Vellam Puttu

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Traditional Breakfast · Organic Jaggery

Sweet Puttu with Jaggery

Steamed rice flour cylinders with coconut, served with crumbled organic jaggery that melts on top — the most celebrated breakfast of Tamil Nadu and Kerala mornings.

Ingredients

Rice flour (puttu podi) 1 cup
Fresh grated coconut ¼ cup
Water, salt as needed
Sree Kumaran Organic Jaggery, crumbled (to serve) 3–4 tbsp per serving

Method

  1. Mix rice flour with salt and sprinkle water gradually until it just holds when pressed but crumbles when rubbed — like wet sand. Do not make a dough.
  2. Layer coconut and flour in a puttu maker cylinder. Steam for 5–7 minutes until cooked through and fragrant. Press out onto a plate.
  3. Crumble generous amount of organic jaggery directly over the hot puttu. The jaggery melts from the steam and seeps through the cylinder. Eat immediately.

Organic jaggery crumbled over hot puttu is incomparable — it melts into a warm, caramel-like river between the steamed rice and coconut layers. This is the correct way to eat puttu with jaggery and it requires real, pure jaggery to work properly.

Made with Sree Kumaran Organic Jaggery

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