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5 from 1 vote

red rice puttu.

Make delicious, healthier South Indian steamed breakfast from scratch with red rice at home with these easy steps. Easily can be made with red rice flour too.
Prep Time15 mins
Cook Time20 mins
Soaking time3 hrs
Total Time3 hrs 35 mins
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 2


  • 1 cup red rice Sigappu arisi
  • ¼ cup coconut grated
  • Water as needed luke warm
  • Salt as needed


How to prepare red rice puttu flour:

  • Wash, soak red rice for 3 hours. Drain water in a metal strainer completely.
  • Spread over clean kitchen cloth for 15 mins.
  • Grind to a flour. Wipe the sides in between for even powdering.
  • Transfer to a hot pan and dry roast it in medium flame. Stir continuously initially to avoid lumps.
  • You will see steam rising well and the aroma of red rice flour too wafts.
  • Flour will turn free flowing and you will be able to draw a line with the flour. This is the right consistency.
  • Red rice puttu flour is ready.

Prepare red rice puttu:

  • Mix salt in luke warm water. Take the flour in a wide plate. Sprinkle the water little by little as you mix it to the flour.
  • Until the pale colour changes to deeper hue and becomes crumbly in look. If you close your hand with flour in your palm, it should hold its shape. It's the right consistency.
  • Now using your finger tips, eliminate any large lumps in the flour.

Assembling puttu flour in puttu maker.

  • Take kuzha puttu maker. There will be a perforated plate in the bottom. *refer notes.
  • First spoon 3 tablespoon of grated coconut. Then fill it with the prepared puttu flour about ½ the puttu maker (approx 8-10 tablespoon).
  • Again 3 tablespoon coconut and puttu flour and finish with coconut.
  • Do not press or shake to settle. Just add it and leave it naturally.

Steaming kuzha puttu:

  • To steam the puttu, heat water in a puttu maker or pressure cooker (2 cups water).
  • Close the lid and place the hole you will be finding in the bottom of puttu maker over the steam vent nozzle in the cooker.
  • Steam for 6-8 mins or until you see steam coming from top holes of the puttu maker lid (after steam comes there, let it be 2 mins atleast)
  • You will smell the pleasant fragrant of red rice and coconut after it gets cooked. Take it off.
  • Using the stick they give along the puttu maker, push gently holding the puttu make horizontally over a plate.



  • I used another perforated plate from my murukku press as the one I had along took long time to steam.
  • Do not press or shake/ tap the puttu maker. Just add and leave it naturally.
  • Let the steam be forcefull enough to go through the puttu. Do not steam in low flame.