Thalia Puttu

Suntikoppa

Soft, fluffy steamed rice and coconut cakes fermented overnight.

  • recipe
  • kodava-cuisine
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Thalia Puttu are pillowy, feather-light steamed cakes made from a fermented batter of soaked raw rice, black gram (urad dal), cooked rice, and fresh coconut. Historically leavened using naturally fermenting toddy (madhu) tapped from palm trees, modern home kitchens ferment the batter overnight with yeast or curd to achieve signature airiness. Steamed in shallow round plates (thalias), they are the ultimate vehicle for soaking up rich curries.

Recipe Details

  • Prep Time: 20 mins (+ 8–10 hrs fermentation)
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4–6 (yields 12–16 puttus)
  • Cuisine: Kodava / Kodagu
  • Course: Breakfast / Steamed Rice Bread

Equipment

  • Wet grinder or blender
  • Steamer (Syakala or Idli steamer)
  • Shallow metal plates (thalias) or idli moulds

Ingredients

  • 2 cups raw rice (soaked in water for 4 hours)
  • 1/2 cup whole skinless urad dal (soaked for 4 hours)
  • 1/2 cup freshly grated coconut
  • 1/2 cup soft cooked rice
  • 1/2 tsp active dry yeast (or 2 tbsp fresh whisked curd)
  • 1 tsp sugar
  • 1 tsp salt (to taste)
  • Ghee or oil for greasing plates

Method

  1. Drain the soaked raw rice and urad dal; grind them in a wet grinder or blender along with the grated coconut, cooked rice, and just enough water to form a smooth, thick batter (similar to idli batter).
  2. Dissolve the active dry yeast and sugar in 2 tablespoons of lukewarm water; stir this yeast mixture into the batter (or fold in the whisked curd).
  3. Cover the bowl with a loose lid and let it ferment overnight (8 to 10 hours) in a warm place until frothy, bubbly, and doubled in volume.
  4. Gently fold the salt into the fermented batter without knocking out all the trapped air.
  5. Grease shallow round metal plates (thalias) lightly with ghee.
  6. Pour the batter into the greased plates to about 1/2-inch thickness.
  7. Place the plates inside a pre-heated steamer over high heat, cover tightly, and steam for 12–15 minutes until a toothpick inserted into the center emerges clean.
  8. Remove from the steamer, let cool for 2 minutes, and demould using a wet butter knife.

Notes

  • Serving Suggestion: Pairs magically with vegetarian Kootu Curry, nutty Ellu Pajji, or rich Pandhi Curry.
  • Storage & Make-Ahead: Fermented batter keeps refrigerated for up to 2 days. Steamed cakes are best eaten warm; reheat leftovers by steaming for 2 minutes.