Authentic Tamil Nadu Kambu Puttu with Karupatti Vellam
Experience the rustic charm of Tamil Nadu with this wholesome steamed pearl millet cake. Naturally gluten-free and deeply nourishing, it pairs wonderfully with molten palm jaggery and fresh grated coconut for a comforting traditional breakfast.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
In a wide mixing bowl, take the pearl millet flour and mix in the salt thoroughly.
2
Sprinkle warm water gradually over the flour, rubbing it gently between your palms to form moist, crumbly clumps without making a dough.
3
Sift the moistened flour mixture through a coarse sieve to ensure uniform texture.
4
Layer a handful of grated coconut at the bottom of the puttu maker cylindrical tube, followed by the prepared millet flour mixture.
5
Continue alternating layers of coconut and millet flour until the tube is filled to the top.
6
Steam the puttu over a vessel of boiling water for about 10 to 12 minutes until you notice steam escaping freely from the top vents.
7
Carefully push out the steamed puttu onto a serving plate.
8
Serve warm, drizzled with melted ghee, palm jaggery powder, and extra grated coconut on the side.
Ingredients
2 cups pearl millet flour (kambu maavu)
0.5 cup grated fresh coconut
0.5 cup powdered palm jaggery (karupatti)
0.5 tsp salt
Warm water as needed for sprinkling
1 tbsp ghee
*This AI-generated recipe may contain inaccuracies.