Posted by Jvl Classicware
on May 07, 2026
There is a very specific kind of morning guilt that comes from owning a puttu maker and not using it. It sits there on the shelf, gleaming and purposeful, while breakfast becomes biscuits and tea again. The problem is almost never motivation. Anyone who has eaten freshly steamed puttu with kadala curry and a ripe banana knows exactly why they wanted that puttu maker in the first place. The problem is almost always uncertainty. Exactly how much water goes in the base. Exactly how the cylinder attaches. Exactly how you know when it is done. And exactly what happens if you get any of these things wrong.
Getting to Know Your Puttu Maker Before You Begin
The first step in learning how to use a puttu maker correctly is understanding what each part of the vessel does and why it is designed the way it is. A puttu maker is not a complex piece of equipment but it is a precisely designed one, and understanding the purpose of each component makes the assembly and usage process feel logical rather than mechanical.
The Steam Base
The steam base is the lower portion of the puttu maker. It is a closed vessel, typically shaped like a rounded pot or boiler, that holds water. This is the component that sits directly on the flame of the stove. When the base is heated, the water inside it boils and generates steam. The base has a single opening at the top where the puttu cylinder attaches. Everything that happens inside the cylinder, the cooking of the rice or ragi flour and coconut layers, is driven by the steam generated in this base.
The steam base is the engine of the puttu maker. Fill it correctly, heat it correctly, and everything above it works as designed. Neglect it, underfill it, or use it incorrectly and no amount of perfect cylinder assembly will produce good puttu.
The Puttu Cylinder
The puttu cylinder is the most distinctive visual element of the puttu maker and the component that most people associate with the vessel when they first see it. It is a hollow tube, typically twelve to fifteen centimetres long, with a perforated base plate at its lower end and an open or lightly capped top. The cylinder attaches to the opening at the top of the steam base and acts as the mould in which the puttu is assembled and cooked.
The perforated base plate at the bottom of the cylinder is the critical component that makes puttu cooking possible. When steam rises from the boiling water in the base, it passes through the single opening at the top of the base and then upward through the holes in the perforated base plate into the interior of the cylinder. This upward flow of steam through the holes is what cooks the layers of flour and coconut from below, setting them into the firm, crumbly, cylindrical cake that is traditional Kerala puttu.
The Top Cap or Lid
Most puttu cylinders come with a small cap or lid that fits over the open top of the cylinder. This cap typically has a small hole in its centre. The hole is not decorative. It serves a critical functional purpose as a steam release indicator. When puttu is fully cooked or very close to fully cooked, the steam that has passed through the entire column of flour and coconut layers exits from this hole in the top cap. The appearance of steady, continuous steam from this hole is the most reliable visual signal that the puttu is ready or nearly ready to be removed from the heat.
The Perforated Base Plate
The perforated base plate is a small, flat, round disc with multiple small holes across its surface that fits into the bottom opening of the puttu cylinder. It serves two purposes simultaneously. During cooking, it acts as the steam distribution surface through which upward steam from the base enters the cylinder. After cooking, it acts as a plunger. When the cylinder is removed from the base and held over a plate, the perforated disc is pushed upward through the cylinder from below, which pushes the cooked puttu out of the open top of the cylinder and onto the plate in one clean, intact movement.
Choosing the Right JVL Puttu Maker for Your Kitchen
Before covering the usage instructions in detail, it helps to know which JVL Classicware puttu maker is the right choice for your specific household needs. JVL offers five distinct puttu maker products across the collection, each designed to suit different household sizes, preferences, and cooking styles.
The JVL Multi-Purpose Puttu Maker is the most versatile option in the range. In addition to making traditional puttu, it can be used for steaming idiyappam, kozhukatta, modak, and other South Indian steamed preparations. For any household that wants a single steaming vessel that does multiple jobs well, this is the most practical first choice.
The JVL Round Puttu Maker produces the classic cylindrical puttu shape that is most familiar to South Indian households. If you grew up eating traditional round puttu and want to replicate exactly that experience at home, this is the natural choice.
