Today is the second day of Blogging Marathon #21 and the dish today I am posting is a Chettinad speciality. Chettinad cuisine is famous for its delicious and unique recipes. This puttu is one among them. I saw the recipe in a cook book. I also had an opportunity to taste this puttu from my neighbour. It was so nice and so I decided to try it out. As I had guests three weeks back, I decided to prepare it for them for the evening snack. Though the result was not as tasty as the puttu I tasted before, it was some what similar. As I didn’t have an idli plate to steam cook the moong dhal batter, I used a cake tin to cook it. That was the mistake I made. The puttu was a bit lumpy. Next time I would make it properly so that it crumbles well.
Moong Dhal- 1cup
Brown Sugar/ Vellam-1cup
- Soak moong dhal for 2hours and grind it to a smooth paste adding very little water.
- Pour batter into idli plates and steam cook until a tooth pick inserted comes out clean.
- You can also pour the whole batter into a greased cake tin and steam cook it until done.
- Allow it to cool completely. Cut it into small pieces and mash it to form fine crumbs.
- Melt sugar with 1/8cup of water. When it is completely dissolved strain it to get rid of impurities.
- Heat it again and when it starts boiling add the moong dhal crumbs along with cardamom powder.
- Mix well. Add grated coconut and ghee and keep on cooking until the mixture becomes dry.
- Remove from flame and serve it hot or warm.