Cookware

Puttu Maker (Puttu Kutti)

A cylindrical steamer that cooks layered rice flour and coconut into South Indian puttu.

A puttu kutti is a tall cylindrical steaming vessel, traditionally a section of bamboo and now usually aluminum or steel, that sits atop a pot of boiling water. Moistened rice flour is layered with grated coconut inside the perforated cylinder and steamed into the soft, crumbly Kerala breakfast cake called puttu. A perforated base lets steam rise through the packed flour to cook it evenly.

The Puttu Kutti is a cylindrical steamer from the Kerala–Tamil Nadu culinary belt that produces puttu — those distinctive layered logs of steamed rice flour and grated coconut that arrive at the table looking like ridged cake rolls. It is not a single-purpose gadget but a precision steam vessel: a hollow cylinder closed at one end by a perforated disc (the idi) and capped at the other by a snug lid, designed to sit directly above a pot of boiling water or the mouth of a pressure cooker. What makes it worth owning rather than improvising is its geometry — the narrow bore forces the flour and coconut into a tight, even column, and the perforated base delivers steam uniformly upward through every layer.

The tool's behavior defines the dish's character. Flour is moistened just enough to clump when squeezed but still crumble, then packed loosely into the cylinder in alternating layers with fresh grated coconut. Steam entering through the perforated disc rises through this crumbly matrix, gelatinizing the rice starch without compacting it; the result is puttu's signature texture — light, granular, and faintly crumbly on the bite, never pasty. A slim wooden rod is used both to pack the flour and, once steaming is done, to push the finished cylinder cleanly out of the mold onto the plate.

Born in Kerala and Tamil Nadu and carried into Sri Lanka by the Tamil diaspora, the puttu maker has spread across South India and into diaspora kitchens worldwide. Traditional versions are brass or bronze, prized for even heat and a subtle sweetness they lend over years of use; modern ones are stainless steel or food-grade aluminum, lighter, cheaper, and far easier to care for. The same cylinder, fitted with a different perforated plate, doubles as a steamer for idiyappam (string hoppers), which is why most Indian kitchen stores now sell it as part of a small interchangeable set.

Alternatives

Idli SteamerStovetop Steamer With MoldPressure Cooker With Puttu Insert

Types & varieties

Brass / bronze Puttu Kutti

Heirloom version; prized for even heat and a subtle flavor that develops with use, but needs careful cleaning and oiling

Stainless steel Puttu Maker

Modern, durable, dishwasher-safe; the most common household choice today

Pressure-cooker Puttu Maker

Cylindrical insert sized to sit inside a standard pressure cooker above a small water vessel

Multi-tier Puttu Maker

Stacks two or three cylinders so different flours (rice, ragi, wheat) can steam simultaneously

Mini / single-serve Puttu Maker

Smaller diameter for individual portions or quick breakfast quantities

Idiyappam-compatible set

Sold with an interchangeable perforated disc that turns the same cylinder into a string-hopper steamer

Loading and steaming the cylinder

The order and texture of each layer is what separates good puttu from a heavy lump. The perforated disc is seated at the bottom, then a thin layer of grated coconut is dropped in first — this catches the initial steam and keeps the base layer from drying out. Flour goes in next, spooned in loose handfuls and pressed only enough to level it, never compacted. The pattern repeats: coconut, flour, coconut, flour, ending with coconut on top so the lid's condensation drips onto coconut rather than wet flour. The lid is fitted, the cylinder is set over steadily boiling water, and timing begins only when a strong plume of steam first hisses from the seam. Five to eight minutes later, the lid comes off, the wooden rod is pushed down from the top through the puttu, easing the finished cylinder cleanly out of the mold; the empty kutti lifts away, leaving the intact log on the plate.

Disc goes in first, then coconut, then flour — never flour directly onto the disc
Each flour layer should be roughly two finger-widths thick; coconut layers need only a thin, even sprinkle
Pack with the flat of your fingers or the wooden rod held vertically — do not twist or tamp
Steam timing starts from the moment steam escapes the lid seam, not from when the pot is placed on the flame

Caring for brass versus stainless steel

The material shapes how you maintain the tool. Stainless steel puttu makers tolerate detergent, the dishwasher, and the rough side of a sponge, and they store indefinitely as long as they are dried. Brass and bronze need gentler treatment: the patina that builds up over years is part of what cooks appreciate, and harsh abrasives strip it. A scrub with tamarind pulp, diluted lemon juice, or rice-water ash removes tarnish without scratching; the inside should be wiped dry after each wash to prevent water spotting, and lightly oiled before long storage.

Brass: clean with tamarind, lemon, or rice-water ash; avoid steel wool and harsh detergents
Stainless: dishwasher-safe; dry thoroughly to prevent water marks inside the cylinder
Oil the interior of a new brass kutti with ghee or coconut oil for the first few uses
Store dry in a ventilated space; trapped moisture in a closed brass cylinder leads to verdigris

Common uses

Steaming puttu — the layered rice flour and grated coconut cylinder that is the defining useSteaming ragi, wheat, or millet puttu for healthier or regional variationsSteaming idiyappam (string hoppers) when fitted with the matching perforated discCooking small steamed snacks like kuzhal puttu or sweet coconut preparations

Tips & pitfalls

Pulse store-bought fine rice flour briefly in a mixer or use coarsely ground flour — overly fine flour turns pasty and seals against the steam
Sprinkle water and salt over the flour and rub between your palms until it holds shape when squeezed but still crumbles — this sandy texture is what lets steam pass through evenly
Pack the flour gently with your fingers or the wooden rod; pressing too hard produces dense, gummy puttu that never recovers
Always start with a layer of grated coconut at the bottom of the cylinder so the first burst of steam isn't wasted on dry flour
Keep the boil at a steady, moderate flow — a roaring boil cracks the cylinder seal and ruins the shape on the plate
Let the finished puttu rest 1–2 minutes before pushing it out with the wooden rod — it firms slightly and slides cleanly
Reheat leftover puttu by sprinkling a little water and re-steaming for 3–4 minutes; microwaving dry makes it rubbery
Line the perforated disc with a thin banana leaf or kitchen towel for easier release and a subtle aroma
Never use steel wool on brass — clean with tamarind paste, lemon, or rice-water ash to preserve the patina

Good to know

Origin: Kerala and Tamil Nadu, South India; also Sri Lanka among the Tamil diaspora
Traditional name: Puttu Kutti (Malayalam/Tamil); also Puttu Maker or Puttu Kutam
Traditional material: Brass or bronze; modern versions in stainless steel or food-grade aluminum
Typical dimensions: Cylinder roughly 5–7 cm in diameter and 15–25 cm tall; mini and family-sized variants exist
Core components: Hollow cylindrical body, perforated inner disc (idi), fitted lid, and a wooden rod for packing and ejecting
Cooking medium: Rice flour layered with grated coconut; wheat, ragi, or millet flour for variations
Cook time: 5–8 minutes of active steaming once steam is established
Cleaning: Brass needs tamarind or lemon-water scrubbing; stainless steel is dishwasher-safe