Puttu is a breakfast food that originates from the southern Indian state of Kerala. It is usually made from rice flour. But a variation of that is using kappa (which is the malayalam word for cassava) and kappa puttu is mostly made using fresh kappa (cassava) since most households in kerala have cassava plants growing in their backyard. I have already posted two recipes of cassava puttu before which use cassava. One of the recipes use raw grated cassava while the second recipe uses boiled cassava. So now with this recipe, there will be 3 different recipes for cassava puttu on my website 🙂
This recipe uses cassava flour and so I think it is the easiest version of cassava puttu. And I usually make it in my Instant Pot. If you don’t have an Instant Pot, you can use a regular pot and a steamer insert. I also use empty coconut shells (as is traditional) to steam these ‘cakes’. You could just use a steamer insert as well and that will work fine. Traditionally in kerala, ‘puttu’ is made using ‘puttu kodam or puttu maker‘ . Puttu is usually eaten with some kind of curry – either black gram curry , egg curry or chicken curry. But it can also be eaten with banana or boiled plantains. I like this combination and that’s how I eat Puttu whenever I eat it for breakfast. The pic below shows the Puttu made using coconut shells! Love how environment friendly that is!
If you use a steamer insert, then you will get a flatter cake. And I then use a fork to make it like ‘rice’.
This recipe is easy once you get the knack of making the dough exactly right but before that it can be a little tricky. You need to form a crumbly dough but it should not be too wet or too dry! So I did a video for this recipe so that it is easier for you to follow the recipe. So please WATCH the video!:
I have to give credit for this recipe to two people – my sis, for having made this for me when I visited her last summer in India(that’s how I learnt how to make it using cassava flour!) and to my mother-in-law for giving me the two coconut shells to steam the puttu in!
- In a large mixing bowl, add the flour, sea salt and the coconut. Mix lightly and then slowly add the water in portions and mix using your hands to wet the flour. Use your fingers to form a crumbly mixture. Continue adding the water until the mixture is completely moist and there are large lumps but before it can form a dough. (watch my video - see link above)
- Place a steamer rack or an inverted dish inside the insert pot and pour 1 cup water and press 'saute' button to heat the pot.
- On the base of the steamer insert (or the coconut shells), spread some shredded coconut and then place either all or half of the cassava coconut mixture (depending upon how big your steamer insert is) and place inside the Insert Pot of the Instant Pot.
- Now press 'cancel' and then press 'Pressure cook' and change time manually to 10 mins. Place the lid of the Instant pot and turn valve to sealing position.
- After the pressure goes off, release pressure manually (or you can wait for it to release naturally) and open the lid.
- Take the steamer insert (or the coconut shells ) out carefully and invert onto a plate to get a 'cake'. Using a fork, crumble the 'puttu' or soft cake to get cassava 'rice'.
- Pour water into the pot about 2 cups and let it come to a boil. Then turn heat to medium.
- In a steamer basket / flat strainer, spread some shredded coconut on the bottom and then spread the cassava mixture on top (You may have to do this in batches depending upon the size of your pot). Now place this steamer vessel on top of the pot such that it doesn't touch the water. Cover the steamer and the pot using a lid that fits well (without letting steam escape).
- Cook for about 10 mins and then turn heat off. Take steamer insert out and carefully invert onto a dish. Break the soft cake using a fork to get cassava 'rice'.