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Grated pappaya mixed with rice powder, grated spinach and carrot to make puttu
Published On: 03 Apr 2010
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
for more details, click the name of the ingredient
tamil: Pappali Kai
malayalam: Kappanga / Omakaya
telugu: Boppayi Pandu
kannada: Parangi / Papaya / Papali
hindi: Papita / Pyaz / Shimla Aloo
Bengali: Pepe / Kancha / Paypay
Konkani: Pappaiphel / Papayi / Popai
Oriya: Amrut Bhanda
tamil: Keerai / Pasala Keerai
malayalam: Palak Cheera
kannada: Paalak / Kempu Baayi Basalae
hindi: Paalak / Poi
Bengali: Palang / Puin / Pui Shaakh
Marathi: Sag / Velbondi
Oriya: Poi / Palak
Punjabi: Poi / Palak
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
Bengali: Laban / Noone
Take a wide bottomed vessel and pour rice flour. Add grated pappaya, chopped spinach, grated carrot, ginger and required salt.
Sprinkle sufficient water to make a consistency of puttu.
Fill the base part of a puttu maker with grated coconut and fill the remaining portion with rice flour mix.
Pass steam until the pappaya puttu is ready and serve hot.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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