Coconut Puttu with Curry Leaf Oil
Steamed rice-flour cakes layered with shredded coconut and banana, served with a fragrant curry leaf–coconut oil dip. Naturally vegetarian and ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 280
- Protein
- 4g
Ingredients
- 1 cup rice flour
- ¾ cup fresh grated coconut
- 1 medium ripe banana, mashed
- 3 tbsp coconut oil
- 12 leaves fresh curry leaves
- ½ cup water
Instructions
- 1
Mix rice flour, coconut, mashed banana, and 0.5 tsp salt in a bowl until well combined.
- 2
Add water a little at a time, stirring until you have a thick, moldable batter.
- 3
Fill a puttu mold or small round container halfway, press gently, top with more batter, then push out onto a plate.
- 4
Repeat with remaining batter to make 4 puttu cylinders.
- 5
Heat coconut oil in a skillet over medium heat, add curry leaves, and cook until they darken and crisp, about 90 seconds.
- 6
Serve puttu warm with the curry leaf oil drizzled over and spooned alongside.
Tools you’ll need
- mixing bowl
- spoon or spatula
- puttu mold or small round container (or metal cup or PVC pipe)
- 12-inch skillet
- plate
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