Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup grated coconut
- 1/2 cup finely chopped mixed vegetables (carrots, beans, peas)
- 1/2 tsp salt
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 2 tbsp oil
- 1/2 cup water
Special equipment needed:
- Puttu maker
Step-by-step instructions:
1. In a mixing bowl, add rice flour, grated coconut, and salt. Mix well.
2. Add water little by little and mix until the mixture becomes crumbly.
3. Heat oil in a pan and add cumin seeds, mustard seeds, urad dal, and chana dal. Saute until the dal turns golden brown.
4. Add the chopped vegetables and saute for 2-3 minutes.
5. Add the vegetable mixture to the rice flour mixture and mix well.
6. Fill the puttu maker with the mixture alternating with grated coconut.
7. Steam the puttu for 5-7 minutes or until cooked.
8. Serve hot with chutney or sambar.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Steam at medium heat.
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 45g
Protein: 5g
Fiber: 3g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- You can use store-bought rice flour instead of making it at home.
Variations:
- You can add grated carrots or beetroot for a colorful variation.
- You can add chopped onions and green chilies for a spicy version.
Tips and tricks:
- Make sure the rice flour mixture is crumbly and not too wet.
- Do not overfill the puttu maker as it may not cook properly.
- You can add more grated coconut for a richer taste.
Storage instructions:
Store the leftover puttu in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Steam the puttu for 2-3 minutes or microwave for 1-2 minutes before serving.
Presentation ideas:
Serve the puttu on a banana leaf or a plate with a side of chutney or sambar.
Garnishes:
Garnish with chopped coriander leaves or grated coconut.
Pairings:
Serve with coconut chutney, tomato chutney, or sambar.
Suggested side dishes:
Serve with a side of boiled eggs or papad.
Troubleshooting advice:
- If the puttu is too dry, add more water to the rice flour mixture.
- If the puttu is too wet, add more rice flour to the mixture.
Food safety advice:
Make sure the vegetables are washed and cleaned properly before chopping.
Food history:
Puttu is a traditional breakfast dish from Kerala, India. It is usually made with rice flour and coconut.
Flavor profiles:
The vegetable puttu has a mild and slightly sweet taste with a hint of coconut.
Serving suggestions:
Serve the vegetable puttu for breakfast or as a snack.
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Region: Indian