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
- 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)
- 1/4 tsp Cardamom powder (Optional, for aroma)
Step-by-step instructions
Step 1 · Prepare the rice flour by dry roasting on low heat until aromatic
Prepare the rice flour by dry roasting on low heat until aromatic. Let it cool completely.
Step 2 · For Puttu: In a large bowl
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.
Step 3 · Layer the puttu maker: Start with 1 tbsp grated coconut
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.
Step 4 · Steam the Puttu for 5-7 minutes until cooked through and aromatic
Steam the Puttu for 5-7 minutes until cooked through and aromatic. Carefully remove onto a plate.
Step 5 · For Idiyappam: In a bowl
For Idiyappam: In a bowl, mix remaining rice flour with a pinch of salt. Pour in boiling water gradually, stirring with a spoon until a soft dough forms.
Step 6 · Grease the idiyappam press and steaming plates with coconut oil
Grease the idiyappam press and steaming plates with coconut oil. Fill the press with the dough and squeeze thin noodles onto the plates in circular nests.
Step 7 · Steam the Idiyappam for 5-7 minutes until cooked and glossy
Steam the Idiyappam for 5-7 minutes until cooked and glossy. Serve warm with Puttu, fresh coconut, or a light curry.
Why this recipe 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.
A note on tradition
In northern Sri Lanka, Puttu with Idiyappam is more than just a meal—it’s a symbol of hospitality and togetherness. Traditionally prepared on special family mornings or for guests, these dishes are often accompanied by coconut sambol or homemade curries. Their roots trace back to Tamil culture, and they are especially popular during festivals and communal gatherings, reflecting the warmth and simplicity of Sri Lankan home cooking.