Kurakkan Puttu (Steamed Finger Millet Flour Real) with Amaranths Green

Steamed Kurakkan Flour Puttu with Green Amaranth Keerai and Grated Coconut Ingredients: - 200g Kurakkan flour - 50g grated coconut - 1 small bunch of green amaranth Keerai (finely chopped) - Salt to taste - Warm Water as needed Method: 1. Form clumps: Add Kurakkan flour to a bowl and make clumps using a small amount of warm water. 2. Granulate: Break down the large clumps into small granules. Use cutlery folk or sharp cup. 3. Mix with coconut and greens: Add grated coconut and finely chopped green amaranth Keerai to the granulated Kurakkan flour. Mix well. 4. Steam: Steam the mixture in a puttu maker or a idli steamer lined with a cloth for about 10 minutes. Tips: - Ensure the water is added gradually to avoid forming lumps. - Adjust the amount of water according to the moisture content of the Kurakkan flour and the Keerai. - Don’t over-mix the batter, as it can make the puttu dense. Benefits: - Kurakkan flour is rich in fiber, protein, and minerals like iron, calcium, and potassium. - Green amaranth Keerai is rich in vitamins A and C, iron, and calcium. - Grated coconut adds healthy fats, fiber, and minerals like manganese and copper. - Liw GI - Glycemic Index Steaming Instructions: - Fill a steamer with water and bring to a boil. - Place the puttu maker or idli steamer over the boiling water. - Cover with a lid and steam for 10 minutes. Nava