#💯No Rice 7Healthy Millets Puttu with kadalai Curry

Millet Sweet Potato Puttu | Foxtail Millet Sweet Puttu |



🥣 Ingredients:

Foxtail millet rice (Thinai Arisi) – 1 cup

Sweet potato (grated) – 1½ cups

Grated coconut – ½ cups

Salt – as required

Water – as needed


👩‍🍳 Method:

1. Soak the foxtail millet rice for 8–9 hours.


2. Drain the water and dry it well under a fan or in shade until moisture-free.


3. Grind the dried millet in a mixer jar into a coarse powder.


4. To the puttu flour, add:

½ cup grated sweet potato

½ cup grated coconut

Required salt



5. Mix well. Coconut already contains moisture, so sprinkle water only if needed.


6. The flour should be slightly moist and crumbly.


7. Fill the mixture into the puttu mould in layers.


8. Steam for 10–12 minutes until cooked.





Carrot Kambu Puttu | Pearl Millet Carrot Puttu



🥣 Ingredients:

Pearl millet (Kambu) – 1 cup

Carrot (grated) – ½ cup

Grated coconut – ½ cup

Salt – as required

Water – as needed


👩‍🍳 Method:

1. Wash the pearl millet well and soak it for 7–8 hours.


2. Drain the water and dry it under a fan or in shade until completely moisture-free.


3. Grind the dried millet in a mixer jar into a coarse powder.


4. To the puttu flour, add:

½ cup grated carrot

½ cup grated coconut

Required salt



5. Mix well. Carrot already contains moisture, so do not add water unless needed.


6. The flour should be slightly moist and crumbly.


7. Fill the mixture into the puttu mould in layers.


8. Steam for 10–12 minutes until


Kodo Millet Puttu with Dry Roasted Green Gram | Healthy Breakfast

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🥣 Ingredients:

Kodo millet (Varagu / Kodri) – 1 cup

Grated coconut – ½ cup

Dry roasted green gram (moong dal) – 2–3 tablespoons

Salt – as required

Water – as needed for steaming


👩‍🍳 Method:

1. Wash the kodo millet and soak for 8 hours.


2. Drain the water and dry the millet under a fan or in shade.


3. Grind the millet in a mixer to a coarse powder.


4. Dry roast the green gram and grind it coarsely.


5. Mix the dry roasted millet, green gram, and grated coconut thoroughly.


6. Add salt as required. No extra water is needed as coconut and roasted dal contain natural moisture.


7. Flour should be slightly crumbly. Add water only while steaming.


8. Fill the mixture into the puttu mould and steam for 10–12 minutes until cooked.



✨


Ragi Puttu with Coconut | Finger Millet Puttu |



🥣 Ingredients:

Ragi (Finger Millet) – 1 cup (soaked)

Grated coconut – 2 tablespoons

Salt – as required

Water – as needed for steaming


👩‍🍳 Method:

1. Soak 1 cup of ragi for 8 until cooked.



Black Channa & Green Gram Curry | Healthy Kadala Curry Recipe

In this video, I’m sharing my tasty and healthy Black Channa (Sundal) & Green Gram Curry, a perfect side dish for puttu, dosa, or rice.

🥣 Ingredients:

Black Channa (Sundal / soaked) – 1½ cups

Green Gram (Greengrams) – ¼ cup

Onion – ½ (finely chopped)

Tomato – ½ (chopped)

Green chilli – as required

Ginger – 1 small piece, crushed

Garlic – , crushed

Red chilli powder – ½ teaspoon

Coriander powder – ½ teaspoon

Turmeric powder – a pinch

Salt – as required

Coriander leaves – a little, chopped

Water – about 2 cups


For Grinding:

Cooked channa/green gram – 2 tablespoons

Grated coconut – 4 tablespoons


For Tempering:

Coconut oil – 1 tablespoon

Mustard seeds – a little

Curry leaves – a few


👩‍🍳 Method:

1. Pressure Cook:

Take a cooker. Add soaked black channa (1½ cups) and green gram (¼ cup).

Add chopped onion, tomato, green chilli, crushed ginger, crushed garlic, red chilli powder, coriander powder, and chopped coriander leaves.

Add about 2 cups of water. Close the lid and pressure cook for 4–5 whistles.



2. Grind Coconut Mix:

After cooking, take 2 tablespoons of the cooked channa/green gram into a mixie jar.

Add 4 tablespoons grated coconut and grind to a smooth paste
3. Final Cooking:

Add the ground paste back into the cooker.

Add salt as required and a pinch of turmeric powder.

Keep on stove for 1–2 minutes until one boil comes.

Do not boil for long after adding coconut.



4. Tempering:

Heat 1 tbsp coconut oil, add mustard seeds and curry leaves.

Pour this tempering into the curry and mix well






✨ Delicious and healthy Black Channa & Green Gram Curry is ready!
Serve hot with puttu, dosa, idiyappam, or rice.





3. Final Cooking:

Add the ground paste back into the cooker.

Add salt as required and a pinch of turmeric powder.

Keep on stove for 1–2 minutes until one boil comes.

Do not boil for long after adding





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