Kambu Maavu Puttu is a mild sweet dish made using pearl millet flour which is steamed and then mixed with sugar, coconut and ghee. This recipe has soft crumbly texture that melts easily in your mouth and gives nice nutty flavor from the millet. I make this when I want something simple but still healthy to eat, mostly for breakfast or even sometimes for light dinner.

Kambu or Pearl millet is one of the traditional millet which people use since a long time in South Indian homes for many years. It is rich in iron, fiber and helps to keep the body cool during hot days. This is a nice way to include millets in daily diet, especially for people who are not used to it much. The taste is simple, mild and gives a good change from regular breakfast items.

[feast_advanced_jump_to]

About Kambu Maavu Puttu

Kambu Maavu Puttu is one of the simple millet based recipe that can be made in few easy steps. The flour is lightly roasted and then steamed till soft, then mixed with ghee and sugar to bring that smooth and moist texture. The combination of cane sugar and cardamom gives a soft sweetness and light aroma which makes it very comforting to eat.

This dish is quite popular in Tamil Nadu and few other South Indian places where people still use millets in regular cooking. The flavor of kambu is deep and little earthy, very different from rice puttu we make normally. This has mild taste that goes well with ghee and coconut. You can even try with jaggery instead of sugar for a more healthier version.

The texture of this puttu is not sticky or too dry, it stays soft and crumbly when mixed properly. It feels filling after you eat but still not heavy on stomach. You can have it for breakfast or sometimes for simple dinner also when you want something light and not spicy. It is one of those easy homely recipes that gives comfort without taking much time.

I usually make this on lazy morning or weekends when I do not want to cook much but still need something filling and tasty. My family always enjoy it with little extra spoon of ghee on top. It gives nice flavor and feels satisfying to eat.

Kambu Maavu Puttu Ingredients

• Kambu Maavu - I have used roasted kambu flour for this recipe, it gives nice nutty smell and deep flavor to the puttu. You can also use unroasted flour but better to dry roast little before steaming so the raw taste goes away.
• Water - I added just enough to make the flour moist. It helps to hold the mixture little firm before steaming. Add slowly and mix well till it feels right when you press in hand.
• Cane Sugar - I have used unrefined cane sugar, it gives mild sweetness and small golden shade to the dish. You can use jaggery also if you want stronger and more earthy taste.
• Coconut - I have used fresh grated coconut, it gives moisture and tiny crunch in between. You can skip it if you do not like, but I feel it gives nice taste and fresh smell.
• Cardamom Powder - I have added little cardamom powder for soft sweet smell and flavor balance.
• Ghee - I used homemade ghee, it makes the puttu soft and rich. It gives that  aroma , better taste and smell.

Why This Recipe Works

• This recipe is simple to make and uses only few basic ingredients.
• It gives soft texture and gentle sweet flavor that both kids and elders like.
• It is a healthy choice because it uses millet flour which is rich in iron and fibre.
• You can easily adhust the sweetness or use jaggery for a traditional taste.
• This recipe can be served warm or cold and still tastes nice and light.

Similar Recipes

• Millet puttu
• Millet kheer
• Millet Dosa
• Millet porridge
• How to cook millets

How to make Kambu Maavu Puttu Step by Step

1.Dry roast the flour until aroma comes, my flour was already roasted so just roasted for a minute and proceeded. Now sprinkle water may 2 tablespoon.

2.Mix well without any lumps, try to hold the flour tightly with your hands if it holds then this is the right consistency, stop adding water.

3.Transfer the flour to a steamer plate and steam for at least 15-20 minutes in low medium flame. The color of the flour must have changed by now.

4.Transfer it to a mixing bowl add cane sugar, cardamom powder, ghee, sugar and salt. Mix well.

Serve hot / warm!

Expert Tips

• Roasting- I usually dry roast the flour just for a minute to remove raw smell. It also helps to make soft puttu after steaming.
• Adding water - Sprinkle little water at a time, mix gently and check by pressing the flour in your hand. If it holds shape, it is perfect.
• Steaming time - I have steamed for around twenty minutes. The flour changes color slightly when cooked, that is when it is ready.
• Mixing - After steaming, I add sugar, ghee, and coconut while it is still warm. It helps to absorb flavor and become moist.
• Serving style - I sometimes shape the puttu using a small cup or bowl, it looks neat and easy to serve. You can just fluff and serve as it is also.

Serving and Storage

Serve this dish warm with small drizzle of melted ghee on top. It goes nice with banana or even one spoon of curd on side. Keep leftover in airtight box and store in fridge for one day. When serving again, heat it little so the ghee melts and the puttu turn soft again.

FAQS

1.Can I use jaggery?

Yes you can, just melt jaggery with small amount of water and filter once before mixing with the steamed flour. It gives dark color and rich taste to the puttu.

2.Is this good for kids?

Yes it is mild and healthy. You can mash it well and reduce sugar slightly if making for small kids.

