Wheat Rava Puttu brings the authentic taste of Kerala right to your kitchen. This beloved breakfast dish has been filling hearts and bellies for generations. You’ll love how the roasted wheat semolina creates the most wonderful nutty aroma while cooking. The layers of fluffy rava mixed with sweet coconut make every bite special. Don’t worry if you’re new to making puttu – this recipe breaks it down into simple steps that anyone can follow. Trust me, once you try this homemade version, you’ll never want to go back to store-bought options.
About the Recipe
This recipe transforms everyday wheat rava into something truly special. What makes this puttu stand out is the perfect balance of textures and flavors. The roasted wheat semolina gives it a lovely golden color and nutty taste that pairs beautifully with fresh coconut. You get protein from the cashews and healthy carbs from the wheat. It’s much lighter than heavy breakfast options but keeps you full until lunch. The steaming method makes it incredibly fluffy and easy to digest. Plus, you probably have most of these ingredients in your pantry already.
Why You’ll Love This Recipe
The smell alone will make you fall in love with this dish. When that wheat rava roasts in ghee, your kitchen fills with the most incredible aroma. Each layer of the puttu offers something different – the nutty wheat, sweet coconut, and crunchy cashews create the perfect bite. It’s healthy comfort food at its best. You can make it ahead for busy mornings, and kids without a doubt love the fun cylindrical shape. The recipe is forgiving too – even if your measurements aren’t perfect, you’ll still get delicious results. And let’s be honest, anything steamed in coconut layers is bound to be amazing.
Cooking Tips
Don’t skip the roasting step – it makes all the difference in flavor. The water should be warm, not hot, when you mix it with the rava. You want the mixture to hold together when squeezed but still crumble easily. If it feels too dry, add water one tablespoon at a time. Make sure your puttu maker is well-greased to prevent sticking. Layer the coconut generously – it adds moisture and flavor to every bite.
Serving and Storing Suggestions
This recipe serves 3-4 people and takes about 30 minutes from start to finish. Serve your puttu hot with coconut chutney or banana for the authentic experience. You can also enjoy it with a drizzle of ghee and sugar for a sweet treat. Store leftovers in the refrigerator for up to 2 days. Reheat by steaming for 2-3 minutes or microwave briefly. The puttu tastes best fresh, so try to make only what you’ll eat right away.
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Nutrient Benefits
Wheat rava provides complex carbohydrates and fiber that keep you energized throughout the morning. Fresh coconut adds healthy fats and natural sweetness without any processed sugar. Cashews bring protein and important minerals like magnesium and zinc. Since it’s steamed rather than fried, this puttu is light on your digestive system. The ghee provides vitamin A and helps your body absorb fat-soluble vitamins. It’s a well-balanced breakfast that nourishes your body while satisfying your taste buds.
Wheat Rava Puttu
Ingredients
- 2 cups Wheat Rava - 2 cups
- 1 tbsp Ghee (+ 1 tblsp to grease)
- 1/2 cup Coconut (grated)
- 1 tbsp Cashewnuts (chopped)
- Salt as per taste
Instructions
- Heat a little ghee in a pan.
- Roast the wheat rava till light golden.
- Boil 1 cup of water in a pan and keep aside to cool.
- Add little salt and mix well.
- Combine the wheat rava with cashewnuts in a bowl.
- Add the warm water and mix well. Do not add too much water.
- The mixture should not be sticky and must be easily separable.
- Add a little bit of the grated coconut to a greased puttu maker.
- Add 1 tblsp of the rava mixture followed by coconut and again rava.
- Steam cook the puttu for 15 minutes and remove.
- Transfer to a plate and serve with coconut chutney.
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Frequently Asked Questions
Can I make this puttu without a traditional puttu maker?
Yes. You can use a steamer basket lined with cheesecloth or even a pressure cooker without the weight. Just make sure to create layers and steam for the same amount of time. The texture might be slightly different, but it will still taste delicious.
What should I do if my rava mixture becomes too sticky?
Add a little more dry roasted rava and mix gently. The mixture should hold together when pressed but break apart easily with your fingers. If it’s still sticky, let it sit for 5 minutes to absorb the moisture before adding more rava.
How do I know when the wheat rava is properly roasted?
The rava should turn light golden brown and smell nutty. This usually takes 3-4 minutes on medium heat. Keep stirring to prevent burning. You’ll notice the color change from white to pale gold – that’s your cue to remove it from heat.
Can I prepare the rava mixture ahead of time?
It’s best to steam the puttu immediately after mixing. However, you can roast the rava in advance and store it in an airtight container. Just add water and assemble when you’re ready to cook. The mixture tends to dry out if left sitting too long.
image credit: weliciousdelicious.blogspot.com
