A traditional Kerala recipe to make Gothambu Puttu or steamed wheat flour cakes

A traditional Kerala recipe to make Gothambu Puttu or steamed wheat flour cakes

Popularly made for breakfast, this dish tastes best when paired with a banana or any gravy

Guide to making Gothambu Puttu at home Image Credit: Supplied/Sobha Varghese

'Puttum kadalayum' is a very traditional and popular breakfast dish. Easy to make, Puttu is made with coarsely ground rice flour and grated coconut. However, my recipe uses wheat flour. Known for having high nutritional value, wheat when compared to rice, contains more proteins and fibres making it a healthier option.


Here's what you will need: Wheat flour, grated coconut, water and salt to taste Image Credit: Supplied/Sobha Varghese

150 gms wheat flour

½ cup grated coconut

100 ml water

Salt to taste


Step 1: Heat a pan and dry roast the wheat flour on a medium flame for about 2 to 3 minutes. Keep stirring continuously in order to avoid burning.

Roast the wheat flour on a medium flame Image Credit: Supplied/Sobha Varghese

Step 2: Take it off the flame and allow the flour to cool.

Step 3: Take 100ml of water in a cup and add a little bit of salt, to taste. Wet the roasted wheat flour by sprinkling the water (a little at a time). Mix well. Ensure you do not add too much water as it will spoil the 'puttu'.

Sprinkle a handful of water... Image Credit: Supplied/Sobha Varghese

To check the right consistency, take a handful of flour in your fist and press it. If the shape holds and does not fall apart, that is the right consistency to make puttu.

Step 4: When mixed with hands, wheat flour tends to become sticky and forms lumps.

To get a lump-free and soft 'puttu', add the wet flour in a food processor for 1 to 2 seconds. Make sure you don't overdo it. This will break down the lumps and the flour will get evenly mixed.

If it forms a shape and does not crumble, that is the right consistency to make puttu Image Credit: Supplied/Sobha Varghese

Step 5: Take a 'puttu kudam' (a large vessel to add water) and 'puttu kutti' (sectioned steaming cylinders with perforated discs). Fill half the vessel with water and allow the water to boil. Take the 'puttu kutti' (top cylindrical part of the steamer) and place the perforated disc at the bottom.

Step 6: Put one layer  - 2 tablespoons - of grated coconut as the bottom layer, then add wheat flour as the next layer - 5 tablespoons. Again add one layer of grated coconut and one layer of wheat flour. Finally, add grated coconut as the topmost layer. Make sure that the wheat flour is gently tamped into place and is not be pressed down hard with your hands or a spoon.

Time to make puttu... Image Credit: Supplied/Sobha Varghese

Step 7: Cover the filled puttu kutti with its lid and then place it over the ‘puttu kudam’ on the stove.

Step 8: Steam for about 4 minutes. When the puttu is cooked, steam will start coming out of the tiny holes in the lid. Remove the 'puttu kutti' from the 'puttu kudam' and open the lid. Slowly push the puttu or steamed wheat flour cake, out of the 'puttu kutti' by using the back of a wooden spoon and slide it onto a plate or a greased banana leaf.

Puttu or steamed rice cake is now ready! Image Credit: Supplied/Sobha Varghese

Step 9: Serve hot with kadala curry (a gravy made with bengal gram or kala chana curry) or with banana and sugar.

Serve and enjoy! Image Credit: Supplied/Sobha Varghese

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