Puttum Payarum Pinae Pappadavum/Steamed Rice Cake with Field Peas Curry and Indian Wafer

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Puttu is one of breakfast food that most Malayalees love. It is one of the regular dishes in the morning with tea at most of the tea shops especially in small villages all over Kerala. The other dishes that you are likely to see in a road side teashop with a glass shelf in front door are parippu vada( Chana dal fritters), Uuzhunu vada(urad dal fritters), Ethakaappam( Plantain fritters) , Idly, dosa, appam, idiyappam etc. Poovan Banana  will be hanging like this too. If you watch any old Malayalam movie, you can see a chayakada (teashop) with some member’s enjoying tea and delicious puttum payraum. Nowadays our heroes are busy with action and romance no time to sit and enjoy the puttu. 

Amma used to make puttu only during the weekends; and I enjoyed them with sugar and banana. Even though I like puttu with banana and sugar, I am health conscience nowadays, so I try to make a curry like chickpeas (kadala), or green gram or field beans ( payrau) . Sometimes when I want to make puttu extra special, I also fry some pappadam (pappad/thin Indian wafer) along with it. Even though puttu is a breakfast dish, I make them as my dinner special, like it was yesterday. I can live with puttu and payraum for 3 time’s day, l love it just like that. Amma made both puttu with rice and wheat flour. Now I make only rice puttu. Dad bought me a puttu maker the last time I visited India, which I love a lot. You need that to make puttu; you can make it in the steamer if you don’t care about the shape. 
Usually puttu flour is made by soaking the rice for few hours and grinding it into coarse powder. Then they are sieved and roasted. Nowadays as most people don’t have the time to soak, grind, and roast the rice, so they simply go to any Indian store and get instant puttu podi (puttu/rice flour). I found some instant powders that require the addition of slightly more amount water  while  mixing thoroughly before steaming.

I used field beans for making my payrau curry. It is easy just snap open the can and use.

I made puttu and payrau curry according to mom’s recipe.

What you need

For puttu
Brown rice flour: 2 cups
Salt: ½ teaspoon
Water: ¾ cup (You need ½ cup if homemade rice flour is using)
Coconut scraped: 1 cup

For Payaru curry

Field peas with snaps: 2 can (15.5oz)
Onion: 1 no ( finely chopped)

For grinding

Coconut: ¾ cup
Cumin seeds: 1 ½ teaspoon
Green chili: 1 no (I used Serrano pepper)
Ginger: 1 inch
Garlic: 2 cloves

For seasoning
Mustard: ½ teaspoon
Turmeric powder: ¼ teaspoon
Salt: ¼ teaspoon
Urad dal/Black gram dal: 1 teaspoon
Red chilli: 2 no (halved)
Olive oil: 1 tablespoon

How I made


Dry roast the brown rice flour for 4 minutes and keep aside.
In a bowl mix rice flour, and water to form a coarse mix without any lumps and do not change the shape of flour. If you take a fist full of flour, it will hold together, but it will loosen once you remove the fist. Keep aside for another 10 minutes.
In mean time if you are using puttu maker fill it with water and let it boil or if you are using attachment to pressure cooker step-up in the stove.
Fill 2 tablespoon of grated coconut on the bottom of puttu mold and fill the rice flour again add coconut in the middle and rice flour on the top of it and finish it with a layer of coconut.
Steam the rice flour until steam starts comes out from all three holes on the top of puttu maker ( It will takes about 10 minutes).
Steam the rice flour until you finished cooking all the rice flour.

Payaru curry/ Field peas curry

Drain and wash the canned field peas and keep aside.

Grind coconut with Serrano pepper, ginger, and garlic and cumin seeds into fine paste.

Heat oil in sauce pot and add mustard seeds and halved red chilies. Once mustard seeds starts popping add chopped onions and fry until they change color or become translucent it takes about 7 minutes.

Add washed field peas and ground coconut mixture along with turmeric and salt. Cook everything for another 7 minutes or until everything combined well.

Check salt and spices if needed adjust and switch of the flame.

Enjoy with puttu and pappadam.

Preparation time: 45 minutes
Yield: 4 serving
Verdict: Yummy as usual
Will you make it again sure I will.


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  1. says

    Ithilum nalla combination vere illa…My hubby’s all time fav breakfast item….Pinne cherupayaranu ithinekalum nalla combination…

  2. says

    Rachana, Priya, Sadana and Muskan, Sushma, Devi, Tina, Usha Thanks

    Sushma, you make puttu if you have idly mold. No problem cook until the flour change color.

  3. says

    It was such a delight coming across this ‘puttu’ recipe!
    Yes, many of us can relate to living on puttu and pappadam 3 times a day with generous doses of fresh grated coconut!!!