Kambu puttu/pearl millet puttu:

We use to prepare puttu with Rice and Ragi, here we have a wonderful idea to make Kambu puttu, Salt and Sweet version. Regular idly has to be changed, according to the season and mood to encourage morning breakfast to our younger generation and at the same time, it should be impartial for our elders too.

Understandably, the staple for most of our ancestors was Millets and it was probably after the green revolution we drained these Miracle grains in favour Rice, wheat, obesity, diabetes and malnutrition. Bajra / Kambu is full of vitamins, minerals and amino acids
The whole grain supports weight loss.
The grain is easily digestible and has the lowest probability of causing allergic reactions.
Being rich in fibre content, kambu works very well in diabetes.

Bajra helps maintain cardiovascular health and helps reduce acidity problems.
It is a good source of iron, which helps the formation of haemoglobin in blood thus preventing anaemia.

Kambu is gluten-free, high in magnesium hence good for the heart, blood pressure, good for diabetics, weight loss too.

Ingredients: For the sweet version

Kambu Mavu-2 cups

Jaggery powdered-1/4 cup

Coconut-1/4 cup

Salt -1 pinch

Cashew if you prefer

Ghee-1 tbsp

Method to prepare Sweet version:

Melt jaggery by sprinkling some water and filter the syrup keep it ready to mix with cooked puttu.

Heat pan and dry roast Kambu mavu for 2 minutes.

In a wide pan put the roasted flour sprinkle 1/2 cup approximately water and mix gently, consistency should not be more watery or dry.

It should be able to make a ball by holding mixed flour in your palm.

In an Idly pot boil water and steam cook the mixed puttu flour for 10 minutes.

When it cools down, grind a second in mixie if there are any lumps in it.

Transfer to bowl mix with jaggery syrup, Coconut, ghee and fried cashews, mix well and make it to balls and serve.

Salt version:

Ingredients for Salt version:

Kambu Mavu/pearl millet flour-12 cup

Salt 1/4 tsp

Buttermilk,diluted-1/2 cup

Curry leaves-1 twig

Onion chopped-1

Green chilli-1 slit

Coconut -2 tsp

To season:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Oil-1 tbsp

Method:

Heat pan and dry roast Kambu mavu for 2 minutes.

In a wide pan put the roasted flour sprinkle 1/2 cup approximately water and mix gently, consistency should not be too watery or dry.

In an Idly pot boil, water and steam cook the mixed puttu flour for 10 minutes, transfer to a bowl.

When it cools down, grind a second in mixie if there are any lumps in it.

Take a cup mix 1/2 cup of diluted buttermilk and salt dissolve it and sprinkle it in cooked puttu, mix it well.

Heat wok with 1 tbsp of oil and season with above-mentioned ingredients, add curry leaves chopped Onion, Coconut(grated) and green chilli saute well for 2 minutes add salt mixed puttu in it and stir well in low flame for 2 minutes.

This can be served with Karunaikizhangu Kuzhambu or sambar.

Recipe for KarunaiKilangu Kuzhambu:
http://wp.me/p1o34t-CY