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Dal Puttu |Steamed Lentil Crumble | Lets make puttu

Dal Puttu, a traditional breakfast made with mixed lentils, ground and steam cooked, tempered with mild spices. A protein-rich recipe.
Course Breakfast, Snack
Cuisine Asian, Indian
Keyword Dal for breakfast, Dal puttu recipe, How to make puttu, How to make puttu with dal, Protein rich puttu recipe, Puttu without rice flour
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2


  • Steamer or puttu maker (optional)


  • 1 tablespoon tuvar dal/split pigeon peas
  • 1 tablespoon chana dal/gram dal
  • 1 tablespoon moong dal /split green gram dal
  • 1 tablespoon masoor dal/red lentils
  • 2 tablespoon freshly grated coconut


  • 2 teaspoon oil any cooking oil
  • ¼ teaspoon mustard seeds/kadugu
  • 2-3 nos red chilies, broken
  • 1 teaspoon urad dal, skinned black gram dal
  • 1 teaspoon chana dal, gram dal
  • 2-3 teaspoon broken cashew-nuts
  • a pinch hing/asafoetida
  • a pinch turmeric powder
  • sprig of curry leaf


  • 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 cashew-nuts and saute until it changes color, take care not to burn it.
  • Now to this add the crumbled dal mixture .Sauteit 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!