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Main Course

Kappa Puttu | Soft Tapioca Puttu

The breakfast that powers most of Kerala before 8 AM. Rice flour, grated coconut, and steam — nothing more, nothing less. The texture should be fluffy and loose, never dense or packed.

Ingredientsfor 4 servings

11/2 cup Dried tapioca powder
1 cup Rice flour
1 cup Coconut — grated
Salt, to taste
13/4 cup Water as required Approximately

Preparation

Step 1
In a large wide bowl add tapioca flour.
Step 2
Next, add rice flour and salt to taste.
Step 3
Add little by little water.
Step 4
Keep adding water and keep mixing until you get a slightly wet crumbly mixture like this. If you hold and see it should hold its shape. It should not fall apart on its own.
Step 5
Keep water for boiling in a puttu kudam/pot. Put grated coconut in the puttu kutty/puttu mould as first layer followed by puttu podi as second layer, again followed by coconut scrapings. (Just the way we do while preparing normal rice puttu).
Step 6
Cook till steam starts escaping from the top of the puttu pot. Cook for about three minutes.
Step 7
Once the puttu is done, serve hot with kadala curry(chickpea curry) or any other curry dish of your choice, ideally with fish curry or chicken curry.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Kappa Puttu | Soft Tapioca Puttu

The breakfast that powers most of Kerala before 8 AM. Rice flour, grated coconut, and steam — nothing more, nothing less. The texture should be fluffy and loose, never dense or packed.

Ingredientsfor 4 servings

11/2 cup Dried tapioca powder
1 cup Rice flour
1 cup Coconut — grated
Salt, to taste
13/4 cup Water as required Approximately

Preparation

Step 1
In a large wide bowl add tapioca flour.
Step 2
Next, add rice flour and salt to taste.
Step 3
Add little by little water.
Step 4
Keep adding water and keep mixing until you get a slightly wet crumbly mixture like this. If you hold and see it should hold its shape. It should not fall apart on its own.
Step 5
Keep water for boiling in a puttu kudam/pot. Put grated coconut in the puttu kutty/puttu mould as first layer followed by puttu podi as second layer, again followed by coconut scrapings. (Just the way we do while preparing normal rice puttu).
Step 6
Cook till steam starts escaping from the top of the puttu pot. Cook for about three minutes.
Step 7
Once the puttu is done, serve hot with kadala curry(chickpea curry) or any other curry dish of your choice, ideally with fish curry or chicken curry.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.