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Steamed Puli Pitha Recipe | Soft Bhapa Puli with Coconut Jaggery Filling
Steamed puli pitha with coconut jaggery filling served on a banana leaf
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Author’s Note

Puli pitha brings together three simple ingredients—rice flour, coconut and jaggery—in a form where texture matters as much as taste. The rice flour forms a soft steamed covering, while coconut and jaggery make a moist, sweet centre with a light aroma of cardamom.

The recipe is not difficult, but rice flour needs to be handled while warm and kept covered during shaping. The filling also needs the right consistency: sticky enough to stay inside the puli but not cooked until dry. The method below explains these stages clearly, without adding ingredients that the recipe does not need.

adhusavara.com. For this puli pitha, I prefer keeping the rice flour covering thin and the coconut jaggery filling moist. The most important part is to knead the dough while it is warm and keep it covered while shaping.

Serve the puli warm after steaming, when the covering is soft and the coconut-jaggery centre is at its best.

 

Recipe Description

Steamed puli pitha, also known as bhapa puli pitha, is prepared by enclosing a coconut-jaggery filling inside rice flour dough. Each portion is shaped into a crescent, sealed and steamed until the outer covering is cooked and tender.

Fresh coconut gives moisture to the filling, jaggery provides the sweetness, and cardamom adds a gentle fragrance. The finished puli has a soft rice flour exterior with a sweet coconut centre.

 

Table of Contents

SectionWhat You Will Find
IngredientsRice flour dough and coconut-jaggery filling
Nutritional ValueApproximate nutrition per puli
Equipment NeededBasic utensils required
Step-by-Step RecipeFilling, dough, shaping and steaming
Allergen InformationIngredients to check before serving
Tips and VariationsPractical handling tips and simple variations
FAQsAdditional questions about preparation and storage
Author’s BioAbout Madhu Savara

Servings

6 Servings

Preparation Time:

35 minutes

Cooking Time:

12 Minutes

Calories

98

Ingredients

Ingredients

For the Coconut Jaggery Filling

  • 1 cup freshly grated coconut
  • ¾ cup grated jaggery
  • ¼ teaspoon cardamom powder
  • A small pinch of salt

For the Rice Flour Dough

  • 1½ cups fine rice flour
  • 1 to 1¼ cups hot water, as required
  • ¼ teaspoon salt
  • 1 teaspoon ghee, optional

Equipment Needed

Equipment Needed

  • Heavy-bottomed pan or kadai
  • Mixing bowl
  • Saucepan for heating water
  • Steamer or idli cooker
  • Steaming plate
  • Spatula or wooden spoon
  • Plate for cooling the filling
  • Clean damp kitchen cloth
  • Plate or board for shaping the puli

Nutrition Information

Nutritional Value Chart

Approximate nutritional values per piece when the recipe makes 12 pieces for 6 Servings

NutrientApproximate Amount
Calories98 kcal
Carbohydrates15 g
Protein1 g
Fat4 g
Fibre1 g
Sugar7 g

The values are approximate. The actual nutritional value will depend on the rice flour, coconut, jaggery and quantity of ghee used.

Step by Step Instructions

Step-by-Step Steamed Puli Pitha Recipe

Step 1: Prepare the Coconut Jaggery Filling

Place the freshly grated coconut and jaggery in a heavy-bottomed pan.

Cook over low to medium-low heat, stirring regularly. As the jaggery melts, the mixture will initially loosen and become moist.

Continue cooking for about 7 to 8 minutes. The excess moisture should gradually reduce, and the coconut-jaggery mixture should begin to hold together.

Add the cardamom powder and a small pinch of salt. Mix well and switch off the heat.

Transfer the filling to a plate and allow it to cool completely.

The filling is ready when it is moist and sticky enough to stay together on a spoon without releasing excess liquid. Avoid cooking it until dry.

Step 2: Prepare the Rice Flour Dough

Bring about 1¼ cups of water to a boil with ¼ teaspoon salt.

Place the fine rice flour in a mixing bowl.

Gradually add the hot water while mixing the flour with a spatula. Start with 1 cup and add more only if required. Rice flour can absorb different amounts of water, so the final quantity should be judged by the dough rather than added all at once.

Once the flour comes together into a rough mass, cover the bowl and leave it for 5 minutes.

When the dough is warm enough to handle comfortably, begin kneading. Add the optional teaspoon of ghee at this stage.

