Kodo Millet Puttu (Steamed Millet Cake)
A healthy and delicious South Indian breakfast made with kodo millet flour, steamed in a mold, and enjoyed with a sweet topping.
This recipe is a great way to incorporate the nutritious kodo millet into your diet. It’s simple to make, requiring minimal ingredients and offering a naturally sweet and nutty flavor.
Yields: 2-3 servings Prep Time: 10 minutes Cook Time: 15 minutes
Ingredients:
- 1 cup kodo millet flour
- 3/4 cup water (or more as needed)
- 1/4 teaspoon salt
- 1/2 cup grated coconut (optional)
- Ripe banana, sliced (for serving)
- Jaggery or palm sugar (for serving)
Instructions:
- In a large bowl, combine the kodo millet flour and salt. Gradually add water, mixing well after each addition, until a crumbly dough forms. You may need slightly more or less water depending on the flour. The dough should be moist but not sticky.
- If using, stir in the grated coconut.
- Grease a puttu maker (cylindrical steamer) with a little oil. Fill the bottom chamber with water and bring to a boil.
- Place a banana leaf or greased plate on the top chamber of the puttu maker. Pack the dough loosely into the puttu maker, leaving some space at the top.
- Steam the puttu for 10-15 minutes, or until cooked through. A skewer inserted into the center should come out clean.
- To serve, gently press out the puttu onto a plate. Enjoy hot with sliced bananas and your preferred amount of jaggery or palm sugar.
Tips:
- You can find kodo millet flour at Indian grocery stores or online retailers.
- If you don’t have a puttu maker, you can use a steamer basket lined with a greased banana leaf.
- For a savory option, you can add chopped vegetables like onions, carrots, or green chilies to the dough.
- Leftover puttu can be stored in the refrigerator for up to 2 days and reheated in a steamer.