Puttu Payaru, a common breakfast in Kerala is prepared with specially processed puttu (rice) flour and served with kadala curry, papad and bananas. These days we get ready made Puttu flour in stores. Instead of spicy kadala curry, we can also make “Siru Payaru” (Green gram) gravy and serve with Puttu.
Puttu and payaru is very filling and healthy too. It has both carbohydrates (puttu) and proteins (green gram dhal).
Puttu Payaru
Course: BreakfastCuisine: Indian, KeralaDifficulty: Medium
Servings
4
servingsPrep time
8
hoursCooking time
30
minutesPuttu Payaru, a common breakfast in Kerala is prepared with specially processed puttu (rice) flour and served with kadala curry, papad and bananas
Ingredients
Puttu flour – 2 cups
Fresh coconut gratings – 2 cups
Salt – 1 teaspoon
Green Gram – 1 cup
Salt – 1/2 teaspoon
Directions
- Making Puttu
- Add the puttu flour in a big bowl and 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 put it back, it should fall loosely. This is the correct texture for making puttu.
- Take the Puttu kuzhal (tube) and start filling it with one tablespoon coconut gratings and two tablespoons of puttu flour.
- Repeat this till the Puttu kuzhal is filled upto the top of the mould. Close the mould with lid and steam it for ten minutes.
- Using a long thin metal rod, push it from the bottom and remove the puttu from the mould.
- If you do not have the mould, then just mix the coconut gratings with puttu flour and put it in idli plate and steam it in the idli cooker.
- Recipe for Siru payaru (Green Gram) Gravy:
- Soak the gram in water over night.
- Clean the soaked gram and drain the water.
- Add two cups of water and pressure cook for 2 to 3 whistles.
- Add salt and just mash it.
Thanks for this, Kamala. My father in law is also a subscriber of your blog, and wonder if he'll see my comment!
Not being raised in this culinary tradition but loving many of the veggie dishes, I never realize some of the unique combinations outside the mainstream. In this case, I know and love puttu kadala, but not this. I am happy that you shared it. Payaru then is over boild plain whole moong dhal?
And, then kanji is over boiled rice with or without moong dhal? Sometimes when I over boil rice and moong dhal I call it kanji. Is that correct terminology?
Hi kamla,
Am a chef by profession but love to go through with ur blog.how simply u r encouraging to our cuisine,.belong to north but after 23 yrs in the industry as an executive chef in various category of hotels,fine dine,resort and heading in corporate catering. Like sodexo still feels there is a lot to learn in south Indian cuisine..,..
Keep going…..
Warm regards
Chef pankaj
Thank you for your kind words. It is really nice and feel great to receive comments from a professional chef.
Hi Jennifer,
It is really a honour that your father-in-law is a subscriber of my blog.
"Payaru" in Tamil, actually means any gram. Here it is meant for the overboiled green gram (moong gram, not the small yellow dhal).
We can call any porridge as Kanji. You are right – over boiled rice and moong dhal is called Kanji.
Hi Kamala,
I am greatly inspired with your blogs. You will never believe that I have no interest in cooking (even after 3 years of my married life). But once I visited your blogs, it tempted me in such a way that I am cooking all the time now a days in my home. Thanks for your marvelous support for people like me. You rock!
Thanks,
Madhu
Great composition until it increases appetite