The JVL Square Puttu Maker produces puttu in a modern square cross-section that is easier to cut into even portions and presents elegantly on a contemporary dining table. It is particularly popular in urban households that appreciate the traditional dish in a more contemporary format.
The JVL Chiratta Puttu Maker produces smaller, rounder puttu portions in the chiratta format inspired by the traditional coconut shell mould used in certain parts of Kerala. These smaller portions are ideal for children, for serving puttu as part of a more elaborate breakfast spread, and for households that prefer individual portion sizes rather than a single large cylinder.
The JVL 3 Puttu Maker comes with three cylinders that can all be steamed simultaneously on a single base. This is the most practical choice for larger families who eat puttu regularly and do not want to make multiple sequential batches before everyone at the table has been served.
Explore all five options in the complete JVL Puttu Maker collection and choose the one that fits your household.
Puttu Maker Setup Guide for Beginners – Before Your First Use
Before making puttu for the first time in a brand new puttu maker, a few simple preparation steps ensure that the vessel is clean, properly assembled, and ready to perform as designed from the very first use.
Washing the Puttu Maker Before First Use
Disassemble the puttu maker completely into its individual components, the steam base, the cylinder, the perforated base plate, and the top cap. Wash each component separately with warm water and a mild dish soap using a soft cloth or sponge. Rinse thoroughly and dry each component completely with a clean cloth before reassembling. This first wash removes any manufacturing residue, packaging dust, or surface odours that may be present on a brand new stainless steel product.
Checking the Perforated Base Plate
Hold the perforated base plate up to the light and verify that all the holes are clear and unobstructed. On a new puttu maker, all holes should be fully open. If you notice any partially blocked holes from the manufacturing process, use a thin pin or skewer to clear them before the first use. All holes need to be clear for steam to distribute evenly through the cylinder during cooking.
Testing the Cylinder Attachment
Practice attaching the cylinder to the steam base once before adding any water or flour. The cylinder should fit snugly and securely over the steam opening at the top of the base. On JVL puttu makers, the cylinder typically twists or presses into position. It should feel firm and stable when correctly attached, with no wobbling or loose movement that would allow steam to escape from the joint during cooking. If the attachment feels loose, check that the cylinder is fully engaged in its correct position before proceeding.
Puttu Maker Water Level Tips – How Much Water to Add
The water level in the steam base is one of the most important variables in puttu making and one of the most common sources of confusion for first-time users. Too little water and the base will run dry before the puttu finishes steaming, producing undercooked, dry puttu and potentially damaging the base vessel through dry heating. Too much water and the boiling water may bubble up through the steam opening into the base of the cylinder, wetting the lowest flour layer and making it gummy and dense.
The Correct Water Level for Standard Puttu Making
For a standard steaming session of one to two cylinderfuls of puttu, add approximately one and a half cups of water (approximately 300 to 350 millilitres) to the steam base. This quantity is calibrated to produce sufficient steam for a full four to six minute steaming session without running dry and without producing so much vigorous boiling that water bubbles up into the cylinder.
Most JVL puttu maker steam bases have a maximum fill line marked on the interior wall of the base vessel. Always fill to this line and never above it. If your specific model does not have a marked fill line, filling the base to approximately half to two-thirds of its total capacity is a reliable starting point.
For making two or more consecutive batches of puttu, check the water level in the base after each completed batch. The water level will have dropped as steam was produced during the first batch. Add enough water to return to the original level before beginning the second batch. Never add cold water to a base that is already hot and actively steaming as this can cause sudden steam surges. Allow the base to cool slightly before refilling if the water has reduced significantly.
How to Attach the Puttu Cylinder Correctly
Attaching the puttu cylinder to the steam base correctly is the assembly step that determines whether all the steam generated in the base is directed upward through the cylinder as intended, or whether some of it escapes from a loose connection point and reduces the steaming efficiency for the batch.
Step by Step Cylinder Attachment
Place the steam base filled with the correct amount of water on the stove and begin heating on medium-high heat. While the water heats, prepare the cylinder for filling.
