Kodo Millet Puttu
Description
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.
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.
Note
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.