Puttu Payaru

Puttu Payaru, a common breakfast in Kerala is prepared with specially processed puttu (rice) flour and served with kadala curry, papad and bananas. These days we get ready made Puttu flour in stores. Instead of spicy kadala curry, we can also make “Siru Payaru” (Green gram) gravy and serve with Puttu.


  • Puttu flour – 2 cups
  • Fresh coconut gratings – 2 cups
  • Salt – 1 teaspoon
  • Green Gram – 1 cup
  • Salt – 1/2 teaspoon


  1. Add the puttu flour in a big bowl and salt. Sprinkle little warm water and mix well. If you hold the flour in your palm and press, it should be like a ball and put it back, it should fall loosely. This is the correct texture for making puttu.
  2. Take the Puttu kuzhal (tube) and start filling it with one tablespoon coconut gratings and two tablespoons of puttu flour. Repeat this till the Puttu kuzhal is filled upto the top of the mould. Close the mould with lid and steam it for ten minutes.
  3. Using a long thin metal rod, push it from the bottom and remove the puttu from the mould.
  4. If you do not have the mould, then just mix the coconut gratings with puttu flour and put it in idli plate and steam it in the idli cooker.

Recipe for Siru payaru (Green Gram) Gravy:


  1. Soak the gram in water over night. Clean the soaked gram and drain the water. Add two cups of water and pressure cook for 2 to 3 whistles.
  2. Add salt and just mash it.

Puttu and payaru is very filling and healthy too.


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