Puttu and Kadala - One of the Kerala's fav Breakfast

Puttu and Payar

 

Introduction to Puttu – Kerala's Classic Breakfast

Puttu is a traditional steamed rice cake from Kerala, made with coarsely ground rice flour (puttu podi) and grated coconut. It’s typically cylindrical or round ( puttu maker) and is often enjoyed with side dishes like kadala curry (black chickpeas), banana, or ghee and sugar.

This is usually made in a puttu kutti ( a cylindrical and round vessel). The process of making of puttu from puttu kutti is a common sight in most kitchen in Kerala. 

 Variations of Puttu Podi (Flour Types)

While the classic puttu is made with white rice flour, there are many healthy and flavorful variations available in packed form:

1. Wheat puttu podi – for a nuttier taste and more fiber ( Wheat puttu with Ashirward atta)
   
   
2. Ragi (finger millet) puttu podi – rich in calcium and iron
   
   
3. Corn puttu podi – slightly sweet and yellow in color
   
   
4. Chemba (red rice) puttu podi – earthy flavor and more nutritious
   
   
5. Multi-grain puttu podi – a blend for added health benefits
   
   
6. Oats puttu podi – newer, health-focused option

 History of Puttu in Kerala ( Source: ChatGPT)

Puttu is believed to have been part of Kerala’s cuisine for centuries, evolving as a convenient, steam-cooked meal in agrarian households. Its preparation style using a cylindrical steamer with layers of rice flour and coconut points to South India's innovation with minimal ingredients and equipment.

 Global Connections: Sri Lanka and Beyond

A dish similar to puttu exists in Sri Lankan cuisine, called "Pittu", made in a very similar way using rice flour and coconut, often accompanied by coconut milk and curry. This suggests a shared culinary heritage rooted in ancient Dravidian or Tamil traditions. Similar steamed rice cakes are also seen in Tamil Nadu and parts of Malaysia and Indonesia, often due to the Tamil diaspora.

Tips for Making Stuffed Puttu (Meat-Filled)

Stuffed puttu has become a modern twist on tradition. Here’s how to make it:

🔹 Preparation Tips:

Choose a dry filling: Meat should be dry-roasted or shallow-fried to avoid sogginess.

Layering: Start with a spoon of coconut, then rice flour, then meat stuffing, and repeat.

Meat choices:

Beef Ularthiyathu (dry roasted beef)

Chicken Perattu or shredded masala chicken

Fish masala – cooked fish flakes with pepper, onion, and curry leaves

Stuffed puttu is typically steamed as usual and served hot with a drizzle of ghee or curry on the side.

Famous Kerala Restaurants for Puttu (and Stuffed Puttu)

• Hotel Rahmath, Kozhikode – Known for beef puttu
• Adukkala, Trivandrum – Offers a wide range of puttu including stuffed versions
• Puttu Kada (various locations) – Street vendors and small shops offering creative puttu options
• The Puttu Restaurant, Kochi – Specializes in unique stuffed puttu combos

Business Idea: Puttu & Kodampulli Fish Restaurant ( First of this kind selling fish prepared the previous day and severed in the morning along with freshly made ari puttu) ( Are there restaurants in kerala which are doing similar ones)

Concept: A Kerala-style restaurant that specializes in puttu of various types (including stuffed), served with fish curry prepared with kodampulli (Malabar tamarind) — slow-cooked and matured overnight to enhance flavor.

Why This Could Work:

Authentic combo: Puttu + fish curry is a nostalgic and powerful combo for Malayalees ( However, to make this restaurant an upbeat one, focus must be given on cleanliness, airiness, and quality service).

When I think of open-restaurant feel, I often think of Fat Fish restaurant in Goa. 

So, what makes kodampuli special:

• Kodampulli adds uniqueness and local authenticity.
• Slow-cooked fish or fish cooked in a fire stove builds deep flavor and aroma—great for repeat business.
• Healthy, soulful meal that appeals to locals. ( There are many men like my hubby who is a fish fanatic - who's good with cleaning fish and also enjoying fish with puttu for breakfast, lunch or dinner) 

Bonus Business Ideas:

Offer “Puttu Meals of the Day” – different combos daily.

Introduce a night puttu concept (puttu with beef, fish, or prawn curry). Though this concept is not new in Trivandrum, as many restaurants are serving puttu with mutton curry ( Buhari, Vyalil. Apart from mutton which is offered as side dish in restaurants in Trivandrum, they can take it to the next level by offering fish curry. 

I have seen that most restaurants do the easy part by making fish fry and offer it along with puttu. That's the easy task. What we need is meen curry, prepared with care and attention. I'm not sure if that is done. Wish some homemaker who stays new Shangumugham or Kovalam or  St Andrew beach area takes this concept forward. 

 Now, there are many restaurants in Trivandrum offering freshly made putt and mutton curry at night. Also, places near Vizhijam, there are many restaurants offering puttu and fish varieties at night ( mostly fried one). While Vizhijam has gained popularity as a night stop for fish lovers who can get fresh fish, this concept could be replicated in St Andrews area where more young people are flocking. 

Note to Home Chefs at St Andrews at Kazhakootam 
The beach side around St Andrews beach area is one spot which is growing in popularity as a night hangout place. One specialty of this place is the proximity to technopark offices. Due to this, many working boys and girls come to this beach for cafe, snacks and for relaxation. I think, there's no such big IT park in India which has close promity to the beach. So, why not make this the USP of Technopark Trivandrum. 

Night Life around St Andrews Beach and Opportunity for Home Chefs & Residents from St Andrews Beach area, Trivandrum)

While fresh fish serving restaurants have seen tremendous growth on the Vizhinjam side, there is equally strong potential for similar ventures in the St. Andrews area. Thanks to the close proximity of the Marianad Fish Market in Kadinamkulam, local food stalls can easily source fresh fish daily, ensuring both quality and affordability.

The Christian community in St. Andrews is well-known for its rich culinary heritage, especially dishes like fish mappas, pork vindaloo, beef roast, and snacks such as thari dosi, rissole,  sandwiches, scone, churul appam, scotch eggs and cutlets. What better opportunity for the folks from here to showcase their traditional recipes, cooking skills to the outside world. 

Click here to read an article which appeared on The Hindu - Seaside villages in Thiruvananthapuram, especially in places like St. Andrews, have a distinctive cuisine for Christmas

 This presents a unique opportunity to leverage the cooking talents of local women in the area.

By setting up small food stalls near the beach, especially for those with homes close to the coastline, these women can turn their skills into a sustainable income stream. Not only this, it would provide visitors with delicious homemade food, but it would also empower the community and promote local flavors.

P.S - Another thing that's unique from this area is the St Andrews halwa. It's a milk halwa which is quite different from the normal halwa popular from Kozhikode side. If you like to buy this halwa, you can get it with few bakeries in this area and there're few ladies who makes it at home.