It usually fills you up so much that you end up nibbling at lunch or skipping it all together. Here's how you make the scrumptious breakfast.
- 2 cups rice flour
- 3/4 cup grated coconut
- 1 tsp salt
- 1 1/4 cup water
For kadala curry (black chana curry)
- 2 cups black chana soaked in water
- 4 cloves to garlic
- 2 inch piece ginger
- handful of curry leaves
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tbsp grated coconut
- 1 small onion chopped
- 1 tomato chopped
- 3-4 red chilies
- 1/2 tsp garam masala
- To make puttu, rice flour, salt and water to form a dough.
- The dough shouldn't be as sticky as for roti, but should be able to hold itself together.
- You can either wrap the dough in a linen cloth and steam it in an idli cooker or get yourself a puttu cooker to steam it in.
- Steam it for 10-12 minutes and garnish with grated coconut. You could also steam the coconut along with the dough.
- Now, for the kadala curry, pressure cook the black chana with ginger and curry leaves till it is done.
- In the meantime, heat oil in a pan and saute red chillies, garlic, coriander seeds and cumin seeds.
- Cook it on a medium flame till it gives out a nice fragrance.
- Add grated coconut and cook it for two more minutes.
- Grind the mixture into a fine paste.
- In a pan, saute onions till it becomes translucent, add chopped tomato, the masala paste and add this to the cooked chana.
- Let it simmer for two minutes, add garam masala and some coconut milk if you want the gravy to be thicker.
Serve hot with puttu