Dal Puttu- Mixed Dal Puttu/Steamed Dal Stirfry with Coconut

Puttu a traditional breakfast in many south-indian homes. A pretty easy dish to make, can be made to look fancy if you have that puttu maker or else a simple bowl and a steamer would do. Rice flour typically an easy to digest ingredient, i know many you would prefer puttu or idiyappam as their safe bet,  when travelling and eating at unknown roadside shops.  
Today’s recipe a protein powerhouse, entirely made with dal. Soak, grind, steam and  hog! Soaking is all consumes time, once it is ready the dish gets done in minutes, you can serve this for breakfast or as evening snack with some hot chai/coffee.


1 tbsp toor dal/split pigeon peas
1 tbsp chana dal/Gram dal
1 tbsp moong dal/split green gram
1 tbsp masoor dal/red lentils
2 tbsp freshly grated coconut

2 tsp oil
1/4 tsp mustard seeds
a pinch of hing
a pinch of turmeric
2-3 red chilies, broken
1 tsp urad dal
1 tsp chana dal
2-3 tsp broken cashew nuts
4-5 curry leaves, torn

  • Take all the dals mentioned above in a bowl. Wash twice in water. Do not waste the dal-washed water, use it for watering the plants. Soak the mixed dal for an 2 hours, minimum. I usually have my breakfast by 10/10:30 so i soak it around 7:30 before leaving for my yoga class. 
  • Once it is soaked for the said time, drain the excess water, take the dal in a small mixer, pulse grind it to a coarse mixture. Take care while grinding, if you grind it continuously you will end up with dal batter, we don’t want dal batter, we want coarsely ground dal mixture. So just pulse it. If you mixer doesn’t budge, open and mix it once or twice with a spoon and pulse it again.
  • Once you get it coarse, remove it to a microwave safe shallow bowl. Microwave high for a minute and half. The excess moisture in the dal will evaporate and you will get dry mix, which can be crumbled. 
  • Another way to do this is to steam the mix. Take the coarsely ground dal in a idly plate, steam cook for 10-12 minutes to get steamed dal mix, which can be crumbled later. I prefer the MW as it takes less time and less vessels too!
  • Once the dal is cooked, heat  oil in a sauce pan, splutter mustard seeds, add hing, broken chilies, curry leaves let it saute for minute. Now add chana dal and urad dal and saute until it turns golden brown. Finally add cashewnuts and saute until it changes color, take care not to burn it.
  • Now to this add the crumbled dal mixture.Saute it well. Keep the flame simmer, cover and cook for a minute or two. Remove the cover, add salt and coconut to this and mix well.
  • Let this be on the heat for 3-4 minutes. Remove and serve it hot along with coffee!