• Prep Time: 5 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 2-3 Servings

Kappa Puttu

  • Recipe Submitted by on

Category: Indian

 Ingredients List

  • Boiled Kappa/Tapioca: 1 cup, chopped into smaller pieces.
  • Raw Rice Flour: 1/2 cup, homemade or store-bought (you can get this in grocery shops)
  • Salt: 1/2 tsp.
  • Grated Coconut: 1/2 cup.


Take out left over cold and refrigerated boiled kappa/tapioca slice thinly, or cut into cubes or whatever shape you prefer....fill into a cup...it should be heaped.
What I do always is; I just take a handful of kappa puzhungiyathu (boiled kappa) and slice or chop them into the dry grinder and top with a handful of rice flour, for your easy understanding I have made it into a recipe with cups.

Put this kappa into the dry grinder jar of your mixie (use only the dry grinder jar). Then top with 1/2 cup of roasted rice flour or iddiyappam podi.

Add in half tsp salt.

Close your dry mixer bowl and pulse 30 - 40 seconds and you will get this lightly crumb like kappa puttu podi....I told you its easy!! No grating of raw kappa is needed.....easy kappa puttu podi :)
Note: That there is not a drop of water is used to make this podi....and use your dry grinder only.

Lets steam the kappa podi.
Into the puttu maker or if you do not have puttu maker do not worry, you still can make puttu with chiratta (coconut shell) add in 1 to 2 tbsp of grated coconut.

Top it with kappa puttu podi....I prefer to spoon in the podi.

I like to use my pressure cooker to steam puttu, this particular chiratta puttu kutti can be placed on top of the hob of cooker filled with water and steamed. You can also use this puttu maker on top of a puttu kudam but it will take longer time to cook. Steaming in cooker takes about 2- 3 min.
With this measure, I got three kutti.

Soft kappa puttu is ready, making this easier than writing this post for you :)
I served with Nadan Meen Curry or you can have with Mathi Mulakittathu.

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