Radish Puttu Recipe

Cooking Directions

• STEP 1.Wash and peel the radish. Grate it finely and set aside.
• STEP 2.In a pan, dry roast the rice flour until it turns slightly golden.
• STEP 3.In a separate pan, heat oil and add mustard seeds, urad dal, and curry leaves. Once they splutter, add grated radish and saut茅 for a few minutes.
• STEP 4.Add salt, turmeric powder, and grated coconut to the radish mixture. Mix well.
• STEP 5.Add the roasted rice flour to the radish mixture and mix until well combined.
• STEP 6.Transfer the mixture to a steamer and steam for about 10-15 minutes.
• STEP 7.Once cooked, remove from the steamer and allow it to cool slightly.
• STEP 8.Serve the Radish Puttu with coconut chutney or sambar.

Cooking Tips

• Make sure to grate the radish finely to ensure even cooking.
• Dry roasting the rice flour enhances its flavor and removes any raw taste.
• You can adjust the spice level by adding green chilies or red chili powder.
• If the puttu mixture is too dry, sprinkle some water to moisten it.
• Leftover Radish Puttu can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Radish Puttu is best served hot.
• You can serve it as a breakfast dish or as a snack.
• It pairs well with coconut chutney or sambar.
• Leftover Radish Puttu can be reheated in a steamer or microwave before serving.