Puttu originates from Kerala and is mainly made out of Rice. This recipe is adopted using Sorghum/ Jowar Millets and presented in a convenient form. Jowar is rich in fiber and Iron. High protein content, controls blood sugar levels, good for bone health, gluten free.
Mix one cup of puttu podi with 2 cups of water with finger tips with water little by little until crumbly and moist flour consistency.
Use puttu maker exclusively for this purpose only. Alternatively you can also steam puttu in Idli moulds . Add about 1-2 tbsp of grated coconut in the bottom of the moulds. Steam for 8-12 minutes.
Serve hot with Kadala curry(whole bengal gram), green gram curry (cheru payar), Cowpea curry(vanpayar)