Puttu is a classic South Indian dish made from steamed rice flour and coconut, often paired with Black Chana Curry for a wholesome and protein-rich meal. This combination is not only delicious but also highly nutritious, making it a popular breakfast choice in Kerala and Tamil Nadu. The soft, crumbly texture of puttu blends perfectly with the rich, spiced curry, creating a satisfying meal that’s loved by all.
Cuisine: India
Course: Breakfast / Main Course
Diet: Vegetarian
Difficulty Level: Medium
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | Serves 3-4 |
Ingredients for Puttu and Black Chana Curry
For Puttu
| Ingredient | Quantity |
|---|---|
| Rice Flour | 2 cups |
| Grated Coconut | 1 cup |
| Water | As needed |
| Salt | ½ tsp |
For Black Chana Curry
| Ingredient | Quantity |
|---|---|
| Black Chana (soaked overnight) | 1 cup |
| Onion (finely chopped) | 1 medium |
| Tomato (pureed) | 1 large |
| Garlic (chopped) | 3-4 cloves |
| Ginger (grated) | 1 tsp |
| Green Chilies (slit) | 2 |
| Mustard Seeds | ½ tsp |
| Curry Leaves | 8-10 leaves |
| Turmeric Powder | ½ tsp |
| kashmiri Red Chili Powder | 1 tsp |
| Coriander Powder | 1 tsp |
| Garam Masala | ½ tsp |
| Coconut Milk | ½ cup |
| Oil | 2 tbsp |
| Salt | To taste |
| Water | As needed |
Step-by-Step Cooking Method
Making Puttu
- Prepare the Dough – In a mixing bowl, take rice flour and add salt. Slowly sprinkle water and mix with your fingers until the flour reaches a damp, crumbly texture. It should not form a dough but hold shape when pressed, as we do while making Ladoos.
- Layer the Puttu Maker – In a puttu maker or cylindrical steamer, start layering with grated coconut, then add the prepared rice flour mixture and make second layer and repeat the layers alternately until the cylinder is full.
- Steam the Puttu – Steam for 10-12 minutes until cooked. The puttu should be soft and fluffy. Carefully remove and serve hot.
Making Black Chana Curry
- Pressure Cook Chana – Drain soaked black chana and pressure cook with water and salt for 5-6 whistles until soft.
- Prepare the Masala – Heat oil in a pan, add mustard seeds. Once they splutter, add curry leaves, green chilies, garlic, and onions. Saute until onions turn golden brown.
- Cook the Gravy – Add tomato puree, turmeric, kashmiri red chili powder, coriander powder, and salt. Cook until the masala thickens and oil separates.
- Combine & Simmer – Add the cooked black chana along with the water and simmer for 10 minutes. Stir in coconut milk or grated coconut and garam masala, mix well, and cook for another 2 minutes.
- Serve Hot – Garnish with fresh coriander and serve alongside soft puttu.
Tips for the Best Puttu & Curry
✔ Use warm water while mixing rice flour to ensure soft puttu.
✔ Do not over-soak black chana to prevent mushiness.
✔ For a richer flavor, dry roast the rice flour before mixing.
✔ Adjust coconut milk as per your preference for creaminess in the curry.
Serving Suggestions
🍛 Serve puttu with black chana curry for a hearty breakfast.
🥥 Pair with banana for a mildly sweet version.
☕ Enjoy with a cup of South Indian filter coffee for the ultimate comfort meal.
Why You’ll Love This Recipe
✅ High in Protein – Black chana provides excellent plant-based protein.
✅ Naturally Gluten-Free – Puttu is made from rice flour, making it a great gluten-free option.
✅ Wholesome & Balanced – Combines carbs, fiber, and healthy fats for a nutritious meal.
✅ Authentic & Traditional – A true South Indian delicacy passed down through generations.
Conclusion
Puttu with Black Chana Curry is a nutritious and flavorful meal that brings the essence of South Indian cuisine to your plate. Whether you’re looking for a hearty breakfast or a satisfying meal, this traditional combination never disappoints. Try this recipe at home and enjoy the rich flavors of Kerala and Tamil Nadu! 🌿✨
FAQ on Puttu with Black Chana Curry
1. What is Puttu?
Puttu is a traditional South Indian dish made from steamed rice flour and grated coconut. It is typically served for breakfast and pairs well with black chana curry, banana, or jaggery.
2. Can I make puttu without a puttu maker?
Yes! If you don’t have a puttu maker, you can steam the rice flour mixture in a muslin cloth over a steamer or in an idli steamer by placing the mixture in small molds.
3. Why is my puttu dry and crumbly?
If your puttu is too dry, it means the rice flour mixture lacks moisture. Sprinkle a little more water while mixing, but make sure the texture remains crumbly and not dough-like.
4. How long should I soak black chana before cooking?
Soak black chana for at least 8 hours or overnight. This helps in faster cooking and improves digestion.
5. Can I make puttu with other types of flour?
Yes! While traditional puttu is made with rice flour, you can also use wheat flour, ragi (finger millet) flour, or even bajra (pearl millet) flour for a healthier variation.
6. Is puttu gluten-free?
Yes, puttu made with rice flour is naturally gluten-free, making it a great choice for those with gluten intolerance.
7. Can I prepare black chana curry without coconut milk?
Absolutely! Coconut milk adds richness, but you can skip it and still enjoy a flavorful curry by using a thicker onion-tomato gravy.
8. How do I store leftover puttu and chana curry?
Store leftover puttu in an airtight container in the refrigerator for up to a day. Reheat by steaming it lightly. Chana curry can be stored for up to 2 days in the fridge and reheated on the stovetop.
9. Is black chana curry good for health?
Yes! Black chana is rich in protein, fiber, and essential nutrients, making it an excellent choice for a healthy diet.
10. What can I serve with puttu besides black chana curry?
Puttu pairs well with banana, jaggery, sugar, ghee, vegetable stew, kadala curry, or even just plain coconut milk for a sweet and savory balance.
Let me know if you have more questions. 😊
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