Tamil Nadu breakfast — pearl millet puttu — iron-rich steamed breakfast.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
Make kambu puttu mixture: Take 2 cups kambu (pearl millet) flour. Add salt and sprinkle water gradually while rubbing with fingers until the mixture is moist and crumbly.
Test moisture: The mixture should hold shape when pressed and crumble when dropped.
Prepare fresh coconut: Have half cup freshly grated coconut ready for layering.
Fill puttu maker: Place disc at the bottom. Add a layer of grated coconut then kambu flour. Repeat ending with coconut.
Prepare steamer: Fill base vessel with water and bring to a strong rolling boil.
Attach and steam: Attach filled cylinder to the base. Steam 6-8 minutes.
Check: Steam should flow freely from the top holes.
Push out: Use the wooden pusher to push kambu puttu onto a plate.
Check texture: Kambu puttu is greyish-brown and crumbly with an earthy pearl millet flavour.
Serve: Serve immediately with kadala curry, sweetened coconut milk or ripe banana.