Karuppu Ulundhu Puttu is a rustic, nutty steamed rice-and-black-gram dish. It gets a warm aroma from dry-roasted urad dal and rice. The texture is slightly coarse, soft, and very comforting. Serve it with ghee, jaggery, and fresh coconut for simple, soulful breakfasts or snacks. Easy to make and naturally gluten-free.
This wholesome steamed puttu is made with dry-roasted split black gram and rice, ground to a slightly coarse flour. The flour is lightly salted and moistened with warm water until it holds when pressed but crumbles back easily—key for fluffy puttu. It’s then steamed for about 15 minutes, and finished by mixing in ghee, powdered jaggery, and fresh coconut for a warm, nutty-sweet dish that’s perfect for breakfast or a comforting snack.
Karuppu Ulundhu Puttu Recipe
Karuppu Ulundhu Puttu
Karuppu Ulundhu Puttu is a steamed puttu made from dry-roasted black gram and rice flour, moistened to a crumbly texture.
4
servings10
minutes15
minutesIngredients
Karuppu Ulundhu (black gram split) – 1 cup
Rice – 1/2 cup
Jaggery Powder – 1 cup
Coconut gratings – 1 cup
Ghee – 1 teaspoon
Salt – 1/4 teaspoon
Directions
- In a kadai put the split black gram and dry fry till it becomes light brown and nice aroma comes out. Remove and put it in a plate.
- Same kadai add the rice and dry fry till it becomes light brown. Remove and add it to the fried black gram.
- Allow to cool and grind it to a slightly coarse powder.
- Put the flour in a big bowl and add salt. Sprinkle little warm water and mix well. If you hold the flour in your palm and press, it should be like a ball and when you put it back, it should fall loosely. This is the correct texture for making puttu.
- Spread this flour in a idli plate or steamer plate and steam cook for 15 minutes.
- Put the steamed flour in a big bowl and add ghee, jaggery power and coconut. Mix well and serve.