Puttu-sweet and Karam

Preparation time:

40 mins

Serves 5

Ingredients:

puttu flour-2 cups

onion-1 big

green chili-2 (slit)

red chili-1

curry leaves-1 sprig

cooked moong dal-1 cup

coconut shredded-1/4 cup

jaggery-3/4 cup

cardamom powder-1/4 teaspoon (optional)

ghee-2 tablespoon

oil-2 tablespoon

salt to taste

Seasoning:

split urad dal-1/2 teaspoon

mustard-1/2 teaspoon

hing-2 pinches

channa dal-1/2 tablespoon

preparation:

In a mixing bowl, take the puttu flour and add 3/4 cup normal water and mix thoroughly.

Lumps will be formed, when you press the lumps if you feel moisture its good to go, otherwise add little water and mix

Using the large holed plate and the sieve, sieve this mixture so as to get even grains of puttu

Keep the idly steamer on the stove, when it starts to steam, transfer this sieved puttu onto the idly plate and steam for 10- 15 mins.

When you open, if you touch the put with wet hands it shouldn't stick to your fingers which means itss fully cooked. Else steam for another 5 minutes

When its done transfer it to a plate and set aside

For kaaram puttu:

In a kadai, add oil and when its warm add the seasonings and when they splutter add the onion and fry till they are transparent.

Now add the chilies and curry leaves and fry.

To this add half of both the steamed puttu and cooked moong dal, add salt then mix thoroughly

Your kaara puttu is ready to be served.

For sweet puttu:

In a pan, take jaggery and add hald cup water and boil until the jaggery completely dissolves.

Strain this mixture and add cardamom powder to it and set aside.

Now take a non stick pan and add ghee. When it warm add the shredded coconut and fry for a few minutes till the moisture is gone.

Along with this add the remaining puttu and moong dal and mix thoroughly.

Your sweet puttu is ready to be served

Notes:

If you are increasing the volume of puttu flour, you need to steam them in batches.

Since we are in lock down, if you don't have puttu flour handy, you can take raw rice and soak in enough water for an hour ,then drain and dry it on a towel.

When its dry enough and does not stick to your fingers you can powder this in a mixer, then sieve and dry roast it in a pan till its warm.

Now you can store and use this as a substitute for puttu or idiyappan flour.