Home FestivalOnam Paruppu Puttu

Paruppu Puttu

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Published under: OnamSouth Indian

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)

1. Wash and soak all the dals together for 2 hours.
2. 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.
3. Grease idli moulds, pour ladleful of batter and steam cook like idlis. When done, remove and while still warm, break into crumbs.
4. 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.
5. 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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