When I posted the puttu maavu made with cholam/jowar, I also prepared puttu using that flour. I’ve been incorporating more millets into daily cooking, and this recipe replaces rice flour with jowar (sorghum) flour. Rice-flour puttu often gives me heartburn, so even though I enjoy it, I tend to avoid it. I tried puttu made with jowar and was pleased to find I had no discomfort after eating it. It’s a healthier alternative to rice flour and just as satisfying.
The method is the same as for rice flour puttu. You can skip ghee if you prefer, but a little ghee enhances the flavor. Preparing the flour takes some effort, but the fragrant, soft puttu makes it worthwhile. Serve it warm for the best experience.
Water is the key to texture when preparing puttu. Too little water yields a dry, crumbly puttu, while too much makes it sticky and clumped. The right amount produces a soft, crumbly-but-holding texture — this balance comes with practice. Follow the steps below for consistent results.
Ingredients:
Chola Puttu Flour – 2 cups
Water – 1/4 to 1/3 cup
Salt – a pinch
Cardamom powder – 1/2 tsp
Sugar – 4–5 tbsp, or to taste
Grated coconut – 1/4 cup
Ghee – 1 tsp (optional)
Procedure:
1. Place the puttu flour on a plate and add a pinch of salt.
2. Sprinkle water gradually and rub the flour between your palms so it hydrates evenly.
3. Test the moisture: the flour should hold shape in your palm but crumble easily when touched. That indicates the correct consistency.
4. Mix in the cardamom powder thoroughly.
5. Line a steaming basket or puttu maker with a thin cloth, then add the prepared flour.
6. Cover and steam for about 15 minutes.
7. When a pinch of puttu clumps together, it is cooked.
8. Transfer the cooked puttu to a bowl and mix in sugar and grated coconut.
9. Add ghee, if using, and mix gently.
10. Serve immediately while warm.
Chola Puttu Recipe
Pin Recipe
Ingredients
Ingredients
- Chola Puttu Flour – 2 cups
- Water – 1/4 to 1/3 cup
- Salt – a pinch
- Cardamom Powder – 1/2 tsp
- tbs Sugar – 4–5, or to taste
- Grated Coconut – 1/4 cup
- Ghee – 1 tsp
Instructions
Procedure
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Place the flour on a plate and mix in a pinch of salt.
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Sprinkle water and rub the flour so it hydrates evenly.
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Check consistency by holding the flour in your palm: it should hold shape but crumble when touched. Once achieved, proceed.
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Add cardamom powder and mix well.
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Place a thin cloth in a steaming basket and add the flour.
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Cover and steam for 15 minutes.
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A pinch of cooked puttu should clump together when pressed.
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Transfer to a bowl and add sugar and grated coconut.
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Stir in ghee and mix gently.
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Serve immediately while warm.