06/06/2026
I always make puttu for Eid breakfast. It’s a tradition I truly love and a favourite in our home.
Some families prefer idiyappam, and across Sri Lanka there are so many different variations of puttu, each with its own special touch and flavour.
In my version, I always add a little leftover rice. It gives the puttu a wonderfully soft texture and makes the taste even better. Leftover rice is my little secret ingredient, and once you try it, you’ll notice the difference. Such a simple addition, but it really makes the puttu softer and more delicious.
If you also add leftover rice to your puttu, tell me in the comments. And if you haven’t tried making puttu with leftover rice yet, give it a try and let me know how it turns out. I always love hearing your feedback and seeing your creations.
Ingredients
Rice flour – 2 cups
Shredded coconut – 2 cups
Leftover rice – 1½ cups (lightly pulse if using long-grain rice)
Salt – ½ tbsp
Water – as needed
Method
In a bowl, combine rice flour, shredded coconut, leftover rice, and salt.
Gradually add water and mix until the texture becomes crumbly yet fluffy. When pressed in your palm, it should hold lightly but break apart easily.
Prepare your puttu maker. You can use a bamboo or coconut shell puttu maker — today I’m using a bamboo puttu maker.
Fill the puttu maker with the mixture and steam for 2–3 minutes.
Your Sri Lankan Eid Puttu is ready to enjoy.
If you have any questions, leave them in the comments, and don’t forget to follow for more recipes.
