Puttu Kadala

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Puttu Kadala

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1 cup rice flour
1/2 cup coconut
2 tbsp Sugar / jaggery
Salt as required
Water as required to sprinkle
1 cup Kadala (Brown Channa) (soaked in water overnight atleast for 8 hours)
a handful Shallots(Chinna Vengayam)
1 tomato roughly chopped
1/2 tsp turmeric powder
3/4 tsp red chilli powder
1/2 tsp coriander powder
Salt to taste
To roast and grind`;
1/2 cup Grated coconut
6 cut into half Shallots(Chinna Vengayam)
1 tbsp coriander seeds
2 Dried red chilies
a small piece cinnamon
2 cloves
To temper:
1 tsp coconut oil
1/2 tsp mustard seeds
few Curry leaves
  • Medium


  • Puttu:

  • Kadala:

  • To roast and grind`;

  • To temper:



How to Make the Puttu:

  1. Put the rice flour and salt in a mixing bowl.
  2. Sprinkle in the water a little at a time and mix well.
  3. The mix should look like grated coconut or breadcrumbs. Do not add to much water or it will become sticky. The consistency is right when the mixture forms a shape when you gently squeeze it in your palms.
  4. Let it rest for 30-60 mins.
  5. Once rested, if it is too dry, sprinkle on a little more water.
  6. Bring water to a boil for 2 mins. Fit the perforated disc correctly on the bottom of the puttu maker.
  7. Grease the puttu maker and start filling it with the flour mixture then a coconut layer alternately until you fill the puttu maker.
  8. Now put on the cooker and steam for 5-7 mins on a low heat.
  9. Turn off the heat and let it rest for 2-3 mins, then gently push it with a wooden spoon or skewer so the puttu comes out clean.
  10. Serve hot with kadala curry.

How to Make the Kadala:

  1. Pressure cook channa with water(till immersing level) until soft,dont drain water… keep aside.
  2. Heat a pan , dry roast all the ingredients listed under ‘to roast and grind’ till slightly golden brown.
  3. Transfer to a mixer and grind it to a fine paste, Set aside. Heat oil in a kadai – add the items listed under ‘to temper’.
  4. Add shallots and fry till golden brown then add tomato and saute till mushy and raw smell leaves.
  5. Then add the coconut paste along with red chilli powder and coriander powder.
  6. Add required salt.
  7. Mix well , saute for 3mins then add cooked channa along with water.Allow it to boil.
  8. Once the curry is thick and oil starts seperating and required curry stage is reached, switch off.

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