Mixed dal Spicy Puttu

Mixed dal puttu is a spicy version of puttu which is protein-packed with variety of dals. Equal quantities of tur, moong and channa dal are used here to prepare this spicy puttu.

Mixed dals need to soak for an hour to grind it to a coarse mixture. The coarse dal mixture would then be steam cooked for 10 minutes. The steam-cooked dal mixture is then crumbled by running the mixer in a pulse mode. The final work is to temper the crumbled dal mix with mustard seeds, green chillies, a sprig of curry leaves and freshly shredded coconut. Hmmm. How mouth-watering this tasty puttu would be?
Shall we look into the detailed procedure of protein-rich puttu recipe?

⏲Soaking Time: 1 hour
⏲Preparation Time: 5 minutes
⏲Cooking Time: 10 + 5 minutes
🍴Servings: 4 to 5

What to Use?

• Tur dal - 1/2 cup
• Moong dal - 1/2 cup
• Channa dal - 1/2 cup
• Salt - as required

To Temper:

• Oil - 1 tsp
• Onion - 1 small
• Green chillies - 2
• Grated ginger - 1 tsp
• Curry leaves - a sprig
• Coconut - 2 tbsp

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How to Make?

• Wash and soak the mixed dal in enough water for an hour

• After an hour, drain the water completely and grind the mixed dal in a mixer to a coarse mixture.

• Place the mixed dal coarse mixture in an idly/ idiyappam plates and steam cook them for 10 minutes in a medium flame.

• Transfer the steam-cooked mixed dal again to a mixer and run the mixer in pulse mode. You would get perfectly cooked mixed dal crumbles which is what we gonna temper to get spicy puttu.

• Take a pan, add some oil and temper with mustard seeds, green chillies, grated ginger, and curry leaves.

• Add onion, salt and the crumbled mixed dal to the tempered ingredients and mix well.

• Finally, do a lavish splash of freshly shredded coconut over the spicy puttu, stir, and switch off the stove.

• A flavorful, protein-rich, spicy mixed dal puttu is ready. Season with coriander leaves and serve hot.

Visual Treat:-



Tips:

• Sprinkle some water over the puttu while cooking if the crumbles look dry.
• Adjust the green chillies to your taste bud preference as chillies are the only spicy factor in the recipe.
• For variation, any dal varieties could be used.