Today is the fourth day of Blogging Marathon and I prepared this multigrain puttu urundai. This is a chettinad snack which my mom used to prepare when I was a kid. She saw the recipe in a TV show and tried it out immediately. Every one liked it and so it became a regular snack. The original recipe uses only rice flour but as a blogger I needed to adapt the recipe for the marathon. So I used four different types of flour to prepare these puttu urundai. The result was amazing. The flavour of pearl millet topped every other flavour in the urundai. I also used brown sugar aka as nattu sakkarai instead of sugar. My hubby is always a fan of these urundais and he liked this version a lot.
Ingredients:
Ragi Flour/ Keppai Maavu-1/2cup
Rice Flour/ Puttu Maavu-1/2cup
Pearl Millet Flour/ Kambu Maavu-1/2cup
Wheat Flour/ Godhumai Maavu-1/2cup
Brown Sugar/ Nattu Sakkarai-1cup
Grated Coconut-1 1/2cup
Cardamom Powder-1tsp
Milk-2/3cup
Procedure:
1. Mix all the flours.
2. Sprinkle water and rub it nicely into the flours. The flour must not get lumpy. It should become wet.
3. When you can press the flour into a ball, the puttu stage is reached.
4. Sift it through a metal sieve to get rid of tiny lumps. Do not use a fine sieve.
5. Add brown sugar and cardamom powder and mix well.
6. Place the flour into a steamer lined with foil.
7. Cover with another foil and keep it on the rice cooker. Alternately, you can steam cook it in an idli pan or idli cooker.
8. Cook for 10minutes.
9. The puttu must be soft to touch.
10. Transfer to a bowl and add coconut and milk and mix well.
11. Divide dough into 25 equal portions and shape each portion into a ball.
12. Again place the balls in a foil lined and steamer. Cover with another foil. This is to prevent water droplets spoiling the urundai.
13. Steam cook for 10minutes. The urundai will be firm to touch.
14. Remove from the rice cooker and allow it to cool.
15. Transfer the urundais to a plate and let them cool completely before storing.
16. This stays good for a day or two. Serve as an evening snack.
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| All the flours combined |
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| Sprinkle water and rub to make the flour wet |
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| When pressed in your palm, the flour should hold shape |
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| Sift it through a metal sieve |
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| Add brown sugar and cardamom |
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| Mix well |
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| Transfer to a foil lined steamer and cover with another foil |
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| Steam for 10minutes |
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| The puttu will look like this. It can be served in a bowl at this stage as udhiri puttu |
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| Add coconut and milk and mix well |
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| Shape into balls |
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| Arrange on a foil lined steamer |
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| Cover with another foil and steam for 10minutes |
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| Transfer to plate and let it cool |
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| Serve |
P.S: To prepare Puttu Flour soak 1/2cup of parboiled rice and 1/2cup of raw rice for 2 hours. Drain water and spread it on a white cloth to dry for 1 hour. Grind it to a fine powder. Sift it through a sieve. Roast the flour until it becomes completely dry. Sift it once again once cool to get rid of lumps. Store in a jar and use when needed. Some times I prepare this flour only with raw rice. But adding par boiled rice gives it a nice flavour.
Labels: Blogging Marathon, BROWN SUGAR, CHETTINAD, KAMBU, PEARL MILLET, RAGI, RICE, WHEAT FLOUR
