Moong Dhal Savory Puttu /Paasiparuppu Kaara Puttu

Ending the legumes and lentils series in Protein Rich Dishes in mega marathon edition with savory puttu.
I have already shared the sweet puttu with moong dhal,but today's version is a savory one .The procedure is almost same as sweet puttu.Instead of jaggery syrup it needs tempering with basic ingredients.
This puttu can be eaten as such,we prefer to sprinkle boondi or sev.Even spicy idly podi/chutney powder can also be sprinkled and eaten.My kiddo loves to top it with sugar and eats.Off to the recipe.......

                                                             

                                                            

                                                                   Moong Dhal Savory Puttu/Paasiparuppu Kaara Puttu

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   Basic Information

   Preparation time ~ 10 minutes

   Soaking time ~ 2-3 hours
   Cooking time ~ 20-25 minutes

   Serves ~ 3

  Ingredients

  

Ingredient	Quantity
Moong dhal/paasiparuppu	1/2 cup
Channa dhal/kadalaparuppu	2 tbs
Raw rice/pacharisi	2 tbs
Curry leaves/karivepillai	few leaves
Green chilly/pachamilagai	2 (chopped finely)
Ginger/inji	1/2 tsp(grated)
Turmeric powder/manjal podi	1/4 tsp
Coconut(grated)	3-4 tbs
Salt	3/4tsp
Coriander leaves(finely chopped)	1 tbs
Lemon juice	2 tsp
Oil	1 tbs

 For tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	2 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  

   Method 

• Wash and rinse the dhals and rice with water,soak it together for 2-3 hours with enough water.After soaking completely drain the water and keep it aside.
• Now in a blender jar take the dhals and rice and grind it to a bit coarse paste along with salt.

• Grease the idly plate,put the batter in each mould and keep the plate in the idly maker.

• Steam it for 10 minutes.Remove the plate from the steamer and let it cool,take out the idlys from the plate and sprinkle some hot water and crumble it.Keep it aside.

• Keep a pan with oil and do the tempering,toast the curry leaves.Add in the chopped green chilly,grated ginger and coconut .

• Give it a mix,add in the turmeric powder and a pinch of salt.Add the crumbled idly.

• Mix it well and keep it on the flame for 2-3 minutes. Finally sprinkle the coriander leaves and some grated coconut and lemon juice,give it a mix.

• Serve it warm

• The amount of lemon can be altered depending on the sourness of the lemon.
• Cashews can also be added along with the tempering for extra crunchiness and rich taste.
• While crumbling the idlys,if you feel dry sprinkle some hot water.
• The crumbled idlys can be pulse it in a blender for 30 second with regular intervals.Otherwise it will be like a paste.

Enjoy.........................

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