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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.