Ingredients:
For Puttu:
250 g rice
flour
350 g grated
coconut
Salt to
taste
For Kadala
Curry:
120 g kadala
(black chickpeas)
2 green
chilies
Salt to
taste
A little oil
1 tsp cumin
seeds
1 tsp
coriander seeds
1 tsp
roasted gram
2 red
chilies
A small
piece of ginger
2 garlic
flakes
1 small
onion, chopped
1 large
tomato, chopped
1 tsp
coriander leaves
50 g grated
coconut
For
seasoning:
A little oil
2 cloves
5 g cinnamon
½ tsp fennel
seeds
½ onion cut
into small pieces
2 tsp
coriander leaves, chopped
Method:
For the
puttu, mix rice flour with about 20 g grated coconut and salt. Add water, a
little at a time and mix it into thick batter.
Sprinkle the
inside of the puttu maker with grated coconut first, then add a layer of the
rice flour batter and then grated coconut again. Steam for 15 minutes, take out
and serve hot. Puttu can also be made in an idli maker or a regular steam
cooker. Take banana leaf of the size of your palm twist it into a cone shape
and hold it in place using a toothpick. Pour the batter into the leaf cone and
place it in the steam cooker or idli maker and steam as directed.
For the
kadala curry, cook the black chickpeas with two green chilies and salt. Heat a
little oil and sauté the cumin seeds, coriander seeds, roasted gram, red
chilies, ginger, garlic, onion, tomato, coriander leaves and coconut. Once
cool, grind the mixture to a fine paste.
For the
seasoning, heat oil in a pan and season with cloves, cinnamon, fennel seeds and
onion. Sauté till the onions turn brown. Add the ground masala paste and sauté
for two minutes. Add the cooked black chickpeas and ½ cup water. Cook for four
to five minutes. Add salt to taste. Garnish with coriander leaves. Serve hot on
banana leaves.
Garnishing
Ideas: Fry Chopped coriander leaves. Red chillies and a tsp of mustard seeds in
a tsp of oil for two minutes. Sprinkle over the idli or puttu. Chopped cashew
nuts and julienned carrot also go well with puttu.