Kerala Puttu with Fruit & Cucumber
Steamed rice-flour cylinders with jaggery-banana filling, served alongside fresh apples, cucumbers, and extra banana. A sweet-savory Kerala breakfast that's naturally vegetarian and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 4g
Ingredients
- 1 cup rice flour
- ½ cup jaggery or brown sugar
- 2 whole ripe bananas
- 3 tbsp coconut oil
- 2 whole apples, chopped
- 1 whole cucumber, chopped
Instructions
- 1
Mash 2 bananas in a bowl. Mix rice flour, jaggery, mashed banana, and 1 tbsp coconut oil until breadcrumb texture.
- 2
Layer rice mixture and chopped banana alternately in a puttu kudam (steamer mold) or small jar, starting and ending with rice.
- 3
Add 1 inch water to a pot. Place puttu mold inside, cover, and steam over medium heat for 8–10 minutes until a knife slides through cleanly.
- 4
Run a knife around the edge of the mold and push the puttu onto a plate. It should slide out as a warm cylinder.
- 5
Slice puttu into 1-inch-thick rounds. Warm remaining 2 tbsp coconut oil in a skillet and lightly pan-fry each slice until edges are light golden.
- 6
Serve puttu slices alongside chopped apples and cucumber. Eat warm, optionally drizzling any pan oil over the top.
Tools you’ll need
- puttu kudam (Kerala steamer mold) or small glass jar
- medium saucepan with lid
- 12-inch skillet
- knife
- mixing bowl
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