Insert the perforated base plate into the bottom opening of the cylinder with the perforated surface facing upward so the holes face into the interior of the cylinder. The base plate should sit flat and level in the bottom opening. On most puttu cylinders, the base plate rests in a slight groove or lip at the bottom of the cylinder that holds it in position.
Once the water in the base is at a full rolling boil, carefully attach the filled cylinder to the steam opening at the top of the base. On JVL puttu makers, the cylinder typically engages by pressing down firmly and twisting slightly until it locks into position. Apply firm, even downward pressure while attaching to ensure the seal between the cylinder and the base is complete. A properly attached cylinder should feel stable and immovable once engaged. There should be no gap between the cylinder and the base from which steam can visibly escape.
If you notice steam escaping from the joint between the cylinder and the base rather than from the top cap hole after the cylinder is attached and steaming begins, the cylinder is not fully engaged. Turn off the heat, allow it to cool for thirty seconds, and reattach the cylinder more firmly before restarting.
How to Layer the Puttu Cylinder – The Step That Makes Puttu What It Is
The layering of the puttu cylinder is the most uniquely characteristic step in the entire puttu-making process and the one that distinguishes it most clearly from any other form of steamed cooking. The alternating layers of grated coconut and moistened rice or ragi flour that are assembled inside the cylinder before steaming are what create the beautiful cross-section of puttu when it is cut open after cooking and what ensure that coconut fragrance and sweetness is present in every bite of the finished dish.
Preparing the Flour Before Layering
Whether you are making traditional rice puttu or ragi puttu, the flour must be correctly moistened before it is layered into the cylinder. The correct moisture level is crumbly and damp, holding together when pressed in the palm but breaking apart easily when tapped. Add water to the flour one teaspoon at a time, rubbing through between additions, and perform the palm test after each addition until the correct consistency is reached. Over-wet flour produces gummy, dense puttu. Over-dry flour produces puttu that falls apart when unmoulded.
Step by Step Layering Method
With the perforated base plate already positioned at the bottom of the cylinder and the water in the steam base at a full boil, begin layering.
Add a layer of freshly grated coconut approximately one to two centimetres thick as the first layer at the very bottom of the cylinder directly above the perforated base plate. This bottom coconut layer will become the visible top of the puttu when it is turned out onto the plate, so use your best, most evenly and finely grated coconut for this foundational layer.
Add a layer of the prepared moistened flour approximately three to four centimetres thick over the first coconut layer. Do not press the flour down into the cylinder. Spoon it in lightly and allow it to settle of its own weight without any compression. The looseness of the flour layer is what allows steam to pass through it freely and cook it evenly from below. Pressing the flour down creates a compacted, dense layer that steam cannot penetrate properly, resulting in puttu that is cooked on the outside but raw or gummy in the centre.
Add another layer of grated coconut one to two centimetres thick over the first flour layer. Follow with another loose layer of moistened flour. Continue alternating coconut and flour layers until the cylinder is filled to within one centimetre of the top. Always finish with a final layer of coconut at the very top of the cylinder. This top coconut layer becomes the base of the puttu when it is turned out, creating a visible coconut layer on both the top and the bottom of the finished cylindrical cake.
Place the top cap onto the cylinder once all layers are in position.
How to Steam Puttu Correctly – Timing and Heat Management
With the cylinder filled and attached to the boiling base, the steaming step requires very little active involvement but has a few important details that make the difference between puttu that is perfectly cooked and puttu that is either undercooked or dried out.
Setting the Flame Correctly
Reduce the flame from medium-high, which was used to bring the water to a boil quickly, to medium heat once the filled cylinder is attached. Medium heat is the correct steaming temperature for puttu. It produces a steady, consistent flow of steam that travels upward through the cylinder at the right rate to cook the flour and coconut layers evenly without rushing.
High heat causes the water in the base to boil too aggressively. This creates turbulent steam that can cause the bottom flour layer to become wet from water bubbling up through the perforated plate, and can cook the bottom layers too quickly before the top layers have received adequate steam. High heat also evaporates the base water much faster, increasing the risk of running the base dry before the puttu is fully cooked.
