Cornmeal Puttu with Sweet Sundal

I feel it is more beneficial to take cornmeal than cornflakes for breakfast, so I prefer to make gluten-free cornmeal puttu and protein-rich green gram sundal for breakfast. Puttu is usually prepared using rice flour, but you may refer the table below to find out how cornmeal serves good for making puttu.


Whenever my mother prepares green gram sundal she used to make sweet sundal specially for me. Anyone, who enjoys sweet sundal as I do, would definitely find the unusual combination of puttu & sweet sundal more delicious than regular puttu & kadalai curry.


Now let us move on to the recipe for chola puttu with sweet paasi payaru sundal:


Serves: 2


      For grinding:

  1. Coconut – one half
  2. Cardamom – 2 Nos.

      For puttu:

  1. Cornmeal (makka chola maavu) – 1 cup
  2. Salt – ½ tsp
  3. Water – as required
  4. Coconut & cardamom mixture*

     For sweet sundal:

  1. Whole green gram (Paasi payaru) – ½ cup
  2. Powdered jaggery – ½ cup
  3. Coconut & cardamom mixture – ¼ cup

Mise en place:

  • Wash & soak lentils for 3 hours and pressure cook them until soft & tender.
  • Meanwhile grind coconut & cardamom into a coarse powder.
  • Keep ¼ cup of coconut mixture for sweet sundal & the remaining for puttu separately.*
  • Add cornmeal & salt into a mixing bowl and mix well.
  • Gradually pour water into cornmeal and mix gently with the tip of fingers until each & every grit becomes moist.

Cooking method:

  • Heat puttu steamer after adding sufficient water in high flame.
  • When the water reaches its boiling point, reduce the flame to medium.
  • Fill puttu vessel with flour & coconut mixture to the brim and attach it to the steamer.
  • Steam for 10 minutes or until the steel rod inserted into the flour through the hole of lid comes out clean.
  • Meanwhile heat a cooking pan with powdered jaggery in medium flame.
  • When jaggery is completely melted away, add cooked lentils and mix well.
  • Finally add coconut mixture and remove from heat.
  • Detach puttu vessel from the steamer and push steamed puttu out using the steel rod given.
  • Serve hot puttu with sweet sundal.

Please note: Puttu may also be steamed after wrapping the flour in a piece of wet cloth.


78 Comments Add yours

  1. Bhavana says:

    Is Cornmeal same as corn flour?

    1. Megala says:

      Actually cornmeal is a flour obtained by grinding corn grains, but we, Indians, call cornstarch (starch obtained from corn) as corn flour. 🙂

      1. Bhavana says:

        Ok. …need to try this one

  2. Absolutely love the combo of puttu and kadalai and what I loved more was the puttu with corn meal, that was a beautiful yellow brown combination and way too delicious. Great share Megala.

    1. Megala says:

      Thanks a lot.

  3. Rini says:

    This looks like a perfect breakfast for champions!

    1. Megala says:

      Very true, thanks a lot !

  4. What a delicious breakfast 😋

    1. Megala says:

      Thanks a lot !

  5. I love your step by step approach to displaying your creative dishes. It leaves no doubt in the reader regarding the how, when or what. Puttu is a staple in our home with kadala curry but makka puttu is new. I was not even aware that makka flour is available. Time to give it a try. Thank you, Megala.

    1. Megala says:

      Glad you found it useful ! Thanks so much !!

      1. It was my pleasure, Megala.

  6. PS says:

    This is so delicious and healthy recipe!!! Lovely

    1. Megala says:

      Thank you.

  7. My Real Dish says:

    These look so delicious! Love the nutritional information too!

    1. Megala says:

      Thank you !

  8. How sweet! Looks delicious

    1. Megala says:

      Thanks a lot !

  9. I’ve had some cornmeal sitting in my pantry for ages, and I think I finally just found a good use for it. Thanks for this inspiraton!

    1. Megala says:

      Most welcome, hope you would like it !

  10. Loved the recipe!!!

    1. Megala says:

      Thank you so much.

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