Tuesday, 29 November 2016

Kambu Maavu Puttu/Pearl Millet Flour Puttu/Bajra Puttu/Pear Millet Recipes

Hello friends,

Today I am going to share a very healthy and filling breakfast recipe made with Kambu/Bajra/pearl millet – none other than delicious Kambu Puttu. Kambu/Bajra is a very common millet variety in India. Nowadays all the millet varieties have gained back their importance. People are becoming health conscious and are using lot of millets in their food which was earlier the staple food for our ancestors.  As far as kambu/Bajra is concerned it has very high fiber content, loaded with vitamin, minerals and amino acids. The high fiber content in turn aids in weight loss. Kambu/pearlmillet/bajra is easy digestible and has very low possibility of causing allergic reactions. Kambu is great alternative to rice for diabetic patients. It helps in maintaining good cardiovascular health and reduces acidity problems. Ok friends, I have said enough about kambu/bajra/pearl millet, now its time to move on to the recipe. Meanwhile do check out about all the Millet varieties I have posted earlier and MilletRecipes here.

Here’s how to make Kambu Puttu with step by step photos…


Ingredients

Kambu Maavu/Pearl Millet Flour
1 cup
Grated Coconut
¼ cup
Jaggery/Nattu Chakkari
2 tbsp
Elachi/Cardamom
1 or 2 powdered
Salt
As needed
Preparation Time: 5-10 minutes 
Cooking Time: 10-15 minutes
Serves: 2

Method

Kambu Maavu



Take the kambu maavu in a wide bowl, add the salt and mix well.  Mix the water little by little and mix the kambu flour with hand.


Add water little by little and mix thoroughly until you are able to form balls from the kambu flour mixture. But the balls should break easily. Now the flour is ready to be steamed.


Now cut a clean cloth [cotton] for your idli plate, cut a hole in the middle so that the cloth slides through the idli stand on to the plate.


Use only clean, washed cloth and keep it only for steaming purpose.

Now wet the cloth and squeeze it. Place it on the idli plate. Then spread the kambu maavu mixture on the idli plate as shown in the photo.


Now steam cook it for 10-15 minutes or until well done.  Then allow it to cool.


Kambu puttu after steam cooking it.


I used naatu chakkarai [powder form of jaggery], if not grate the jaggery and keep it aside.

Transfer the cooked Kambu Puttu to a bowl. Break the cooked kambu puttu with hand.


Add the grated coconut to the puttu.


Next add the naatu chakkarai/jaggery to the puttu. Then mix everything really well.


Finally add the cardamom powder/elachi and mix it well in the Kambu Puttu.


A very healthy, delicious, and filling kambu puttu is ready to be enjoyed. Serve it either for breakfast or dinner along with grated coconut.


Suggestions:
I have used naatu chakkarai/jaggery instead you can replace it with sugar.

Thank you all for visiting my space, please come back again for more interesting, healthy recipes from my kitchen.

Will be updating more millet recipes soon.


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Have a great day and enjoy.


Until then I am signing off…





3 comments:

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Priya Anandakumar

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