Low heat produces insufficient steam pressure to cook the puttu evenly and extends the cooking time significantly, often resulting in the lower flour layers being adequately steamed while the upper layers remain partially raw.
How Long to Steam Puttu
Traditional rice puttu made in a standard puttu cylinder takes four to six minutes of steaming on medium heat after the cylinder is attached to the already boiling base. Ragi puttu steams slightly faster and is typically ready in three to four minutes due to the finer texture of ragi flour allowing steam to penetrate the flour column more quickly.
Do not set a timer and walk away. Monitor the top cap of the cylinder during steaming. When a steady, continuous, visible stream of steam begins escaping from the hole in the top cap, the puttu is either fully cooked or within thirty seconds to one minute of being done. Allow the steam to flow continuously from the top cap hole for a full one minute after it first appears consistently, then turn off the heat.
Resting After Steaming
After turning off the heat, allow the puttu maker to sit undisturbed for one to two minutes with the cylinder still attached to the base. This resting period uses the residual heat and steam remaining in the vessel to gently finish setting the structure of the puttu, particularly the top layers that received the least direct steam during the cooking period. The resting step also allows the puttu to firm up slightly, which makes unmoulding cleaner and easier.
How to Unmould Puttu – Getting It Out Cleanly Every Time
Unmoulding the puttu is the final technique-dependent step and the one that many first-time users find most nerve-wracking. Done with the right technique and a small amount of patience, the puttu slides out cleanly and intact every time.
Step by Step Unmoulding Technique
After the resting period, carefully detach the cylinder from the steam base. Use a clean cloth or oven mitt as the cylinder will be hot from the steam. Hold the detached cylinder vertically over a serving plate with the perforated base plate end facing downward toward the plate.
Using the extended handle or rim of the perforated base plate, apply steady, gentle upward pressure from below. The perforated base plate acts as a plunger, pushing the entire column of cooked puttu upward through the cylinder and out from the open top end. Apply continuous, even pressure rather than a single sharp push. The puttu should emerge smoothly and drop onto the plate in one intact, cylindrical piece.
If the puttu resists coming out cleanly, do not force it. Set the cylinder down for another minute to allow further cooling. Then try again with the same gentle, steady pressure. A puttu that has been given adequate resting time almost always releases cleanly with gentle pressure.
Allow the unmoulded puttu to rest on the plate for thirty seconds to one minute before serving. This brief rest allows the structure to settle and makes the puttu slightly more stable when portions are taken from it.
How to Clean Your Puttu Maker After Every Use
Proper cleaning after every use keeps the puttu maker in excellent condition and ensures that steam holes in the perforated base plate remain clear for consistent performance in every future batch.
Daily Cleaning Routine
Allow all components of the puttu maker to cool completely before washing. Disassemble the cylinder from the base and separate the perforated base plate from the cylinder. Wash each component separately with warm water and mild dish soap using a soft cloth or sponge.
Pay particular attention to the perforated base plate. Use a thin brush, a toothpick, or a thin pin to check that all the steam holes remain clear after every use. Flour residue from the cooking process can occasionally partially block individual holes, and a hole that is blocked during the next steaming session will create an area of reduced steam flow that causes uneven cooking in the flour directly above it.
Rinse all components thoroughly and dry completely with a clean cloth before reassembling and storing. Storing the puttu maker in its assembled form with moisture trapped between components can occasionally cause water spots or mild odours to develop over time. Storing it in a dry, disassembled state allows all surfaces to dry and air fully between uses.
Common Puttu Maker Mistakes and How to Avoid Them
Not Boiling the Water Before Attaching the Cylinder
Attaching the filled cylinder to the base before the water is at a full boil means the flour sits in a warm but not yet steaming environment for several minutes before proper cooking begins. During this time, the bottom flour layers begin to absorb ambient warmth and moisture unevenly without the uniform upward steam pressure that proper cooking requires. Always wait for a full rolling boil in the base before attaching the cylinder.