Knead until the dough is smooth, soft and pliable. It should hold together without feeling excessively sticky.

Cover it immediately with a damp kitchen cloth and leave it for 10 minutes.

Step 3: Divide the Dough

Divide the rested dough into 12 approximately equal portions.

Roll each portion gently between your palms to make a smooth ball.

Keep the portions covered with the damp cloth while you work. Rice flour dough can develop a dry surface when left exposed.

Step 4: Fill and Shape the Puli

Take one dough ball and flatten it gently between your palms.

Use your fingers to shape it into a small oval. Keep the centre strong enough to hold the filling while making the edges slightly thinner for easier sealing.

Place about 1 to 1½ teaspoons of cooled coconut-jaggery filling in the centre.

Fold one side of the dough over the filling to form a crescent or half-moon.

Bring the edges together and press firmly with your fingers until completely sealed. Check the seam before keeping the shaped puli aside.

Repeat with the remaining portions.

Keep the shaped coconut jaggery puli covered until the steamer is ready.

Step 5: Prepare the Steamer

Add sufficient water to the steamer and bring it to a boil.

Lightly grease the steaming plate. A suitable piece of banana leaf or parchment paper can also be used to line the plate.

Arrange the puli in a single layer, leaving a little space between them. They should not be stacked on top of one another.

Step 6: Steam the Bhapa Puli Pitha

Place the tray in the steamer and cover it.

Steam over medium heat for approximately 10 to 12 minutes.

Once cooked, the rice flour covering should look set and feel tender. Remove the steaming plate carefully and allow the puli to rest for a minute before lifting them.

Step 7: Serve

Serve the bhapa puli pitha warm.

A light touch of ghee can be added while serving if preferred, although it is not necessary.

Tips and Variations

Madhu Savara’s Tips and Variations

Tips for Handling Rice Flour Dough

Use fine rice flour rather than a visibly coarse variety. A finer flour gives a smoother dough and makes shaping easier.

Always use hot water and add it gradually. Pouring the entire quantity at once can leave the dough too wet, while too little water can cause cracks.

Knead the dough while it is still warm. Keep it covered once kneaded and uncover only the portion you are shaping.

If small cracks appear around the edges, wet your fingers lightly with warm water and work that moisture into the dough.

Tips for the Coconut Jaggery Filling

Freshly grated coconut provides the moisture needed for a soft filling.

Cook the jaggery and coconut only until the mixture becomes sticky and holds together. A dry filling becomes more difficult to stuff and does not give the same soft centre.

Always cool the filling before shaping the puli.

Do not add more filling simply to make the puli fuller. Overfilling makes sealing difficult and increases the chance of the seam opening during steaming.

Variation 1: Date Palm Jaggery Puli

Date palm jaggery can replace regular jaggery when available. Since the moisture in jaggery can vary, watch the consistency of the filling rather than relying only on cooking time.

Variation 2: Coconut and Dry Fruit Puli

Add a small quantity of finely chopped cashews or raisins to the coconut filling.

Chop the dry fruits finely so that large pieces do not interfere with sealing the rice flour covering.

Variation 3: Round Steamed Puli

The same dough and filling can be shaped into small round stuffed puli instead of crescents.

Place the filling in the centre of a flattened portion, bring the edges together, seal and gently roll it into a round shape before steaming.

Allergen Information

Allergen Information

  • Coconut: The filling contains fresh coconut.
  • Dairy: Ghee is optional. Omit it if dairy is to be avoided.
  • Wheat: Wheat is not included among the listed ingredients.
  • Egg: The recipe does not use egg.
  • Packaged ingredients: Check individual rice flour, jaggery and other packaged ingredient labels when cooking for someone with a diagnosed food allergy, as manufacturing and cross-contact information varies by brand.
Other Essentials

Frequently Asked Questions

Can Steamed Puli Pitha Be Prepared Earlier in the Day?

Yes. If preparing them ahead, allow the steamed puli to cool before storing them in a covered container. Reheat them gently before serving rather than leaving them exposed, as the rice flour covering can lose moisture.

How Should Leftover Puli Pitha Be Stored?

Once completely cool, keep leftover puli in a covered container in the refrigerator. Refrigeration can make rice flour preparations firmer, so reheating before serving is useful.

What Is the Best Way to Reheat Puli Pitha?

