Monday, 7 March 2011

Kambu puttu - Pearl millet puttu

Kambu or pearl millet can be used just like ragi and its importance in a healthy life style is highlighted nowadays by many health professionals. In Kerala, puttu is sweetened by sugar, but in chettinad cuisine, jaggery is used predominantly in sweet dishes, even puttu, be it ragi or rice is sweetened by jaggery. In this authentic traditional food or gramathu samayal, I have used jaggery instead of sugar, but the rest of the procedure is same as that of ragi or rice puttu.

1. Pearl millet ( Kambu ) flour    -   1 cup
2. Jaggery                                   -   1/2 cup (grated)
3. Coconut                                  -   2 tbsp (grated)
4. Salt                                          -   a pinch
5. Water
6. Ghee
7. Banana

1. Roast the flour for a few minutes, add salt and set aside.
2. Sprinkle water little by little and continue to mix, by breaking lumps working with the fingers.
3. Stop adding water when the mixture resembles wet sand( not too wet ) and holds firm in hand when pressed. To be precise, it should look like bread crumbs.
4. Transfer this mixture to processor and whip for a second or two to remove even the tiniest lumps in the mixture.
5. Cook this in a traditional puttu maker or steam cook for 20 minutes on medium heat and let it cool.
6. Add grated jaggery and whip for a second or two. This makes the jaggery spread even.
7. Puttu should be had by adding ghee and mixing it with mashed banana.

1.To steam cook, take water in a wide pan, place an idly plate that does not touch the water, cover the plate with a white cloth, spread the puttu mixture on the cloth, top it up with grated coconut, cover and cook.
2. Some prefer to add salt to the water and use it, that’s how ladies in my home did, but I find the other way more sensible, when we do not know the exact quantity of water to be used.
3. Can use kambu flour in dosa batter or  when making roti. I usually add a couple of tbsps and it does’nt  alter the taste to a great extent.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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