Kara Puttu is a quick, savory South Indian-style stir-fry made from hydrated puttu (rice) flour tossed with a crunchy, aromatic tempering. The flour is mixed with hot water and rested briefly until it’s soft, then finished in a hot kadai with mustard, bengal gram and urad dals, asafoetida, chopped onion, green chilies and curry leaves. The toasted dals add a satisfying crunch and the onions, chilies and curry leaves build the flavor; a squeeze of lemon brightens everything at the end. Serve warm as a light breakfast or snack.
A dish made with rice flour and served with any “Thuvaiyal” or Pickle.
Kara Puttu Recipe
Kara Puttu
A dish made with rice flour and served with any “Thuvaiyal” or Pickle.
4
servings5
minutes10
minutesIngredients
Puttu flour – 1 cup
Hot Water – 1 cup
Oil – 2 tablespoon
Mustard – ½ Teaspoon
Bengal Gram Dal – 1 teaspoon
Urad dal – 1 teaspoon
Asafoetida Powder – a pinch
Onion Chopped – 2 tablespoons
Green Chilies chopped – 1 teaspoon
Curry leaves – few
Lemon Juice – few drops
Salt – ½ Teaspoon Or As Per Taste
Directions
- Add the puttu flour in a broad vessel. Add salt and mix well. Pour over the hot water and mix thoroughly. Keep closed with a lid for 5 to 10 minutes.
- In a kadai put the oil and when it is hot add mustard. When it starts pop up add bengal gram dal, urad dal and asafoetida and fry till the dals become light brown.
- Add chopped onion, green chillies and curry leaves. Fry for a while.
- Now add the soaked puttu flower and mix well.
- Finally add lemon juice and stir once again and remove.