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Traditional Kavuni Puttu Recipe made with black rice, coconut, jaggery, and banana served on a lotus leaf.

Kavuni Puttu Recipe

Traditional South Indian steamed blackrice puttu made using kavuni rice flour, coconut, and country jaggery. Ahealthy steamed breakfast recipe that is soft, filling, and naturally fiberrich.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 Servings
Course: Breakfast, dinner
Cuisine: south indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup kavuni powder 200 grams
  • 1/2 cup grated coconut
  • 1/2 cup country jaggery
  • Salt to taste
  • 1/4 cup water adjust if needed

Equipment

  • Puttu maker
  • Wide mixing bowl

Method
 

  1. Add kavuni powder to a wide mixing bowl.
  2. Add salt and mix well using your hands.
  3. Sprinkle water little by little while gently mixing the flour.
  4. Continue mixing until the flour reaches puttu flour consistency.
  5. When pressed, the flour should form a lump and crumble easily when broken.
  6. Add around 3/4 water to the bottom section of the puttu maker.
  7. Heat the water until it reaches a rolling boil.
  8. Meanwhile, fill the puttu maker cylinder with the prepared flour mixture.
  9. Add grated coconut on the top layer.
  10. Attach the cylinder to the puttu maker.
  11. Steam for about 10 minutes until steam releases properly.
  12. Remove carefully and unmould the puttu gently.
  13. Serve hot with country jaggery, banana slices, or extra coconut.

Notes

  • The flour texture is the most important step for soft puttu. It should hold shape when pressed and crumble easily when touched.
  • Add water little by little while mixing the flour. Too much water can make the puttu dense or sticky.
  • Do not tightly pack the flour inside the puttu maker. Keep it loose for better steaming.
  • Steam only after the water starts boiling properly.
  • Fresh grated coconut gives the best flavor and texture.
  • Cooking time may slightly vary depending on the puttu maker and flame intensity.
  • Homemade kavuni flour gives a more traditional taste, but ready-made kavuni powder also works very well for quick cooking.
  • Kavuni puttu tastes best when served hot or warm.