kerala puttu

  • Author: Rettaikili
  • Prep Time: 15minutes
  • Cook Time: 25minutes
  • Total Time: 40 minutes


  • 1 cup Rettaikili Kerala Matta Rice
  • 1 cup moong dal
  • 1/2 cup jaggery (adjust to taste)
  • 2 tablespoons ghee (clarified butter)
  • 1/2 teaspoon cardamom powder
  • A pinch of edible camphor (optional)
  • A handful of cashew nuts
  • A handful of raisins
  • A few strands of saffron (for garnish)
  • Water as needed


Step 1. To begin making the Kerala Matta Rice Puttu, wash and soak the rice overnight or for about 8 hours. Once the rice has soaked well drain the water and spread the rice on a kitchen towel.

Step 2. Allow the rice to dry for about 5 minutes but ensure it retains a bit of moisture, the rice will not grind well in the mixer-blender.

Step 3. Grind the rice till it is mildly coarse. Do not grind the rice too much as it may get lumpy.

Step 4. In a large mixing bowl, combine the powdered rice, sugar (optional), salt, and 3 tablespoons of grated coconut. Sprinkle 4 tablespoons of water onto the rice mixture and stir to combine well with your fingers.

Step 5. The puttu mixture will be crumbly. When you hold the putty mixture tightly in the palm of your hands it will hold together like a ball, when you release it, it will break apart. That’s the consistency we want to make the Puttu.

Step 6. Keep the Puttu Rice Mix aside for 10-15 minutes.

Step 7. Take a Puttu mold and place 3 tablespoons of shredded coconut followed by 8 tablespoons of the prepared Puttu Rice mix.

Step 8. Repeat this process till the mold is full. Top off the mold with grated coconut.

Step 9. Steam the Red Rice Puttu for 10 minutes on high heat.

Step 10. Serve Kerala Matta Rice Puttu Kadala Curry with sugar & chopped bananas for a wholesome meal.

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