Name: Puttu with Soft Kadala Curry
Yield: 4 servings
Ingredients: Rice flour — 1⅔ cups roasted (200 g); Water — ½ cup (sprinkle) (120 ml); Rock salt (sendha namak) — ⅓ tsp (2 g); Coconut, fresh grated — ¾ cup grated (60 g); Black chickpea (kala chana) — ½ cup, soaked overnight (100 g); Water — 2½ cups (curry) (600 ml); Coconut oil — 2 tsp (10 g); Mustard seeds — ¼ tsp (1 g); Ginger, fresh — 2 tsp (10 g); Coriander seed / powder — 1½ tsp (3 g); Turmeric powder — ⅛ tsp (0.5 g); Curry leaves — 8 (1 g); Coconut milk, thin — ½ cup less 1 tbsp (100 ml); Rock salt (sendha namak) — ½ tsp (curry) (3 g)

Serves: 4
Portion: 1 cylinder + 1 katori
Time: Soak 8 h · 45 min
Texture: Soft (moisten with curry)
Season: All year
Dosha: Vata
Pitta
Kapha
Grounding

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice flour	1⅔ cups roasted	200 g	1000 g
Water	½ cup (sprinkle)	120 ml	600 ml
Rock salt (sendha namak)	⅓ tsp	2 g	10 g
Coconut, fresh grated	¾ cup grated	60 g	300 g
Black chickpea (kala chana)	½ cup, soaked overnight	100 g	500 g
Water	2½ cups (curry)	600 ml	3000 ml
Coconut oil	2 tsp	10 g	50 g
Mustard seeds	¼ tsp	1 g	5 g
Ginger, fresh	2 tsp	10 g	50 g
Coriander seed / powder	1½ tsp	3 g	15 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Curry leaves	8	1 g	5 g
Coconut milk, thin	½ cup less 1 tbsp	100 ml	500 ml
Rock salt (sendha namak)	½ tsp (curry)	3 g	15 g

Method

How to cook it

Step 1: Kadala: pressure-cook soaked chana 8–10 whistles until very soft.
Step 2: Temper oil, mustard, curry leaves, ginger; add spices, chana with liquid and coconut milk; simmer 10 minutes; mash a little.
Step 3: Puttu: sprinkle salted water over flour, rubbing to a damp crumb that holds when pressed.
Step 4: Layer coconut and flour in the puttu maker; steam 6–8 minutes.