Skip to main content

Moong Dhal Savory Puttu /Paasiparuppu Kaara Puttu


Ending the legumes and lentils series in Protein Rich Dishes in mega marathon edition with savory puttu.
I have already shared the sweet puttu with moong dhal,but today's version is a savory one .The procedure is almost same as sweet puttu.Instead of jaggery syrup it needs tempering with basic ingredients.
This puttu can be eaten as such,we prefer to sprinkle boondi or sev.Even spicy idly podi/chutney powder can also be sprinkled and eaten.My kiddo loves to top it with sugar and eats.Off to the recipe.......






                                                             
                                                            
                                                                   Moong Dhal Savory Puttu/Paasiparuppu Kaara Puttu

                                                                  
   Basic Information

   Preparation time 10 minutes
   Soaking time 2-3 hours
   Cooking time 20-25 minutes
   Serves 3


  Ingredients


  
Ingredient
Quantity
Moong dhal/paasiparuppu
1/2 cup
Channa dhal/kadalaparuppu
2 tbs
Raw rice/pacharisi
2 tbs
Curry leaves/karivepillai
few leaves
Green chilly/pachamilagai
2 (chopped finely)
Ginger/inji
1/2 tsp(grated)
Turmeric powder/manjal podi
1/4 tsp
Coconut(grated)
3-4 tbs
Salt
3/4tsp
Coriander leaves(finely chopped)
1 tbs
Lemon juice
2 tsp
Oil
1 tbs

 For tempering


Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Urad dhal/uluthamparuppu
2 tsp
Channa dhal/kadalaparuppu
1 tbs
Asafoetida/perungayam
a pinch
  
   Method 
  • Wash and rinse the dhals and rice with water,soak it together for 2-3 hours with enough water.After soaking completely drain the water and keep it aside.
  • Now in a blender jar take the dhals and rice and grind it to a bit coarse paste along with salt.
  • Grease the idly plate,put the batter in each mould and keep the plate in the idly maker.
  • Steam it for 10 minutes.Remove the plate from the steamer and let it cool,take out the idlys from the plate and sprinkle some hot water and crumble it.Keep it aside.
  • Keep a pan with oil and do the tempering,toast the curry leaves.Add in the chopped green chilly,grated ginger and coconut .
  • Give it a mix,add in the turmeric powder and a pinch of salt.Add the crumbled idly.
  • Mix it well and keep it on the flame for 2-3 minutes. Finally sprinkle the coriander leaves and some grated coconut and lemon juice,give it a mix.

  • Serve it warm




  • The amount of lemon can be altered depending on the sourness of the lemon.
  • Cashews can also be added along with the tempering for extra crunchiness and rich taste.
  • While crumbling the idlys,if you feel dry sprinkle some hot water.
  • The crumbled idlys can be pulse it in a blender for 30 second with regular intervals.Otherwise it will be like a paste.

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



Ending the legumes and lentils series in Protein Rich Dishes in mega marathon edition wit Moong Dhal Savory Puttu /Paasiparuppu Kaara Puttu

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80








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