Paal puttu

There’s a breakfast in many Kerala homes that doesn’t need fancy gadgets or exotic spices — yet it fills the kitchen with a fragrance so comforting, it feels like a hug from the past. We’re talking about Paal Puttu, but not the plain rice version you’re used to. Today’s twist brings in sweet notes of carrot and coconut, turning an everyday meal into a memory-maker.

Growing up, many of us remember the rhythmic sound of puttu kutti grinding away, its brass body turning rice flour into soft, steam-kissed layers. The anticipation of first steam wafting out, that aromatic promise of wholesome simplicity, is something every Keralite can relate to.

This version elevates that comfort with grated carrot and creamy coconut, touching gently on sweetness with sugar and milk powder. Perfect for lazy weekend breakfasts or for surprising someone with a breakfast that tastes like home.

Ingredients
1 cup puttupodi (rice flour)
1 cup water
1 cup grated carrot
2 tbsp sugar
½ tbsp milk powder
1¼ cups grated coconut
Salt, to taste

Preparation
Add the puttupodi to a wide bowl and mix in a small pinch of salt
Gradually sprinkle water over the flour, mixing gently with your fingers
The texture should turn crumbly and light—moist enough to hold shape when pressed, but not wet
In a separate bowl, mix the grated carrot with sugar and milk powder until evenly coated
Set aside
Lightly grease the puttu maker
Add a layer of grated coconut at the bottom
Spoon in a layer of the prepared puttupodi, followed by a layer of the sweetened carrot mixture
Add another layer of grated coconut
Repeat the layering until the puttu maker is filled, finishing with coconut on top
Attach the puttu maker to the steamer and steam on medium heat for 8–10 minutes, or until steam escapes freely from the top
Remove from heat, gently push out the puttu, and serve hot.