Venni Puttu

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1/2 cup - white rice
  • 1/2 cup - grated jaggery
  • A pinch of cardamom powder
  • 1 tbsp - grated coconut
  • 2 tbsp - ghee
  • 2 tbsp - cooked channa dal
  • 2 tbsp - chopped nuts or almond flakes

How to Make Venni Puttu

  • Soak rice overnight to make it light. Drain and keep aside.
  • Pressure cook channa dal with 1 cup water up to 2 whistles so that it is cooked but retains shape.
  • Grind the rice in a blender with 1/2 cup water to make a runny paste (thinner than idly batter).
  • Heat 2 cups of water in a pan. Add the ground rice paste to the boiling water.
  • Stir continuously for 8-10 mins to form a consistent lump.
  • Meanwhile, boil 1/2 cup of water and add jaggery to make syrup. Strain the syrup and keep aside.
  • When the rice is cooked, add jaggery syrup and cooked channa dal and mix well. Stir it hard to get an even mix while adding ghee.
  • Add cardamom powder and grated coconut. Stir again and turn off the flame.
  • Grease a plate and pour the mixture evenly. After it cools down a bit, cut it into pieces and garnish with nuts.
  • Recipe courtesy: UK Rasoi