Kurakkan Puttu (Steamed Finger Millet Flour Real) with Amaranths Green
Автор: Dr Nava’s Aussie Curry Kitchen & Home Garden
Загружено: 2026-01-18
Просмотров: 9
Описание:
Steamed Kurakkan Flour Puttu with Green Amaranth Keerai and Grated Coconut
Ingredients:
200g Kurakkan flour
50g grated coconut
1 small bunch of green amaranth Keerai (finely chopped)
Salt to taste
Warm Water as needed
Method:
1. Form clumps: Add Kurakkan flour to a bowl and make clumps using a small amount of warm water.
2. Granulate: Break down the large clumps into small granules. Use cutlery folk or sharp cup.
3. Mix with coconut and greens: Add grated coconut and finely chopped green amaranth Keerai to the granulated Kurakkan flour. Mix well.
4. Steam: Steam the mixture in a puttu maker or a idli steamer lined with a cloth for about 10 minutes.
Tips:
Ensure the water is added gradually to avoid forming lumps.
Adjust the amount of water according to the moisture content of the Kurakkan flour and the Keerai.
Don’t over-mix the batter, as it can make the puttu dense.
Benefits:
Kurakkan flour is rich in fiber, protein, and minerals like iron, calcium, and potassium.
Green amaranth Keerai is rich in vitamins A and C, iron, and calcium.
Grated coconut adds healthy fats, fiber, and minerals like manganese and copper.
Liw GI - Glycemic Index
Steaming Instructions:
Fill a steamer with water and bring to a boil.
Place the puttu maker or idli steamer over the boiling water.
Cover with a lid and steam for 10 minutes.
Nava
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