Start your morning with the wholesome flavors of Kerala! This Quick & Easy Carrot Coconut Puttu is a delightful twist on the traditional steamed rice cake. Packed with the natural sweetness of carrots and the richness of coconut, it’s a nourishing, fuss-free breakfast that comes together in under 20 minutes. Perfect with a side of banana, kadala curry, or just a sprinkle of sugar.
- Ingredients:
- Puttu Podi – 1 ½ cups (rice flour)
- Milk Powder – ½ cup
- Salt – to taste
- Water – as needed (approx. ½ cup)
- Ghee – 2 tbsp
- Fresh Grated Coconut – ¾ cup
- Grated Carrot – ½ cup
Prepare the Puttu Flour Mix
In a large mixing bowl, combine the puttu podi, milk powder, and salt. Mix well. Gradually add water, a little at a time, while gently rubbing the mixture between your palms. The flour should be moist but still crumbly—like wet sand. It should hold shape when pressed but break apart easily. Cover and let it rest for 5–10 minutes.
Layer the Puttu Maker
Grease your puttu maker (cylindrical steaming vessel) lightly with ghee. Start by adding a layer of grated coconut at the bottom. Follow with a layer of the moistened flour mixture, then a layer of grated carrot. Repeat the layers until the puttu maker is filled, finishing with a final layer of grated coconut on top.
Steam to Perfection
Place the puttu maker over a pot of boiling water. Steam on medium-high heat for about 8–10 minutes, or until steam escapes from the top and the puttu looks fluffy and firm. Carefully remove from heat.
Serve Warm
Push the puttu out onto a plate using the back of a spoon. Drizzle with a little melted ghee for extra richness. Serve immediately with ripe banana, chickpea curry (kadala curry), or a sprinkle of sugar.
