Description
Puttu is a nutritious dish that is best served steamed for breakfast or dinner. Puttu can be made with a variety of flours, including corn, rice flakes, and millets, but it is typically made with raw rice, red rice, or ragi flour. Puttu pairs well with popular combos like bengal gram/kala chana curry or moong dhal curry.
Ingredients
Scale
- 1/2 cup ragi flour (finger millet)
- 1 tbsp fresh coconut
- 1 tbsp grated carrot
- 1 tbsp grated amaranth leaves
- 1 tbsp grated beetroot
- Salt as per the taste
- Water as required
Instructions
- Place the ragi flour in a wide mixing bowl, add salt into it.
- Add water a little at a time and rub into the flour, until you notice that when you try to make a fistful of ball, it will hold together and when you press the ball it will it will crumble down.
- When you get this consistency, stop adding water, ragi puttu mixture is ready for steaming.
- Mix the grated vegetables together
- Boil water in a Puttu Maker or steamer. When the steam starts coming, take the puttu maker (puttu kutti or chiratta puttu) and add the prepared ragi puttu mixture till you reach half way.
- Add the vegetables mix in the center to create a layer and then fill the remaining puttu mixture and add some grated coconut to the top. Don’t press the mixture down into the puttu maker, it will become hard and not let the steam pass through and cook it through.
- Keep the filled puttu kutti on the top of the puttu maker and allow it to steam. Allow the ragi puttu to to steam until you notice steam coming through from the top. Once you notice steam coming through the top holes, continue to steam for 5 to 6 minutes. After which turn off the heat.
- To remove the ragi puttu, open the lid and press through one end and slide the puttu onto a serving plate and serve hot.
- Serve the ragi puttu along with black chana or moong dhal curry
Nutrition
- Serving Size: 1
- Calories: 137 kcal
- Fat: 5 g
- Carbohydrates: 21.2 g
- Fiber: 4 g
- Protein: 5.5 g
