Traditional South Indian Breakfast/Dinner Item Made Special with Mango – A Simple Recipe
Wash the pearl millet and soak it for 2 to 3 hours. Drain the water and pat dry the millet, spreading it on a kitchen towel.
Take the millet in a mixie jar and grind it to fine flour. Transfer the flour to a wide vessel and keep it aside.
In a wide bowl add mango puree, salt, jaggery, cardamom, and ginger powder and mix well.
Add the millet flour to the above and mix well. If needed sprinkle a little water and mix to bring it to the soft wet flour consistency. (flour should not be watery or dry).
Use the puttu maker and stuff the flour and the grated coconut alternately and steam it for 6 to 8 minutes. You will get a very nice aroma when it is cooked.
Mango Millet Sweet Puttu is now ready for serving.
If you can get the ready-made pearl millet puttu powder or just millet powder, you can skip steps 1 to 4.
Side dish: Serve the puttu with sugar/palm sugar and ghee. You can even use palm sugar instead of sugar. Be mindful of the quantity of sugar as jaggery is already added to the puttu flour. Coconut is already added in the puttu itself, but you can add some more coconut if preferred.
You may even use idli vessel for steaming the puttu, if the puttu maker is not available.
