Modified Vegetable Ragi Puttu

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

MODIFIED VEGETABLE RAGI PUTT

Servings 2 people

Ingredients

For Puttu

• 60 gms Ragi flour
• 20 gms Curd
• As Required Water
• as per taste Salt

For Vegetable filling:

• 20 gms Capsicum chopped
• 20 gms Cabbage chopped
• 10 gms Peas boiled
• 25 gms Onion chopped
• 10 gms Flax seeds roasted
• 10 gms Poppy seeds roasted
• 1/2 tsp Turmeric pd
• 1 tsp Chillipd
• 1 tsp Ginger-garlic paste
• 1 tbsp Coriander leaves chopped
• 2 tsp Lime juice
• 1 tbsp Oil

Instructions

For Puttu:

• Take the ragi flour in a bowl, add salt and mix it.
• Add the curd and mix it.
• Add water little at a time and mix well with your finger tips.
• The flour should be crumbly and moist and there should be no lumps.
• Keep it aside for 15 mins.

For Vegetable Mixture:

• Heat oil in kadai, add onions sauté, add ginger garlic paste sauté
• Add turmeric pd, chilly pd sauté
• Add cabbage, peas and let it cook.
• Once the cabbage is slightly cooked add capsicum and let it cook for a while.
• Check for the salt.
• When the vegetables are cooked lastly add the flax seeds & poppy seeds and mix it.
• Remove it from the flame. Garnish with coriander leaves and lime juice and mash it thoroughly.

How to fill in the puttu maker:

• Layer the puttu maker (cylindrical mould) first with a layer of vegetable mixture followed by a fistful of flour.
• Then again add the vegetable mixture followed by the flour.
• Repeat the process until the mould is full ending with the vegetable mixture.
• Fill the cooker with water and close the lid without the whistle instead place the puttu maker in place of whistle.
• Keep it on a moderate flame.
• Once the steam starts escaping the puttu maker lower the flame and let it cook for another 5 mins.
• Remove the puttu maker from the cooker and push the puttu using a stick on to a dish.
• Serve hot with moong curry or channa curry.

Course: Breakfast

Cuisine: Indian

Keyword: healthy

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.