MODIFIED VEGETABLE RAGI PUTT
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.