Puttu with Idiyappam
Breakfast • Sri Lanka
ගැන Puttu with Idiyappam
Pittu and string hoppers served together — Northern breakfast platter.
How to Make Puttu with Idiyappam (Traditional & Healthy Version)
Puttu with Idiyappam is a cherished breakfast combination from the northern regions of Sri Lanka, celebrated for its simplicity, nourishment, and cultural significance. Puttu, a steamed cylinder of ground rice layered with coconut, pairs beautifully with delicate Idiyappam (string hoppers), creating a wholesome meal that fuels the start of the day. Both dishes are made from rice flour and coconut, making them naturally gluten-free and suitable for a variety of diets. The soft, fluffy texture of Puttu contrasts with the fine, silky strands of Idiyappam, offering a delightful mouthfeel and mild, comforting flavors. Rooted in Tamil heritage, these dishes are often enjoyed with spicy curries or gently sweetened coconut milk, making them versatile for different taste preferences. The combination is not only filling but also light on the stomach, ideal for a nutritious yet satisfying breakfast. Puttu with Idiyappam is widely loved in Sri Lankan households, especially during weekends or festive mornings when families gather together. The gentle aroma of freshly steamed rice flour and coconut evokes a sense of home and tradition, making this meal a true representation of Sri Lankan culinary artistry.
Ingredients(for 1 portion Puttu with 2 Idiyappam nests)
- 2 cups Rice flour (Red or white, roasted for aroma)
- 1 cup Fresh grated coconut (Pol sambol if desired)
- 1 cup Water (Lukewarm)
- 1/2 tsp Salt (To taste)
- 1 tsp Oil (Coconut oil for greasing)
- 1 tbsp Sugar (Optional, for mild sweetness) - optional
- 1/4 tsp Cardamom powder (Optional, for aroma) - optional
Instructions
- 1
Prepare the rice flour by dry roasting on low heat until aromatic. Let it cool completely.
5 minutes
Roasting prevents a raw taste and enhances the flavor.
- 2
For Puttu: In a large bowl, mix half the rice flour with a pinch of salt. Sprinkle water little by little, rubbing between your palms until the mixture holds shape when pressed but crumbles apart easily.
5 minutes
The right moisture ensures soft, fluffy Puttu.
- 3
Layer the puttu maker: Start with 1 tbsp grated coconut, then add 2 tbsp moistened rice flour. Repeat layers, ending with coconut on top. Attach lid.
3 minutes
Do not pack too tightly; steam must circulate.
- 4
Steam the Puttu for 5-7 minutes until cooked through and aromatic. Carefully remove onto a plate.
7 minutes
If you don’t have a puttu maker, use a cylindrical mold over a pot with boiling water.
Why This Dish is Healthy
This breakfast is a healthy choice because it’s steamed rather than fried, thus retaining nutrients without excess fat. The combination of rice and coconut makes it filling yet light, suitable even for those with sensitive digestion. It’s completely plant-based, making it vegan-friendly, and can be made gluten-free by choosing pure rice flour. With no added preservatives and adaptability for lower sugar or salt content, it fits well into most balanced diets.
Puttu with Idiyappam offers a balanced source of complex carbohydrates from rice flour for sustained energy, while coconut provides healthy fats and dietary fiber. The dish is naturally low in cholesterol and free of artificial additives, making it a gentle option for digestion. The use of minimal oil and absence of deep-frying keeps the calorie count moderate. Grated coconut adds manganese, copper, and selenium, supporting metabolism and immune function. Served with sambol or a mild vegetable curry, it can boost vitamin and mineral intake further.
Pro Tips
- 💡Tip 1: Use freshly grated coconut for the best aroma and texture.
- 💡Tip 2: Do not over-moisten the rice flour; the mixture should be crumbly, not sticky.
- 💡Tip 3: Steam both Puttu and Idiyappam on medium heat for even cooking and optimal softness.
Storage & Serving
Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Steam briefly to reheat; avoid microwaving to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 185.0 kcal |
| Protein | 3.4 g |
| Carbohydrates | 32.0 g |
| Total Fat | 4.8 g |
| Fiber | 1.8 g |
