Steamed Rice Cakes with Kerala Black Chickpea Curry

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A beloved breakfast from Kerala's backcountry, this dish pairs soft steamed rice flour cakes layered with fresh coconut alongside a deeply spiced black chickpea curry. The contrast of fluffy, mild puttu with the bold, peppery gravy studded with fennel and curry leaves is what makes it iconic. Serve hot with ripe banana slices for an authentic touch.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 21 gFat
• 13 gSaturated Fat
• 62 gCarbs
• 11 gFiber
• 5 gSugar
• 16 gProtein
• 640 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 14 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the Steamed Rice Cakes

• 1.5 cups coarse rice flour (puttu podi)
• 1/2 teaspoon salt
• 3/4 cup warm water, plus more as needed
• 3/4 cup freshly grated coconut, divided
• 1 teaspoon coconut oil

For the Black Chickpea Curry

• 1 cup dried black chickpeas (kala chana), soaked overnight
• 2 tablespoons coconut oil
• 1/2 teaspoon black mustard seeds
• 1 large red onion, finely chopped
• 1 sprig fresh curry leaves
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 teaspoon fennel seeds, lightly crushed
• 1/2 teaspoon black peppercorns, lightly crushed
• 1 medium tomato, finely chopped
• 1/4 teaspoon ground turmeric
• 1 teaspoon red chili powder
• 1.5 tablespoons coriander powder
• 1/2 teaspoon garam masala
• 1 cup freshly grated coconut
• 1.5 cups hot water
• 1 teaspoon salt, or to taste
• 1 tablespoon chopped cilantro for garnish

Directions

1. Drain the soaked chickpeas, place them in a pressure cooker with 3 cups of water and 1/4 teaspoon salt, and cook for 6 to 7 whistles until tender but not mushy. Reserve the cooking liquid and set the chickpeas aside.
2. Make the coconut paste by blending the grated coconut with 1/2 cup warm water until smooth and milky; set aside. In a mixing bowl, combine rice flour and salt, then drizzle warm water a little at a time while rubbing between your fingers until the flour holds its shape when squeezed but crumbles easily. Drizzle with coconut oil and toss gently.
3. Assemble the puttu maker (puttu kutti) by adding 1 tablespoon of grated coconut as the first layer, followed by 3 to 4 tablespoons of moistened flour, then another tablespoon of coconut, repeating until the cylinder is loosely filled. Steam over boiling water for 6 to 8 minutes until firm and aromatic; gently push out with a skewer and slice into rounds.
4. While the puttu steams, prepare the curry base. Heat coconut oil in a heavy pan over medium heat until shimmering, add mustard seeds and let them pop, then add curry leaves, slit green chilies, and fennel and peppercorns; saute for 20 seconds until fragrant.
5. Add the chopped onion and cook for 5 to 6 minutes until soft and golden at the edges, then stir in the ginger-garlic paste and cook 1 minute more. Add the chopped tomato, turmeric, red chili powder, and coriander powder, and cook until the tomato breaks down and oil begins to separate at the edges, about 4 minutes.
6. Pour in the reserved chickpea cooking liquid and the coconut milk paste, add the cooked chickpeas, season with salt, and bring to a gentle simmer. Cook uncovered for 10 to 12 minutes until the gravy thickens to a coating consistency and the chickpeas absorb the spice flavors.
7. Stir in the garam masala, finish with a generous drizzle of raw coconut oil, and taste for salt and heat. To serve, arrange warm puttu rounds on plates, ladle the kadala curry alongside, and garnish with fresh cilantro.
8. Pair with sliced ripe bananas, a small bowl of green papaya or coconut chutney, and a strong South Indian filter coffee for the complete Kerala morning experience.

Cook’s Notes

• Use coarse puttu flour rather than fine rice flour for the right crumbly-yet-steamed texture; pre-roasted varieties from Kerala grocers work best.
• Always finish kadala curry with a raw pour of cold-pressed coconut oil just before serving; this gives the curry its signature aroma and depth.
• If you do not have a puttu maker, use a stainless steel steamer with small idli molds lined with banana leaves and steam the same way for 8 minutes.
• Do not over-soak the rice flour; stop adding water the moment a handful clumps when squeezed and crumbles when tapped, otherwise the puttu turns dense.
• Leftover kadala curry thickens overnight; loosen with a splash of hot water and reheat gently, as the flavors deepen beautifully the next day.

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