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Best Easy Puttu Kadala Recipe

Name: Best Easy Puttu Kadala Recipe
Total time: 60 min
Yield: 320 g
Ingredients: rice flour 2 cups; fresh grated coconut 1 cup; black chickpeas (dry) 1 cup; yellow onion 1 medium; tomato 1 medium; salt 2 tsp; turmeric powder 0.5 tsp; red chili powder 1 tsp; coriander powder 2 tsp; black pepper 0.5 tsp; mustard seeds 1 tsp; curry leaves 10 pieces; coconut oil 2 tbsp

Puttu kadala is a classic Kerala breakfast of steamed rice flour cylinders served with spiced black chickpea curry. This high protein, fiber-rich vegetarian combination is a healthy family breakfast staple.

Cook 60 min Difficulty NORMAL 365 kcal

#vegetarian #mediterranean #diabetic friendly #high protein

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Ingredients

Main ingredients

rice flour 2 cups
fresh grated coconut 1 cup
black chickpeas (dry) 1 cup
yellow onion 1 medium
tomato 1 medium

Seasonings/Sauce

salt 2 tsp
turmeric powder 0.5 tsp
red chili powder 1 tsp
coriander powder 2 tsp
black pepper 0.5 tsp
mustard seeds 1 tsp
curry leaves 10 pieces
coconut oil 2 tbsp

Nutrition summary

Carbohydrates 60 g 66%

Protein 13 g 14%

Fat 7 g 17%

Serving size 320g

Cooking steps

1

Soak the black chickpeas overnight in plenty of water; drain and pressure cook with fresh water and 1/2 tsp salt for 20–25 minutes until tender.
2

Mix rice flour with a pinch of salt and sprinkle water little by little while rubbing with fingers until the mixture holds shape when pressed but is still crumbly (do not over-wet).
3

Layer the puttu maker alternately with the rice flour mixture and grated coconut; steam over medium heat for 8–10 minutes until cooked through and aromatic.
4

For kadala curry: Heat coconut oil in a pot over medium heat, reduce the heat and crackle mustard seeds. Add curry leaves, then sauté chopped onions until golden, stirring often.
5

Add tomatoes, turmeric, red chili, coriander, and black pepper; sauté until tomatoes are soft and the spice paste is fragrant and cohesive. Add cooked chickpeas with liquid, simmer uncovered for 10–12 minutes to allow flavors to meld, adjusting salt as needed.
6

Serve hot steamed puttu with the kadala curry on the side.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Puttu Kadala Recipe?

The core ingredient duo is rice flour (for the puttu) and black chickpeas, or kadala, for the curry. Rice flour creates steamed cylinders with light texture, while black chickpeas bring the dish’s distinct taste, protein, and fiber. Aromatic coconut, curry leaves, and coconut oil further define the authentic Kerala flavor.

Q. Which spice makes the biggest difference in kadala curry flavor?

Coriander powder and black pepper are crucial: coriander adds sweet-earthy depth, while black pepper delivers gentle heat and an unmistakably South Indian aroma. Their balance, along with curry leaves, gives kadala curry its signature robust and complex flavor.

Q. How do I avoid dry or dense puttu?

For soft, fluffy puttu, the flour mixture should be just damp—moist enough to clump when pressed. Over-wetting makes puttu dense, while under-wetting leads to dry, crumbly texture. Layering with fresh grated coconut also keeps the puttu moist and enhances the flavor.

Q. What is the calorie and macronutrient content per serving?

Each serving contains approximately 365 kcal, with about 60g carbohydrates (66% of calories), 13g protein (14%), and 7g fat (17%). This makes it a high-carbohydrate, protein-rich, and fiber-focused vegetarian breakfast ideal for sustained energy.

Q. What’s important in cooking kadala curry for best texture and taste?

Ensure black chickpeas are soaked overnight and cooked until just tender, not mushy. Sauté onions well for sweetness, and simmer chickpeas in the spiced base so they absorb full flavor. Don't rush the simmering step—this is key for rich, cohesive curry.

Best Easy Puttu Kadala Recipe

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