Brief steaming works well because it warms the puli without subjecting the rice flour covering to prolonged dry heat. Steam only until warmed through.

Can Desiccated Coconut Be Used Instead of Fresh Coconut?

It can be used when fresh coconut is unavailable, but the filling will not have exactly the same moisture. Desiccated coconut is drier, so the consistency should be watched carefully while cooking it with jaggery.

Can the Size of the Puli Be Changed?

Yes. Smaller puli can be made from the same dough and filling. The number of servings will increase, and the steaming time may need slight adjustment depending on their size.

Can the Filling Be Prepared in Advance?

Yes. The coconut-jaggery filling can be prepared earlier and kept covered after cooling. Before using it, check that it is soft enough to portion easily inside the rice flour dough.

Call to Action

Rice flour, coconut and jaggery appear in many Indian sweets, but small changes in shaping and cooking give each preparation its own character. madhusavara.com brings together such Indian recipes with clear ingredients, practical methods and the details that matter while cooking them at home.

Explore the recipe collection for more regional Indian dishes, traditional ingredients and home-style preparations.

Author’s Bio

Madhu Savara is the author and owner of madhusavara.com, where she writes about Indian food, regional recipes, traditional ingredients and home-style cooking. Her work on the website includes recipes and food articles covering different parts of India, including Himalayan and Pahadi food traditions.

Disclaimer

Important Notice: Read Before Proceeding

The recipes, preparation methods, nutritional details, and related content published on Madhu Savara’s website, social media, and associated platforms are intended solely for general informational and educational purposes. While every effort has been made to ensure accuracy and reliability, we make no guarantees regarding the results, safety, or accuracy of any recipe presented here.

We are not licensed nutritionists, dieticians, or medical professionals. The nutritional values provided are estimates only, calculated using third-party tools, and should not be used for medical diagnosis, dietary treatment, or allergy management. If you have any medical conditions, dietary restrictions, or food allergies, please consult your doctor or certified dietitian before attempting any recipe.

Cooking inherently involves sharp tools, high heat, and the risk of injury or fire. You assume full responsibility for your kitchen practices. Madhu Savara, the website, and all contributors shall not be held liable for any damage, injury, loss, or adverse outcome resulting directly or indirectly from the preparation, consumption, or interpretation of any content herein.

By using this website and attempting any recipe, you agree to hold harmless and indemnify Madhu Savara and her team from any liability, legal claim, or damages arising from the use of this content. You are encouraged to exercise independent judgment and take full responsibility for your health, kitchen safety, and actions.

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Steamed puli pitha with coconut jaggery filling served on a banana leaf
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Steamed Puli Pitha Recipe | Soft Bhapa Puli with Coconut Jaggery Filling

Steamed puli pitha, also known as bhapa puli pitha, is prepared by enclosing a coconut-jaggery filling inside rice flour dough. Each portion is shaped into a crescent, sealed and steamed until the outer covering is cooked and tender.
Fresh coconut gives moisture to the filling, jaggery provides the sweetness, and cardamom adds a gentle fragrance. The finished puli has a soft rice flour exterior with a sweet coconut centre.
Course Breakfast, Snack
Cuisine Assamese,
Keyword bhapa puli pitha, coconut jaggery puli, puli pitha recipe, rice flour pitha, steamed puli pitha recipe
Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings 6 Servings
Calories 98kcal
Author Madhu Savara

Equipment

  • Heavy-bottomed pan or kadaiMixing bowlSaucepan for heating waterSteamer or idli cookerSteaming plateSpatula or wooden spoonPlate for cooling the fillingClean damp kitchen clothPlate or board for shaping the puli

Ingredients

  • For the Coconut Jaggery Filling
  • 1 cup freshly grated coconut
  • ¾ cup grated jaggery
  • ¼ teaspoon cardamom powder
  • A small pinch of salt
  • For the Rice Flour Dough
  • 1½ cups fine rice flour
  • 1 to 1¼ cups hot water as required
  • ¼ teaspoon salt
  • 1 teaspoon ghee optional

