Pongal Puttu

Pongal Puttu is a unique South Indian dish that combines the flavors of savory Pongal with the texture of steamed puttu, offering a delightful and nutritious snack. This Halal-friendly recipe is perfect for any time of the day and is both filling and satisfying.

Ingredients

• Rice - 1 cup
• Split yellow moong dal - 1/4 cup
• Ginger - 1 inch, grated
• Black pepper - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Salt - to taste
• Water - 1.5 cups
• Coconut, grated - 1/2 cup
• Ghee - 2 tbsp
• Fresh coriander leaves - for garnish

Steps

1. Rinse the rice and moong dal together under running water until the water runs clear, then soak them in water for 30 minutes.
2. Drain the soaked rice and dal, and grind them together into a coarse mixture, adding a little water if necessary to facilitate grinding.
3. In a pan, heat 1 tablespoon of ghee over medium heat, add grated ginger, black pepper, cumin seeds, and sauté for a minute until fragrant.
4. Add the ground rice-dal mixture to the pan, along with salt and 1.5 cups of water. Mix well and cook for about 10 minutes until the mixture thickens slightly.
5. Remove from heat and let it cool until manageable. Grease the puttu maker with a little ghee.
6. Layer the bottom of the puttu maker with a tablespoon of grated coconut, followed by a layer of the Pongal mixture, then another layer of coconut. Repeat until the puttu maker is filled.
7. Steam the puttu in boiling water for about 10-12 minutes until it is cooked through.
8. Once done, carefully remove the puttu from the maker, place it on a serving plate, drizzle with the remaining ghee, and garnish with fresh coriander leaves.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 10 mg
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in protein from moong dal, which supports muscle health.
• Contains fiber from rice and coconut, aiding in digestion.

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