If it's a weekend and we have bananas on hand (and I've remembered to soak the black channa), then it's almost always puttu with kadala curry for breakfast - a firm favorite at home and a filling one at that. When we have leftovers, my MIL usually transforms the puttu into either this sweet version of Vellam Puttu or into something that resembles Idli Upma (where the puttu is crumbled and cooked with seasonings and onions - but that's another post). My husband, always favours this sweet version (and this is quite similar to the vellam aval recipe featured earlier), while I prefer the savoury puttu upma :)
VELLAM PUTTU / JAGGERY PUTTU
Cooked Puttu - about 3 logs, 1.5 to 2 cups crumbled
Jaggery - 7 to 8 pieces/cubes, crushed (adjust to personal taste)
Cardamom/Elaichi - 2, powdered
Ghee - 1 tsp
Coconut - 1 tbsp, shredded (optional) - I didn't use since the puttu has coconut already
1) Melt the crushed jaggery with a bit of water and allow to boil for a few minutes.
2) Add the crumbled puttu and powdered elaichi and stir. It will be semi solid in consistency (a bit paste like)
3) Continue to cook this on a low-medium flame (about 10-15 minutes) with a tsp of ghee until the whole thing becomes crumbly in texture (a bit like paruppu usli). That's it, all done. Easy and Tasty.