Tricolour puttu

Name: Tricolour puttu
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Coriander, chopped; 1/2 carrot of 1 chopped chunks; as per taste Salt; 1.5 cups rice flour divided (no artificial colours); 1/2 cup grated coconut

Diksha Singh @cook_17769398

Mumbai

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Puttu (steamed rice flour and coconut) is a popular breakfast dish of Kerala served mostly either with spicy Kadalakari/Black chickpeas in a spiced coconut gravy or Cherupayar curry/Green gram curry. Puttu and curry is really complete only when served with the small yellow bananas and fried pappadam.i make a tricolour puttu.

#goldenapron2
#week13
#rss
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Diksha Singh @cook_17769398

Mumbai

#goldenapron2
#week13
#rss
#post2

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Ingredients

30 mintue

2 servings

1/2 cupCoriander, chopped
1/2carrot of 1 chopped chunks
as per tasteSalt
1.5 cupsrice flour divided (no artificial colours)
1/2 cupgrated coconut

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Steps

30 mintue

1

Heat a pan and add the chopped coriander. Stir until just wilted, takes a minute. Cool and then puree this mixture until smooth without water in a blender.
2

In another saucepan, add the carrot chunks and add water. Cook until soft. Remove the carrots, drain away the water. Add the carrots to the blender and puree the carrots to a smooth paste without water.
In 3 bowls, divide the rice flour(about 1/2 cup each). Add a pinch of salt in each.
3

Then, add the coriander puree in one little by little and moisten the flour. Now, in another bowl, add the carrot paste and moisten the flour. Add only as much required and add water if required.
4

Now, in another bowl, add the carrot paste and moisten the flour. Add only as much required and add water if required.
Moisten the white rice flour in the third bowl with water just like you moisten to make puttu and leave covered.
5

Now, add the grated coconut divided in all 3 bowls, mix well. Reserve about a tbsp of coconut for garnish.
6

Heat a cooker with adequate water in it, remove weight. In a chiratta puttu maker/puttu mould add the carrot layer first then white layer and then finally add spinach layer. Garnish with half a tbsp of grated coconut. Cover and steam cook on top of the cooker till done.
7

Invert the puttu on a plate and then serve warm with a tsp of hot ghee and sugar.

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Cooksnaps

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Diksha Singh @cook_17769398

on January 28, 2020 14:12

Mumbai

I want to tell you about one of my favourite work which is cooking. I love to cook homemade meals, because they are healthy, less fattening and nutritious to eat.Cooking to me is also an enjoyable thing to do as well as it being a special hobby.I encourage people to take this opportunity to make healthy cooking a part of their everyday lifestyle.