Any millet flour (saamai, thinai, cholam, ragi, kambu) – 1.5 cups
Grated Coconut – 1/2 – 3/4 cup
Warm water – just enough to mix the flour into a powdery consistency
Carrots/Capsicum/Beans/Onions/Any other vegetables – Quantity according to taste
Mustard seeds – 1 tsp
Red/Green Chillies – to taste
Salt – to taste
Warm water. Mix the water slowly with the millet flour (add a little bit of salt), kneading the flour gently. Add only so much water so that the flour can be held together into into a small ball, but with some pressure will crumple into a powdery form.
Use a puttu maker and put layers of the millet dough and coconut. Steam for 4-5 mins. Take out the cooked puttu and steam the next batch. Do this till the millet flour is over.
In a skillet heat oil, add mustard seeds, let them splutter, add curry leaves, onions, red/green chillies, according to taste. Add the other vegetables and saute till cooked. Add salt as desired. Turn off the stove. Add the puttu to this vegetable mixture and mix well, until everything is blended well. Add coriander leaves to garnish. You can also add lemon or peanut powder as garnish.
Contributor: Anita Balasubramanian