Wash and soak all the ingredients for 4 to 5 hours in fresh water.
Using a mixi or wet grinder grind all the ingredients to a smooth thick batter, add salt mix well and let it ferment overnight or minimum 8 hours.
Next day dilute the batter if too thick, heat a tawa pour a ladle of batter and spread thin cover with a lid for a minute and cook till the batter is slightly cooked on top.
Remove the lid and spread the red chutney evenly on top and place some potato masala, pour ghee generously around and in the middle and cook till crisp.
( Heat oil and roast the above ingredients to light brown)
Tempering ingredients
Coconut oil - 1 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Byadgi chilly - 1
Curry leaves few
( Heat oil and temper the above ingredients)
Other ingredients
Thin poha - 2 cups
( do not use thick poha)
Salt to taste
Turmeric powder - 1/4 tsp
Jaggery - 1/2 tsp
Grated coconut - 1 cup
Tamarind - a very tiny piece
Poha Chutney
Method
Take a mixi jar add the fried ingredients, 1/2 cup coconut, jaggery, tamarind , salt and turmeric powder, grind to a semi coarse mixture, transfer into a bowl.
Pour the hot tempering and the remaining coconut in the bowl and using your fingers crush and mix well till combined.
Add the poha and mix gently, serve immediately with tea,
Dry roast urad dal , rice and moongh dal separately till light brown, cool and dry grind to a fine powder. Sieve the flour and store it in a clean jar, your flour is ready to use.
Kummayam Flour
Other ingredients
Kummayam flour - 1/2 cup
Palm sugar - 1/4 cup
Jaggery - 1/4 cup
Water - 1 & 1/2 cup
Ghee - 8 tsp
Aadi Kummayam
Method
Add 3 tsps of ghee and fry the kummayam flour till nice aroma comes out, switch off the flame and cool completely.
Dissolve palm sugar and jaggery in water and filter to remove impurities. Let it cool completely.
Once the roasted flour and jaggery syrup is cooled mix till no lumps. Now switch on the flame and keep stirring in low flame till mixture starts to thicken.
The mixture will thicken fast so keep stirring continuously otherwise there are chances of burning at the bottom.
Slowly add the remaining ghee in intervals till the mixture comes to a ball and ghee started to leave the mixture.
When you touch the mixture they should not stick to your fingers then that's the right consistency to switch off the stove.
Serve hot or warm!
Note:
a) Color of the dish depends upon the quality of the jaggery.
b) Sweetness can be adjusted according to your taste.
c) No need to add any flavoring to this dish.
d) Make sure when mixture the syrup and roasted flour they are cooled completely.
e) When serving you can mix a teaspoon of sesame oil for extra taste ( optional).
f) Mixture will thicken fast so keep stirring continuously in low flame.
Dry roast the kambu in low flame till nice aroma comes out. At this stage it starts to pop switch off the stove and cool.
Rinse the roasted kambhu in water, pour some fresh water and soak it for 10 minutes.
Drain the water completely. Dry grind to a semi smooth powder/flour.
Do not add water while grinding.
Now the kambu powder/ flour is ready to make puttu.
Other ingredients
Freshly grated coconut-1/2 cup
Salt a pinch
Brown sugar or powdered jaggery - 3 to 4 tbsp ( or add according to your taste)
Cardamom powder - 1/4 tsp
Ghee - 1 tbsp
Method
Pour water in a puttu maker vessel & bring it to a boil.Place the disc inside the cylindrical vessel.
Fill the flour inside the cylindrical vessel,close it with a lid and steam it for 5 minutes or till steam comes out from the holes on the lid.
Remove it on a plate sprinkle some water to the kambu flour, using your fingers mix till it resembles like bread crumbs.
When you hold some flour in your palm and press it should hold the shape,then this is the right consistency.( see picture).
Take the cylindrical vessel put some grated coconut at the bottom next add some flour repeat same way till it reaches the top.Close it with a lid and cook for another 5 minute or till done.
Transfer it to a plate or bowl add salt,jaggery/brown sugar,ghee and cardamom powder mix it well till everything is well combined.
Serve them warm!
Note:
a) You can make this with store bought ready made Pearl millet/Kambhu flour.
b) Cashew nuts fried in ghee can be added for extra taste.
