When I posted the puttu maavu made with cholam/ jowar, I also made puttu out of it. As I told you before, I am trying to incorporate millets in my day to day cooking and this recipe is one in which I substituted rice flour with jowar flour. Usually I get heartburn when I eat rice flour puttu. So even though I love it, I try to avoid it. I tried this puttu with jowar and was pleasantly surprised that I didn’t feel any inconvenience after eating the puttu. So much healthier than rice!!
The procedure is same as the rice flour puttu. You can either add ghee or completely avoid it. But it adds a nice flavour to the puttu. Making the flour is bit of work but when you taste this flavourful puttu, you will know that all the work you did was so worth it. Serve puttu warm and you will surely love it. While preparing for puttu, the amount of water used affects the texture of the puttu. If very little water is used, your puttu will turn dry and too much water will make puttu to clump together. Perfect amount of water will result in the soft texture of puttu. And this comes with practice.
Chola Puttu Flour – 2 cups
Water-1/4 – 1/3 cup
Cardamom Powder-1/2 tsp
Sugar-4-5 tbs or according to taste
Grated Coconut-1/4 cup
In a plate take the flour and mix salt.
Sprinkle water and rub the flour so that it is uniformly hydrated.
To find out the correct amount of water to be used, hold the flour in your palm and it should be able to hold shape but once you touch it should crumble. When this consistency is reached, you can move on to next step.
Add cardamom powder and mix well.
In a steaming basket, place a thin cloth and add the flour in it.
Cover and steam cook for 15 minutes.
When you take a pinch of the puttu, it must clump together.
Once it is ready, transfer it to a bowl and add sugar and grated coconut.
Add ghee and mix well.