Murungai Keerai Puttu - Drumstick Leaves Puttu Recipe

Steps

1. 1To begin making the Murungai Keerai Puttu recipe, heat ghee in a heavy bottomed pan.
2. 2Add the drumstick leaves to it and saute for a minute until it shrinks. Keep aside.
3. 3Add 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.
4. 4It 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.
5. 5Add 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.
6. 6Add 3 teaspoons of coconut to the cylindrical vessel, followed by 2 teaspoons of sauteed drumstick leaves and half of the prepared puttu flour.
7. 7Layer 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.
8. 8Steam the Murungai Keerai Puttu for 10 minutes on medium flame or until the top starts releasing steam.
9. 9Once done, allow Murungai Keerai Puttu to cool and remove the puttu from cylindrical vessel using the stick that accompanied the puttu maker.
10. 10The healthy drumstick leaves puttu is ready to serve. Serve Murungai Keerai Puttu along with Kerala Kadala Curryfor a healthy breakfast meal or you can also relish it for lunch.