Kambu / Bajra / pearl millet is one of the oldest millet used by our ancestors. Along with wheat flour even kambu was included in the regular diet. It is known to have a very high fibre content which makes it healthier. It is easily digestible and has the lowest probability of causing allergic reactions. Nowadays it is gaining its importance back. Here is the recipe for kambu puttu.
- 1 cup – Kambu mavu / bajra flour / pearl millet flour
- 1/8 to 1/4 cup (grated or powdered) – Karuppatti / Palm jaggery / Panai vellam (as needed)
- 3 tbsp – Coconut grated
- 1 tbsp – Ghee
- Salt as needed
- Water as needed
- Dry roast kambu flour or bajra flour slightly for few seconds, set it aside.
- Take a mixing bowl, add kambu flour and required salt to it, mix well. Sprinkle one tbsp of water at a time to the flour and mix gently.
- The flour should look slightly crumbly texture as shown above.Transfer this to an idly cooker / puttu maker and steam cook for 10 to 15 mins or until well cooked. Allow them to cool.
- Meanwhile break palm jaggery into small pieces or grate them. Add it to the kambu puttu along with grated coconut and ghee, mix well everything together. Kambu puttu is ready.
- You can replace palm jaggery with regular sugar or jaggery.
- You can increase or decrease palm jaggery as per you taste.
- You can use either idly cooker (with or without cloth) or puttu maker.
- I used store bought kambu / bajra flour which took 15 mins to steam cook.