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Puttu (Malayalam: പുട്ട്,IPA: [puʈːɨ̆]) (Tamil: பிட்டு,IPA: [pittu]) is a culinary specialty in Kerala. It is also popular in certain areas of Sri Lanka and Tamil Nadu. It is made by steaming moistened rice powder. It is key that little water, enough to wet the flour is added little at a time. This is not of dough consistency, but a damp course mixture, sometimes with added fresh coconut flakes. Of late, other variations with wheat flour, flour made from tapioca, corn and ragi and even maida are also used. Puttu is also served with various dishes, most popularly papadam, yellow Kerala plantain, chicken curry, kadala curry (black chickpeas curry) etc.

For steaming the puttu, there is a special utensil called Puttu Kutti. It consists of two sections. The lower bulkier portion is where the water for steaming is stored. The upper detachable leaner portion which is separated from lower portion with peforated lids so as to allow the steam to pass through and bake the rice powder which has been filled. The upper portion of the leaner section is covered with a peforated cup shaped lid once it is filled with rice powder. Another variant is the chiratta puttu, where the steaming is done on a coconut shell die, or in a steel replica of similiar shape as photographed. Some also have steamed the mixture in a pan similar to an idli pan. The only difference between the typical idli pan used for steaming idlis and the one used for steaming puttu is that there should be small holes on the bottom of the idli pan to allow steam to escape the bottom of each portion.

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-'''Puttu''' ([[Malayalam Language|Malayalam]]: പുട്ട്,{{pronounced|puʈːɨ̆}}) ([[Tamil Language|Tamil]]: பிட்டு,{{pronounced|pittu}}) is a culinary specialty in [[Kerala]]. It is also popular in certain areas of [[Sri Lanka]] and [[Tamil Nadu]]. It is made by steaming wet rice powder. Of late, other variations with wheat flour, flour made from tapioca, corn and ragi and even maida are also used. Puttu is also served with various dishes, most popularly papadam, yellow Kerala plantain, chicken curry etc.
+'''Puttu''' ([[Malayalam Language|Malayalam]]: പുട്ട്,{{pronounced|puʈːɨ̆}}) ([[Tamil Language|Tamil]]: பிட்டு,{{pronounced|pittu}}) is a culinary specialty in [[Kerala]]. It is also popular in certain areas of [[Sri Lanka]] and [[Tamil Nadu]]. It is made by steaming moistened rice powder. It is key that little water, enough to wet the flour is added little at a time. This is not of dough consistency, but a damp course mixture, sometimes with added fresh coconut flakes. Of late, other variations with wheat flour, flour made from tapioca, corn and ragi and even maida are also used. Puttu is also served with various dishes, most popularly papadam, yellow Kerala plantain, chicken curry, kadala curry (black chickpeas curry) etc.
+For steaming the puttu, there is a special utensil called ''Puttu Kutti''. It consists of two sections. The lower bulkier portion is where the water for steaming is stored. The upper detachable leaner portion which is separated from lower portion with peforated lids so as to allow the steam to pass through and bake the rice powder which has been filled. The upper portion of the leaner section is covered with a peforated cup shaped lid once it is filled with rice powder. Another variant is the chiratta puttu, where the steaming is done on a coconut shell die, or in a steel replica of similiar shape as photographed. Some also have steamed the mixture in a pan similar to an idli pan. The only difference between the typical idli pan used for steaming idlis and the one used for steaming puttu is that there should be small holes on the bottom of the idli pan to allow steam to escape the bottom of each portion.
-For steaming the puttu, there is a special utensil called ''Puttu Kutti''. It consists of two sections. The lower bulkier portion is where the water for steaming is stored. The upper detachable leaner portion which is separated from lower portion with peforated lids so as to allow the steam to pass through and bake the rice powder which has been filled. The upper portion of the leaner section is covered with a peforated cup shaped lid once it is filled with rice powder. Another variant is the chiratta puttu, where the steaming is done on a coconut shell die.
 ==See also==