A scrumptious South Indian dish made with 4 kinds of lentils, steamed and crumbled right into a flavorful combination. This protein-rich recipe combines conventional spices, contemporary herbs, and an ideal stability of textures. It is each wholesome and satisfying – good for breakfast or a lightweight meal.
Paruppu Puttu is a beloved dish from South Indian kitchens that I discovered from my grandmother. The identify actually means “lentil crumble,” and that’s precisely what it’s – steamed lentil muffins which can be crumbled and seasoned to perfection. Each time I make this, the aroma of curry leaves and coconut takes me proper again to childhood breakfasts.
In regards to the Recipe
This recipe stands out as a result of it makes use of 4 various kinds of lentils, every bringing its personal taste and texture. The steaming course of makes it lighter than fried dishes, whereas the double seasoning ensures it’s full of taste. It’s additionally versatile – you possibly can alter the spice ranges and add your favourite toppings.
Why You’ll Love This Recipe
You’ll love how this recipe turns easy lentils into one thing particular. The feel is exclusive – smooth but grainy, and every chew is stuffed with taste. It’s additionally an excellent make-ahead dish that reheats nicely. The most effective half? It’s naturally gluten-free and full of protein. Plus, the lemon juice provides a contemporary zing that makes it really memorable.
Paruppu Puttu
Cooking Suggestions
– Don’t skip the soaking time – it helps obtain the fitting texture
– Grind the lentils coarsely, not too wonderful
– Steam the batter like idlis till a knife comes out clear
– Break the steamed muffins whereas they’re nonetheless heat
– Don’t overcook after including the crumbled combination
Serving and Storing Solutions
Serves 4-6 folks. Complete prep and cooking time: 3 hours (together with soaking time). Serve scorching with coconut chutney or your favourite pickle. Leftovers maintain nicely within the fridge for as much as 2 days – simply reheat with a sprinkle of water.
Nutrient Advantages
This dish is a protein powerhouse due to the 4 completely different lentils. It’s wealthy in fiber, iron, and B nutritional vitamins. The coconut provides wholesome fat, whereas curry leaves present antioxidants. It’s a balanced meal that’s good for digestion and retains you full longer.
Paruppu Puttu
A scrumptious South Indian dish made with 4 kinds of lentils, steamed and crumbled right into a flavorful combination. This protein-rich recipe combines conventional spices, contemporary herbs, and an ideal stability of textures. It is each wholesome and satisfying – good for breakfast or a lightweight meal.
Substances
- 1/2 cup inexperienced gram dal (moong dal)
- 1/2 cup crimson gram dal (tuvar dal)
- 1/4 cup bengal gram dal (channa dal)
- 1/4 cup black gram dal (urad dal)
- 2-3 inexperienced chillies
- 2 tbsp coconut gratings
- 2 sprigs curry leaves
- salt to style
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 big pinch of asafoetida
- 1-2 crimson chillies (non-obligatory and damaged into 2,3 items)
Seasoning (2nd)
- 1-2 inexperienced 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
- just a few roasted cashew nuts (non-obligatory)
Directions
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Wash and soak all of the dals collectively for two hours.
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Pressure all of the water from the dals, add inexperienced chillies, coconut, curry leaves and grind to a rough rava consistency. Take away batter from the mixi, add salt, combine totally.
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Grease idli moulds, pour ladleful of batter and steam cook dinner like idlis. When carried out, take away and whereas nonetheless heat, break into crumbs.
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Warmth oil, add seasonings (1st) and when carried out (when dals have turned brown), add the 2nd set of seasonings, saute for a minute or so.
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Add idli crumbs and fry for some time.
To serve
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Switch fried puttu right into a bowl, sprinkle lime juice, coconut gratings, chopped coriander and cashew nuts.
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Serve scorching.
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Incessantly Requested Questions
Can I exploit fewer kinds of lentils?
Sure, you need to use simply moong dal and tuvar dal, however utilizing all 4 offers the most effective texture and taste stability. Every lentil provides its personal dietary advantages and style profile.
Why does my puttu grow to be too dry?
The bottom line is getting the fitting grinding consistency and never overcooking after crumbling. Hold the combination barely moist and don’t skimp on the oil throughout seasoning.
Can I make this forward of time?
You may soak the lentils and grind them the evening earlier than. Retailer the batter within the fridge. Steam and season simply earlier than serving for the most effective style.
