Jowar puttu/ Sorghum puttu is a healthy and quick to make steamed breakfast prepared just like traditional kerala puttu. This puttu tastes excellent with kerala kadala curry or with just sugar. Adding jowar/ sorghum to our diet benefits our health a lot as it is is high in protein and fiber, minerals like phosphorus, potassium, calcium, and iron. People usually make bakri/ upma with jowar but I wished to try something new so tried making this puttu and it was great hit at home. Do try this millet puttu at home and let me know your feedback. So lets get to the making!
Jowar flour/ Sorghum flour/ White cholam flour – 1 cup
Water – ¼ cup
Salt – a pinch
Grated coconut – ½ cup
Note
* 1 cup = 235 ml
How to make Jowar puttu with step by step images
In a pan dry roast cholam/ jowar flour in low to medium flame until aromatic. This should take about 5 to 8 minutes.
In a bowl add roasted cholam/ sorghum flour and pinch of salt. Now add water little by little and start mixing it with your hand to get right consistency. When you are able to hold shapes with the flour it is ready to be cooked. The flour needs to be moist without any lumps and it should look like bread crumbs. The right amount of water makes perfect puttu.
The puttu mold has 2 parts ; disc with holes and a small lid. Place the disc inside the puttu mold then start the preparation. Start by adding a layer of grated coconut, then add 2 fistful of puttu flour. ( If using traditional long puttu maker again add a layer of grated coconut and add 2 fistful of puttu flour and finish it with a layer of grated coconut.) When you have reached the top of the puttu maker by making layers close it with the lid. Attach the puttu mold to the bottom vessel of puttu maker/ pressure cooker in which the water has been boiling and steam it for 10 to 12 mins. Puttu will be ready when you see steam escaping through the holes of the puttu mould lid. Now remove the puttu mold from the bottom vessel of puttu maker and gently push the puttu with a spoon or ladle.