Soft Rava Puttu (Fluffy Semolina Puttu with Coconut Milk)
A melt-in-the-mouth, ultra-soft traditional Kerala breakfast made with semolina (rava), aromatic coconut milk, grated coconut, and a touch of ghee. This delicious and easy-to-digest rava puttu is a wonderful twist on the classic rice puttu and pairs perfectly with ripe bananas or kadala curry.
Ingredients
Equipment
Method
- Moisten the Rava: In a wide mixing bowl, combine 2 cups of semolina, 2 tablespoons of grated coconut, a pinch of salt, and 1 teaspoon of ghee. Mix well.
- Add Coconut Milk Gradually: Gradually sprinkle thin coconut milk little by little over the rava, mixing and rubbing it gently with your fingertips to get a crumbly, wet texture (similar to regular puttu flour). Do not add too much liquid at once.
- Rest the Mixture: Cover the bowl and let it rest for 5 minutes so the rava absorbs the coconut milk evenly.
- Second Moistening (Secret for Softness): After 5 minutes, check the texture. If it feels a bit dry, sprinkle another 1 to 2 tablespoons of coconut milk and mix thoroughly. This ensures the puttu turns out exceptionally soft and fluffy.
- Layer the Puttu Maker: Take the puttu maker (puttukutti). Place a little grated coconut at the very bottom, followed by the prepared rava mixture. You can add another layer of grated coconut in the middle and top it off with more coconut.
- Steam to Perfection: Place the puttu maker over the steaming vessel and steam on medium-high heat for about 5 to 10 minutes until steam escapes freely from the top vents.
- Serve: Carefully remove the puttu maker, push out the soft Rava Puttu onto a serving plate, and serve hot!
Video
Notes
Coconut Milk Tip: Using thin coconut milk instead of plain water adds a rich traditional flavor and keeps the rava puttu extra soft.
Serving Suggestion: Enjoy this warm with ripe bananas, sugar, or a spicy chickpea (kadala) curry.
Serving Suggestion: Enjoy this warm with ripe bananas, sugar, or a spicy chickpea (kadala) curry.