Murungai Keerai Puttu – Drumstick Leaves Puttu Recipe

Murungai Keerai Puttu – Drumstick Leaves Puttu Recipe
  • To begin making the Murungai Keerai Puttu recipe, heat ghee in a heavy bottomed pan.

  • Add the drumstick leaves to it and saute for a minute until it shrinks. Keep aside.

  • Add ragi flour, bajra flour and rice flour in a mixing bowl. Add salt to it and mix well. Sprinkle water little by little and rub into flour to make it crumbly.

  • It has to be in puttu consistency. That is, if small amount of flour is taken and pressed in palm it has to hold shape and crumble if pressed further tightly.

  • Add water to the base vessel of puttu maker until 3/4th and place it on stove. Now place the disc with holes at bottom of top cylindrical vessel.

  • Add 3 teaspoons of coconut to the cylindrical vessel, followed by 2 teaspoons of sauteed drumstick leaves and half of the prepared puttu flour.

  • Layer it again with coconut, drumstick leaves and remaining puttu flour until it reaches top. Close with lid and place the cylindrical vessel on top of base vessel on stove.

  • Steam the Murungai Keerai Puttu for 10 minutes on medium flame or until the top starts releasing steam.

  • Once done, allow Murungai Keerai Puttu to cool and remove the puttu from cylindrical vessel using the stick that accompanied the puttu maker.

  • The healthy drumstick leaves puttu is ready to serve. Serve Murungai Keerai Puttu along with Kerala Kadala Curry for a healthy breakfast meal or you can also relish it for lunch.