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Prep Time20 min
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Cook Time5 minutes
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Serving2
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Serv Size1/3 to 1/2 of the Kalayam
This is a unique variation of the traditional South Indian breakfast favorite, Puttu. While the classic version is made with steamed rice flour and grated coconut, this one swaps the rice flour for freshly grated tapioca, resulting in a softer, less doughy texture that’s surprisingly light and satisfying.
You’ll need a traditional Puttu Kalayam for this: essentially a two-part steamer with a pot at the bottom for boiling water and a cylindrical chamber on top to steam the puttu. These days, I think there are many versions that have just the cylindrical chamber, which can be placed directly on top of a pressure cooker (much more convenient if you’re short on space or don’t own the traditional setup). For seasoned South Indian cooks, this dish should be a breeze. But if, like me, you only revisit these traditional recipes once in a while, it might take a little extra effort 😄. Still, it’s absolutely worth it!
I remember eating this occasionally growing up, and I’ve always found it interesting that, unlike the usual puttu, this version is often enjoyed on its own, without any side dishes. It’s earthy, nostalgic, and a great way to bring back a piece of home.
Ingredients
Tapioca Puttu
Directions
This simple yet nostalgic dish comes together quickly once you've prepped your ingredients. With just a few layers and a short steam, you'll have a comforting, earthy breakfast or snack that's unlike your usual puttu.
Season the tapioca: Sprinkle a pinch of salt over the grated tapioca and mix well to distribute evenly.
Layer the puttu kalayam: Begin by adding about 3 tablespoons of the salted tapioca to the bottom of the cylindrical chamber. Next, layer 1 tablespoon of grated coconut, followed by around 2 tablespoons of crumbled jaggery.
Repeat the layers: Continue layering tapioca, coconut, and jaggery in the same order until the chamber is full, finishing with a layer of tapioca on top.
Steam the puttu: Attach the chamber to the base pot (or pressure cooker if you're using a modern version) and steam on medium heat for about 3–5 minutes, or until the tapioca is tender and cooked through.
Serve warm: This dish is most flavorful when warm, as the gentle heat brings out the sweetness and texture in every bite. So be sure to serve it fresh off the steamer.
Conclusion
This version of puttu is flavorful and naturally sweet, perfect to enjoy on its own. Whether it's a weekend treat or a nostalgic throwback to your childhood, it's a satisfying bite of tradition.
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