Soon after our marriage, my hubby was asking me to try puttu, as it was his favourite. But as far i know, preparing puttu was a lengthy process of washing the rice, draining them and powdering them and steaming. when i told all this process to my hubby, he was the one gave an intro about puttu maker and puttu podi, soon i got convinced and gave it a try. It still remains to be our favourite brunch on week-end's.
If you don't have a puttu maker, You could follow shriya's Recipe. If you look at her puttu's picture, you cant control yourself on trying it soon.
If you have soaked Kadala/brown chick pea overnight, this delicious break-fast can be done in just 10 minutes. This puttu's best pair is kadala curry. i also prefer to eat it along with sugar. Whenever we eat this puttu, we got to have a banana and a glass of milk, for easy disgestion.preparation time: 8-10 minutes
Required Ingredients for Puttu:
Chembha Rice puttu podi-3 cups
Salt a pinch
Grated coconut-1/2 cup
and puttu maker.
First heat the water in puttu maker's bottom part(till it's neck).
Meanwhile have the puttu powder in a large vessel and add pinch of salt. now keep sprinkling water and mix. it should come out very soft. don't add too much of water.
Note: It should be very soft and it should just look like grated coconut.
In the pipe of the puttu maker..first fill with grated coconut and one fistfull of puttu podi. a spoon of grated coconut and a fistfull of podi. do this altenatively. on the top finish it with grated coconut.
Steam it for 3-4 minutes. let it remain on stove for a minute, even after switching off the flame.
Kadala Curry[The Best Side-Dish for Puttu]
Ingredients for Kadala Curry:
Brown chick peas-1 cup(soaked overnight)
Grated coconut-3 spoons
Heat oil in a kadai, add mustard and let it splutter. now add slitted green chilli's, curry leaves.
Add sliced onions and fry them. add the sliced tomato and fry it till they become soft.
Now add chick peas, salt, and a pinch of turmeric powder.
Grind some chick peas, coconut scrap's and one green chilli.
Add this grinded paste to the mix in the kadai. now transfer the contents of the kadai to cooker, add water and pressure cook it for 3 whistles.
Garnish with corriander leaves.
This Leaves for RCI-CUISINE OF KERALA hosted by jyothsna of currybazaar.