Here is our traditional puttu, but with a bit of veggies thrown in. The carrot-broccoli puttu makes for a healthy breakfast and is nutritious. It can be had all by itself without the accompaniment of plantain or banana.
5 broccoli florets
1½ cups of puttu powder
1 cup shredded coconut
Boil the carrot and broccoli with some salt.
The rest of the water can be used to mix the puttu powder.
Grind the vegetables separately without water and set them aside in two bowls.
Into each bowl add ½ a cup of puttu powder, shredded coconut salt as required and vegetable stock and mix well.
In a third bowl mix the rest of the puttu powder along with the remaining shredded coconut.
The three layers are ready.
Now for making the chiratta puttu, add the first layer, the carrot mix at the bottom, then the plain mix and finally the broccoli mix.
Spread a bit of shredded coconut mix atop the broccoli layer.
The puttu is ready to be steamed.
Once turned over, it's a most colourful puttu. You can add vegetables of your choice like beetroot for a more colourful version. The puttu can be had with Bengal gram curry also.