Maddh Puttu

Completing the trifecta of Kakkada monsoon herbal dishes is Maddh Puttu, a steamed cake of rice flour and fresh coconut infused with the vibrant purple extract of Maddh Toppu. The flour is precooked with the simmering herbal tea, pressed into a greased thali, and steamed until springy and firm. Sliced into diamond pieces, it is traditionally enjoyed drizzled with wild estate honey and fresh melted ghee.

Recipe Details

Prep Time: 15 mins (+ 30 mins herb extraction)
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Servings: 4–6
Cuisine: Kodava / Kodagu
Course: Breakfast / Festive Steamed Cake

Equipment

Heavy saucepan
Steamer (Syakala or idli steamer)
Shallow round thali (cake pan)

Ingredients

1 cup fine rice flour
1 cup concentrated purple Maddh Toppu juice
1/2 cup fresh grated coconut
1/4 tsp salt
1 tbsp desi ghee (for greasing and serving)
Pure wild honey (for serving)

Method

Bring the concentrated purple Maddh Toppu juice and 1/4 tsp salt to a rolling boil in a heavy saucepan.
Lower the heat and gradually add the fine rice flour, stirring vigorously with a wooden spatula to prevent lump formation.
Cook the dough on low heat for 2–3 minutes until it comes together into a cohesive, pliable purple dough ball.
Remove from the heat, let it cool for 3 minutes, then fold in the freshly grated coconut with your hands.
Grease a shallow metal plate or thali with ghee and press the warm dough evenly into the plate to a thickness of about 1 inch.
Place the plate inside a pre-heated steamer, cover tightly with the lid, and steam on high heat for 18–20 minutes until firm and set.
Remove the plate, allow it to cool slightly, and cut the steamed cake into diamond or square portions.

Notes

Serving Suggestion: Served warm slathered with pure desi ghee and wild forest honey or warm jaggery syrup.
Storage & Make-Ahead: Keeps well in an airtight container for up to 2 days; steam for 3 minutes to restore its softness.