Instructions

  • Step-by-Step Steamed Puli Pitha Recipe
  • Step 1: Prepare the Coconut Jaggery Filling
  • Place the freshly grated coconut and jaggery in a heavy-bottomed pan.
  • Cook over low to medium-low heat, stirring regularly. As the jaggery melts, the mixture will initially loosen and become moist.
  • Continue cooking for about 7 to 8 minutes. The excess moisture should gradually reduce, and the coconut-jaggery mixture should begin to hold together.
  • Add the cardamom powder and a small pinch of salt. Mix well and switch off the heat.
  • Transfer the filling to a plate and allow it to cool completely.
  • The filling is ready when it is moist and sticky enough to stay together on a spoon without releasing excess liquid. Avoid cooking it until dry.
  • Step 2: Prepare the Rice Flour Dough
  • Bring about 1¼ cups of water to a boil with ¼ teaspoon salt.
  • Place the fine rice flour in a mixing bowl.
  • Gradually add the hot water while mixing the flour with a spatula. Start with 1 cup and add more only if required. Rice flour can absorb different amounts of water, so the final quantity should be judged by the dough rather than added all at once.
  • Once the flour comes together into a rough mass, cover the bowl and leave it for 5 minutes.
  • When the dough is warm enough to handle comfortably, begin kneading. Add the optional teaspoon of ghee at this stage.
  • Knead until the dough is smooth, soft and pliable. It should hold together without feeling excessively sticky.
  • Cover it immediately with a damp kitchen cloth and leave it for 10 minutes.
  • Step 3: Divide the Dough
  • Divide the rested dough into 12 approximately equal portions.
  • Roll each portion gently between your palms to make a smooth ball.
  • Keep the portions covered with the damp cloth while you work. Rice flour dough can develop a dry surface when left exposed.
  • Step 4: Fill and Shape the Puli
  • Take one dough ball and flatten it gently between your palms.
  • Use your fingers to shape it into a small oval. Keep the centre strong enough to hold the filling while making the edges slightly thinner for easier sealing.
  • Place about 1 to 1½ teaspoons of cooled coconut-jaggery filling in the centre.
  • Fold one side of the dough over the filling to form a crescent or half-moon.
  • Bring the edges together and press firmly with your fingers until completely sealed. Check the seam before keeping the shaped puli aside.
  • Repeat with the remaining portions.
  • Keep the shaped coconut jaggery puli covered until the steamer is ready.
  • Step 5: Prepare the Steamer
  • Add sufficient water to the steamer and bring it to a boil.
  • Lightly grease the steaming plate. A suitable piece of banana leaf or parchment paper can also be used to line the plate.
  • Arrange the puli in a single layer, leaving a little space between them. They should not be stacked on top of one another.
  • Step 6: Steam the Bhapa Puli Pitha
  • Place the tray in the steamer and cover it.
  • Steam over medium heat for approximately 10 to 12 minutes.
  • Once cooked, the rice flour covering should look set and feel tender. Remove the steaming plate carefully and allow the puli to rest for a minute before lifting them.
  • Step 7: Serve
  • Serve the bhapa puli pitha warm.
  • A light touch of ghee can be added while serving if preferred, although it is not necessary.

Notes

 

Tips for Handling Rice Flour Dough

Use fine rice flour rather than a visibly coarse variety. A finer flour gives a smoother dough and makes shaping easier.
Always use hot water and add it gradually. Pouring the entire quantity at once can leave the dough too wet, while too little water can cause cracks.
Knead the dough while it is still warm. Keep it covered once kneaded and uncover only the portion you are shaping.
If small cracks appear around the edges, wet your fingers lightly with warm water and work that moisture into the dough.

Tips for the Coconut Jaggery Filling

Freshly grated coconut provides the moisture needed for a soft filling.
Cook the jaggery and coconut only until the mixture becomes sticky and holds together. A dry filling becomes more difficult to stuff and does not give the same soft centre.
Always cool the filling before shaping the puli.
Do not add more filling simply to make the puli fuller. Overfilling makes sealing difficult and increases the chance of the seam opening during steaming.

Variation 1: Date Palm Jaggery Puli

Date palm jaggery can replace regular jaggery when available. Since the moisture in jaggery can vary, watch the consistency of the filling rather than relying only on cooking time.

Variation 2: Coconut and Dry Fruit Puli

Add a small quantity of finely chopped cashews or raisins to the coconut filling.
Chop the dry fruits finely so that large pieces do not interfere with sealing the rice flour covering.

Variation 3: Round Steamed Puli

The same dough and filling can be shaped into small round stuffed puli instead of crescents.
Place the filling in the centre of a flattened portion, bring the edges together, seal and gently roll it into a round shape before steaming.
 

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