Paputtu

Virajpet

A soft, steamed rice cake prepared with milk and topped with fresh coconut.

  • recipe
  • kodava-cuisine
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Paputtu is an elegant, fragrant steamed breakfast cake made from coarse broken rice semolina (tari), milk, water, and freshly grated coconut. Unlike other regional puttus that use dry steamed flour cylinders, Paputtu is steamed in shallow plates with milk and a hint of sugar, giving it a delicate, pillowy custard-like texture crowned with sweet coconut flakes. Sliced into neat squares, it effortlessly bridges sweet and savory breakfast spreads.

Recipe Details

  • Prep Time: 15 mins (+ 15 mins soaking)
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4–5 (makes 8–10 squares)
  • Cuisine: Kodava / Kodagu
  • Course: Breakfast / Steamed Rice Bread

Equipment

  • Steamer (Syakala or Idli steamer)
  • Shallow round or square cake thalis

Ingredients

  • 1 cup coarse broken rice semolina (Akki Thari / Rice rava)
  • 1 cup fresh whole milk
  • 1 cup water
  • 1/2 cup fresh grated coconut
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 tsp desi ghee (for greasing plates)
  • 1/4 tsp cardamom powder (optional)

Method

  1. In a mixing bowl, combine the broken rice semolina, whole milk, water, sugar, salt (and optional cardamom powder).
  2. Stir well and let the mixture sit undisturbed for 15 minutes so the rice grains slightly swell and soften.
  3. Generously grease a shallow steaming thali or flat cake pan with desi ghee.
  4. Stir the soaked rice-milk batter one final time and pour it into the greased thali to an even depth of about 3/4 inch.
  5. Scatter the freshly grated coconut generously across the entire surface of the batter.
  6. Place the thali into a preheated steamer over boiling water.
  7. Cover with the steamer lid and steam over high heat for 18–20 minutes until the center is firm to the touch and a toothpick comes out clean.
  8. Remove the thali from the steamer, let it rest for 5 minutes to set, and cut into squares or diamond slices.

Notes

  • Serving Suggestion: Exquisite when served hot with spicy Koli Kari (chicken curry), rich Pandhi Curry, or drizzled with fresh honey and estate butter.
  • Storage & Make-Ahead: Best served fresh from the steamer. Leftover slices can be refrigerated in an airtight container for up to 2 days; steam for 3 minutes to restore softness.