3.Can I skip coconut?

You can skip, but coconut gives little moisture and nice freshness, so I feel it tastes better with it.

4.How to find the flour is cooked?

After steaming the flour will look slightly darker and the raw smell will go off. If it feels sticky while touching, steam for few more minutes.

5.Can I make this in large batch?

Yes you can make in bigger quantity also. Just steam in two rounds and mix gently after cooking so it stay soft and fluffy.

If you have any more questions about this Kambu maavu puttu recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Kambu maavu puttu recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Kambu Maavu Puttu appeared first on Sharmis Passions.

Bajra Roti is a quite popular and healthy recipe made with bajra flour. It is one of those rotis that taste great and very filling. The recipe has a soft texture and a little firm edges that goes well with curd, chutney or any sabzi you like. Making bajra roti is not hard once you know how to handle the dough.

Bajra flour alone does not bind well, so adding bit of wheat flour helps to make it easy to shape. These rotis are not rolled like normal rotis, instead we press them flat using our hands or a small bowl. It takes few tries to get it right but once you get used, it is easy. It is rich in fiber and gives energy.

[feast_advanced_jump_to]

About Bajra Roti

Bajra Roti is simple flatbread made using few ingredients only. It is a common food in many village homes and known for its earthy taste. The flour is mixed with salt and little wheat flour to help bind the dough. Once soft dough is made, it is pressed flat and cooked on tawa.

The roti turns soft inside and slightly crisp outside. Cooking it on direct flame gives a smoky touch and that is what makes it special. Bajra roti is good choice for both lunch and dinner and goes well with almost any side dish. It is one of the best millets to include in daily diet, especially when you want light and wholesome meal.

Bajra is also called pearl millet, is good for health. It helps in digestion and keeps the body cool in summer. This dish feels light for stomach but still keeps you full for a long time. It is a nice option when you want to eat something healthy but also want good taste on the plate.

I make this roti for dinner along with some simple dal or sabzi. You can just brush little ghee on top before serving, it makes it soft and adds nice flavor. This roti is one of those dishes that feels close to home cooking.

Bajra Roti Ingredients

• Bajra flour - I added bajra flour. It gives earthy flavor and makes the roti healthy. You can use fresh flour for better taste.
• Wheat flour - I added few spoons of wheat flour to make the dough easy to bind and press. You can skip it if you want gluten free version.
• Salt - to taste
• Water - as needed

Similar Recipes

• Tandoori Roti 
• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha

How to make Bajra Roti Step by Step

1.In a mixing bowl, take bajra flour, wheat flour and required salt, mix well. Then add water little by little.

2.Knead it to a soft dough. Make small lemon sized balls.

3.Take  a ball, place it in between a plastic sheet press it with a flat based container to flatten it.

4.Carefully remove it from the plastic sheet, make all the rotis similarly. Heat  a tawa, now carefully  transfer the rotis to the tawa.

5.Cook on on one side then transfer to direct flame and cook for few seconds. Brush it with ghee or butter.

Serve hot with any chutney of your choice.

Expert Tips

• Soft dough - The dough needs to be soft and smooth while mixing. If it becomes too tight then roti will start breaking when you press it. Add little more warm water if needed to make it soft.
• Pressing method - I usually keep the dough ball between two plastic sheets and press it using small flat bowl. It is more easy than rolling with pin and helps to get even round shape.
• Cook properly - Always cook one side nicely before flipping or keeping it direct on flame. This helps the roti to puff well and cook evenly from inside.
• Spiciness - You can add little ajwain, cumin or a pinch of chili powder in the dough if you want bit spicy taste. It gives nice flavor and good smell when roasting on tawa.
• Kasuri methi - I sometimes add small amount of kasuri methi in dough, it gives lovely aroma and slight bitter taste that goes very well with bajra flavor.

Serving and Storage

Serve this hot with curd, onion chutney or simple dal. It also taste nice with jaggery and ghee. You can even serve it with pickle or any spicy curry you like.

Keep leftover rotis in clean box and put in fridge for one day. Reheat on tawa for few seconds  before serving so it turns soft again.

FAQS

1.Can I make with bajra alone?

Yes, you can, but shaping will be little hard. You can press it slowly with hands on plastic sheet or butter paper.

2.Why my roti breaking while pressing?

If the dough is too dry or tight, it will break easily. Just add little more water and knead again till soft.

3.Can I add chili?

Yes, you can add, if you want spicy taste. You can also try adding chilli flakes.

4.How to store these rotis?

Keep in an airtight box and store in fridge for one day. Reheat on tawa before serving so it becomes soft again.

5.Can I make thick rotis?

Yes, you can make it thick or thin, how you like. Just make sure to cook well on both sides.

If you have any more questions about this Bajra Roti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Bajra Roti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Bajra Roti Recipe appeared first on Sharmis Passions.