into the rice flour during steaming, giving each bite a deep coconut fragrance. Sometimes sweetened with jaggery and cardamom for a dessert-breakfast hybrid.

⏱️10 minPrep

🔥12 minCook

🕒22 minTotal

🍽️4Serves

🧺 Ingredients

2 cups (240 g) puttu podi (roasted rice flour)
3/4 cup (75 g) freshly grated coconut
1/2 cup (120 ml) thin coconut milk
2–3 tbsp (30–45 ml) water (additional, adjust as needed)
1/2 tsp (3 g) salt
2 tbsp (24 g) jaggery, grated (optional — for sweet version)
1/4 tsp (0.5 g) cardamom powder (optional)
Use thin coconut milk (first-extract diluted 1:1 with water) — thick coconut milk makes the batter too wet and produces dense, gummy puttu.

👩‍🍳 How to make Coconut Milk Puttu

Mix rice flour with salt and optional jaggery and cardamom.
Pour thin coconut milk gradually over the flour while rubbing with fingertips.
Add extra water if needed.
The texture should be the same as regular puttu — wet sand consistency.
Alternate coconut and flour layers in the puttu cylinder.
Steam over high heat for 10–12 minutes.
Push out onto a plate.
The puttu will have a more fragrant, slightly creamy aroma from the coconut milk.
Serve with banana, additional coconut milk, or kadala curry.

📖 Cultural notes

|---|---|---|---|---| | 330 kcal | 5 g | 52 g | 12 g | 3 g | Coconut milk puttu represents the natural intersection of Kerala's two most abundant ingredients — rice and coconut. Traditionally it was prepared in households with their own coconut trees, where freshly pressed coconut milk was always available. In modern households where canned or tetrapack coconut milk is used, the flavour is slightly different but the technique remains the same. ---

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