Paruppu Puttu is a beloved dish from South Indian kitchens that I learned from my grandmother. The name literally means “lentil crumble,” and that’s exactly what it is – steamed lentil cakes that are crumbled and seasoned to perfection. Every time I make this, the aroma of curry leaves and coconut takes me right back to childhood breakfasts.
About the Recipe
This recipe stands out because it uses four different types of lentils, each bringing its own flavor and texture. The steaming process makes it lighter than fried dishes, while the double seasoning ensures it’s packed with flavor. It’s also versatile – you can adjust the spice levels and add your favorite toppings.
Why You’ll Love This Recipe
You’ll love how this recipe turns simple lentils into something special. The texture is unique – soft yet grainy, and each bite is full of flavor. It’s also a great make-ahead dish that reheats well. The best part? It’s naturally gluten-free and packed with protein. Plus, the lemon juice adds a fresh zing that makes it truly memorable.
Paruppu Puttu
Cooking Tips
– Don’t skip the soaking time – it helps achieve the right texture
– Grind the lentils coarsely, not too fine
– Steam the batter like idlis until a knife comes out clean
– Break the steamed cakes while they’re still warm
– Don’t overcook after adding the crumbled mixture
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 3 hours (including soaking time). Serve hot with coconut chutney or your favorite pickle. Leftovers keep well in the fridge for up to 2 days – just reheat with a sprinkle of water.
Similar Recipes
- Rava Puttu (Semolina crumble)
- Ragi Puttu (Finger millet crumble)
- Idli Upma
Nutrient Benefits
This dish is a protein powerhouse thanks to the four different lentils. It’s rich in fiber, iron, and B vitamins. The coconut adds healthy fats, while curry leaves provide antioxidants. It’s a balanced meal that’s good for digestion and keeps you full longer.
Paruppu Puttu
Ingredients
- 1/2 cup green gram dal (moong dal)
- 1/2 cup red gram dal (tuvar dal)
- 1/4 cup bengal gram dal (channa dal)
- 1/4 cup black gram dal (urad dal)
- 2-3 green chillies
- 2 tbsp coconut gratings
- 2 sprigs curry leaves
- salt to taste
Seasoning (1st)
- 3 tbsp gingely oil
- 1 tsp mustard seeds
- 2 tsp black gram dal (urad dal)
- 2 tsp bengal gram dal (channa dal)
- a large pinch of asafoetida
- 1-2 red chillies (optional and broken into 2,3 pieces)
Seasoning (2nd)
- 1-2 green chillies (minced)
- 1-2 sprigs curry leaves
- 1 tbsp chopped coriander
For garnish
- juice of 1 lemon
- 1 tbsp chopped coriander
- 1 tbsp coconut gratings
- a few roasted cashew nuts (optional)
Instructions
- Wash and soak all the dals together for 2 hours.
- Strain all the water from the dals, add green chillies, coconut, curry leaves and grind to a coarse rava consistency. Remove batter from the mixi, add salt, mix thoroughly.
- Grease idli moulds, pour ladleful of batter and steam cook like idlis. When done, remove and while still warm, break into crumbs.
- Heat oil, add seasonings (1st) and when done (when dals have turned brown), add the 2nd set of seasonings, saute for a minute or so.
- Add idli crumbs and fry for a while.
To serve
- Transfer fried puttu into a bowl, sprinkle lime juice, coconut gratings, chopped coriander and cashew nuts.
- Serve hot.
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Frequently Asked Questions
Can I use fewer types of lentils?
Yes, you can use just moong dal and tuvar dal, but using all four gives the best texture and flavor balance. Each lentil adds its own nutritional benefits and taste profile.
Why does my puttu become too dry?
The key is getting the right grinding consistency and not overcooking after crumbling. Keep the mixture slightly moist and don’t skimp on the oil during seasoning.
Can I make this ahead of time?
You can soak the lentils and grind them the night before. Store the batter in the fridge. Steam and season just before serving for the best taste.