Pressing the Flour Layers Down in the Cylinder
This is the single most common mistake made by first-time puttu maker users and the one with the most direct negative impact on the texture of the final puttu. Flour that is pressed down creates a dense, compacted column that steam cannot penetrate properly. The result is puttu that is wet and gummy in the centre even when the outside layers feel adequately cooked. Always add flour loosely and never compress it.
Overfilling the Cylinder
Filling the cylinder all the way to the top rim leaves no room for the top cap to sit properly and can cause the uppermost flour layer to be compressed against the cap during steaming. Always leave at least one centimetre of clearance below the cylinder rim before placing the top cap.
Under-filling the Steam Base
Too little water in the base means the base runs dry before the puttu is fully cooked. When the base runs dry, steaming stops, the base can overheat, and the bottom layers of the puttu that were still absorbing steam become dry and hard suddenly. Always measure the water correctly and check the level between consecutive batches.
Removing the Puttu Too Quickly After Steaming
Puttu that is too hot when the unmoulding pressure is applied is fragile and more likely to break apart or stick inside the cylinder. Always allow the full resting period of one to two minutes inside the closed vessel followed by another minute of open-air cooling before attempting to unmould.
Frequently Asked Questions About How to Use a Puttu Maker
How much water do I put in the puttu maker base?
Add approximately one and a half cups of water (300 to 350 millilitres) to the steam base for a standard steaming session. Fill to the marked maximum fill line if your puttu maker base has one. Check and replenish the water level between consecutive batches.
How do I know when puttu is ready in the puttu maker?
The most reliable indicator is steady, continuous steam escaping from the hole in the top cap of the cylinder. When this steam has been flowing consistently for one full minute, the puttu is ready. Turn off the heat, allow to rest for one to two minutes, and then unmould.
Can I use any puttu maker for both rice puttu and ragi puttu?
Yes. All JVL Classicware puttu makers work equally well for both rice flour puttu and ragi flour puttu. The layering technique and steaming process are identical for both. Ragi puttu requires slightly less water in the flour preparation and steams slightly faster than rice puttu, typically in three to four minutes rather than four to six minutes.
Why is my puttu coming out in pieces rather than as one intact cylinder?
Puttu that breaks apart when unmoulded is usually the result of flour that was too dry when assembled, insufficient steaming time, or attempting to unmould before the puttu has had adequate resting and cooling time. Ensure the flour passes the palm test for correct moisture, steam until steady steam appears from the top cap hole for a full minute, and always allow the resting period before unmoulding.
Can I make multiple batches of puttu one after another?
Yes. After the first batch, remove the cooked puttu, check and replenish the water level in the base, re-layer the cylinder with fresh coconut and moistened flour, and reattach the cylinder to the already hot base. The second batch will steam slightly faster than the first because the base water is already hot rather than starting from cold.
Which JVL puttu maker is best for a beginner?
The JVL Round Puttu Maker is the most intuitive choice for a first-time user because its traditional cylindrical format is what most puttu usage guides and video tutorials reference. For a beginner who also wants versatility beyond puttu making, the JVL Multi-Purpose Puttu Maker is the smarter long-term investment.
Final Thoughts – Your Puttu Maker Is Ready When You Are
Learning how to use a puttu maker correctly takes one careful first attempt and a small amount of focused attention on the water level, the layering technique, the heat setting, and the steam signal from the top cap. After that first successful batch, the process becomes automatic. The puttu maker stops being the vessel you are uncertain about and starts being the vessel you reach for every morning without thinking.
The JVL Classicware puttu maker range is built to make every one of those mornings reliable, effortless, and deeply satisfying. Whether you are making traditional rice puttu, earthy ragi puttu, or any regional variation of this beloved South Indian breakfast, the right JVL puttu maker gives you the consistent steam, the precise cylinder design, and the build quality that turns a good recipe into a great morning every single time.
Explore the complete JVL Puttu Maker collection and find the puttu maker that belongs in your kitchen. The JVL Multi-Purpose Puttu Maker for versatility, the JVL Round Puttu Maker for the classic experience, the JVL Square Puttu Maker for a modern format, the JVL Chiratta Puttu Maker for smaller traditional portions, and the JVL 3 Puttu Maker for larger families who want three portions ready at once.