Skip to main content

Paruppu Puttu/Mixed Dhal Puttu


Puttu/Pittu is a breakfast dish popular in both Tamilnadu and Kelera made with proccessed rice flour.But today's version is with mixed lentils  and I have already posted moong dhal puttu.This recipe I adapted from Mallika Badrinath's tiffin varieties cook book.The procedure of the puttu is same as moong dhal puttu but there is slight change in the taste due to addition dhals in equal quantity.Here goes the recipe.................



Basic Information

Soaking Time - 2 hours
Preparation time - 10 minutes
Cooking Time - 20 minutes
Makes - 21/2cups




Ingredients

IngredientQuantity
Toor dhal/thuvaram paruppu1/4cup
Channadhal/kadala paruppu1/4cup
Moong dhal/paasi paruppu1/4cup
Boiled Rice/pulungal arisi1/4cup
Salt1/8tsp
Sugar/sakkarai3/4-1 cup
Coconut(grated)2-3tbs
Cardamom powder/elakkai1/2tsp
Cashews/mundiri(broken)11/2tbs
Ghee/nei2tsp




Method

Soak the dhal and rice together for 2 hours and grind it to bit coarse paste with salt.Use water as needed.The batter should be in idly batter consistency.


Grease the idly plate and pour the ground mixture in each mould of the idly plate and steam it in the pressure cooker or idly steamer till it gets cooked.Take out the cooked dhal idly from mould. Crumble it with sprinkling little water,once it becomes warm(food processor works good) .

Now measure the the crumbled dhal mixture in a cup(tightly packed) and take little less than half a cup of sugar for each cup of crumbled dhal.Make sugar syrup by adding water to single string consistency,add the cardamom powder.Meanwhile in small pan fry the cashews in the ghee and set aside.Add in the crumbled dhal to the sugar syrup.

Mix it well then goes in  grated coconut and fried cashews.Mix it well and keep it in the low flame for a minute.

Paruppu puttu is ready



 Enjoy.........................................................


  • Instead of sugar jaggery or brown sugar can be used.
  • This puttu will be sticky when it is hot,becomes crumbly after cool down.
  • Do not keep in the flame not more than a minute after adding everything in the sugar syrup otherwise it will turn hard and rubbery.
  • Grinding the dhals in the food processor gives a perfect coarse batter.
  • Savory version can be made with this crumbled dhal mixture,just do the tempering with mustard,urad and green chillies.Then add the crumbled dhal mixture,salt and mix it well.Finally squeeze 1/2 lemon.
  • I got the dhal crumbles around 21/2 cups so used 1 cup of sugar,the sweetness was perfect for us but if you want u can reduce it but don't add more than one cup.


This recipe is off to Cook Book Challenge #3 December week 1.







Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more