Murungai Keerai Puttu - Drumstick Leaves Puttu Recipe
A vegetarian Kerala Recipes recipe with ragi flour (finger millet/ nagli), bajra flour ( pearl millet), rice flour. Ready in 20 min, serves 2.
Curated byAditya Nair🇮🇳
Instructions
17 steps- 1
To begin making the Murungai Keerai Puttu recipe, heat ghee in a heavy bottomed pan
teaspoons ghee(2) - 2
Add the drumstick leaves to it and saute for a minute until it shrinks
drumstick leaves (moringa/murungai keerai)(1 cup) - 3
Keep aside
- 4
Add ragi flour, bajra flour and rice flour in a mixing bowl
ragi flour (finger millet/ nagli)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)rice flour(1 cup) - 5
Add salt to it and mix well
salt - as required - 6
Sprinkle water little by little and rub into flour to make it crumbly
ragi flour (finger millet/ nagli)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)rice flour(1 cup)water - as required - 7
It has to be in puttu consistency
- 8
That is, if small amount of flour is taken and pressed in palm it has to hold shape and crumble if pressed further tightly
ragi flour (finger millet/ nagli)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)rice flour(1 cup) - 9
Add water to the base vessel of puttu maker until 3/4th and place it on stove
water - as required - 10
Now place the disc with holes at bottom of top cylindrical vessel
- 11
Add 3 teaspoons of coconut to the cylindrical vessel, followed by 2 teaspoons of sauteed drumstick leaves and half of the prepared puttu flour
ragi flour (finger millet/ nagli)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)rice flour(1 cup)drumstick leaves (moringa/murungai keerai)(1 cup)teaspoons ghee(2)fresh coconut - grated(1 cup) - 12
Layer it again with coconut, drumstick leaves and remaining puttu flour until it reaches top
ragi flour (finger millet/ nagli)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)rice flour(1 cup)drumstick leaves (moringa/murungai keerai)(1 cup)fresh coconut - grated(1 cup) - 13
Close with lid and place the cylindrical vessel on top of base vessel on stove
- 14
Steam the Murungai Keerai Puttu for 10 minutes on medium flame or until the top starts releasing steam
- 15
Once done, allow Murungai Keerai Puttu to cool and remove the puttu from cylindrical vessel using the stick that accompanied the puttu maker
- 16
The healthy drumstick leaves puttu is ready to serve
drumstick leaves (moringa/murungai keerai)(1 cup) - 17
Serve Murungai Keerai Puttu along with Kerala Kadala Curry for a healthy breakfast meal or you can also relish it for lunch
Rate this recipe
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Murungai Keerai Puttu - Drumstick Leaves Puttu Recipe
A vegetarian Kerala Recipes recipe with ragi flour (finger millet/ nagli), bajra flour ( pearl millet), rice flour. Ready in 20 min, serves 2.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Murungai Keerai Puttu recipe, heat ghee in a heavy bottomed pan
teaspoons ghee(2) - 2
Add the drumstick leaves to it and saute for a minute until it shrinks
drumstick leaves (moringa/murungai keerai)(1 cup) - 3
Keep aside
- 4
Add ragi flour, bajra flour and rice flour in a mixing bowl
ragi flour (finger millet/ nagli)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)rice flour(1 cup) - 5
Add salt to it and mix well
salt - as required - 6
Sprinkle water little by little and rub into flour to make it crumbly
ragi flour (finger millet/ nagli)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)rice flour(1 cup)water - as required - 7
It has to be in puttu consistency
- 8
That is, if small amount of flour is taken and pressed in palm it has to hold shape and crumble if pressed further tightly
ragi flour (finger millet/ nagli)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)rice flour(1 cup) - 9
Add water to the base vessel of puttu maker until 3/4th and place it on stove
water - as required - 10
Now place the disc with holes at bottom of top cylindrical vessel
- 11
Add 3 teaspoons of coconut to the cylindrical vessel, followed by 2 teaspoons of sauteed drumstick leaves and half of the prepared puttu flour
ragi flour (finger millet/ nagli)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)rice flour(1 cup)drumstick leaves (moringa/murungai keerai)(1 cup)teaspoons ghee(2)fresh coconut - grated(1 cup) - 12
Layer it again with coconut, drumstick leaves and remaining puttu flour until it reaches top
ragi flour (finger millet/ nagli)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)rice flour(1 cup)drumstick leaves (moringa/murungai keerai)(1 cup)fresh coconut - grated(1 cup) - 13
Close with lid and place the cylindrical vessel on top of base vessel on stove
- 14
Steam the Murungai Keerai Puttu for 10 minutes on medium flame or until the top starts releasing steam
- 15
Once done, allow Murungai Keerai Puttu to cool and remove the puttu from cylindrical vessel using the stick that accompanied the puttu maker
- 16
The healthy drumstick leaves puttu is ready to serve
drumstick leaves (moringa/murungai keerai)(1 cup) - 17
Serve Murungai Keerai Puttu along with Kerala Kadala Curry for a healthy breakfast meal or you can also relish it for lunch
Rate this recipe
