corn puttu

corn puttu

Corn Meal/ Cholam Puttu

The shape of puttu attracts you more than anything else at the first sight. Puttu, takes it shape from the cylinder in which it is cooked. Puttu is cooked in a steel vessel (Puttu maker),which has two sections(Puttu Kutti and Puttu Kudam) seperated by a perferated lid.It is cooked by steaming method.The lower section holds water and upper section holds puttu.Way back in time Puttu was cooked in bamboo sections and even coconut shells were also being used.
The history of Puttu can take you centuries back.It is believed that Puttu was first offered to Lord Ganesha at 15th century.Puttu has made its presence in all most all the states in South India states and is just planting its roots in North India, even famous in Srilanka.
Puttu is normally made of rice flour ,layered with grated coconut.The classical accompaniment of Puttu is Kadala curry.Pappadam and Pazham(Banana) are also being served on the side.The most famous variations of Puttu are Gothambu puttu( made of Whole wheat),Brown rice flour puttu and Rava puttu.



  • 4 cups Corn flour.
  • Water to mix.
  • Salt to taste
  • 1 cup Grated coconut.


  1. Take rice flour in a clean utensil, add salt and mix well. Add warm water little by little working the flour in between your finger,making sure your rice flour does not form big lumps of it.Continue to do this until you get all the rice flour is in granular form.
  2. Now add first layer of grated coconut in to the cylinder,and top it up with rice flour.Repeat the process and add grated coconut on top to finish off with the layering.
  3. Place the cylinder on top of the vessel(water should be boiling) and cover it with lid.Allow the steam to cake care of the cooking.Cooking time is 7-8 minutes.

Bone Appetite & Happy Cooking!


Leave a Reply

Your email address will not be published. Required fields are marked *