Puutu - Kadala mmmm.....

I looove puttu n Kadala. The only thing is that i like the kabuli channa instead of the traditional black channa.... This was my weekend breakfast. Iused to make puttu, but it never came out right. It was either too dry or too chunky n wet. And then I got the consistency right. It should be like wet sand which holds shape when u press it into ur fist but falls apart when you poke it. It is easy once you get the hang of it. Heres how i made it:

For Puttu :
My guestimate is about 1 cup of flour for one kutti and half the amount of water. Add also a salt to your taste. U should mix in the water little by little so as to not form a dough. Get the puutu kodam(the steamer used to make puttu) ready, fill the kutti with layers of the flour and grated coconut, begining with coconut , close the lid and let it steam for about 10-15 min.

For kadala curry:
1 cup kadala (u cud soak it for some time, but i didnt have the time) (Kabuli channa)
3 green chilli
1 big onion
1 huge tomato (or 2 medium ones)
a 2' piece of ginger
4-5 cloves of garlic
2 tsp red chilli pwdr
4 tsp corriander pwdr
1 tsp garam masala
1/2 tsp tumeric
a sprig of curry leaves
1/2 tsp mustard seeds
1 dry red chilli

Pressure cook the Kadala with some water, salt and green chilli (about 3 or more whistle or less if u have soaked it). In another pan prepare the seasoning with mustard, curry leaves, and red chilli. Add the ginger and garlic. Roast till the raw smell goes (do not burn). Add the onion and fry till golden brown. Add the rest of the masalas and roast. Add tomatoes and cook till the oil shows on top or it looks glossy. Add this to the kadala and cook for another 5 min. Your nose will know when its done :)