Steamed Whole Wheat Flour Cake - Indian Stlye – a delicious recipe with flour, salt, sesame oil, water, grated coconut, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roast the wheat flour until it changes the color. When you feel the roasted smell, the flour should have been roasted thoroughly. Take time and care during this roasting period since the flour gets heated very easily.
2
Mix salt in warm water. When the flour is completely cooled to room temperature, sprinkle water little by little to the flour and scribble the flour with fingers.
3
Keep sprinkling and scribbling continuously until nice small granules are formed out of the flour.
4
Pre-heat your idli-cooker (or a puttu pipe), along with the idli cloth spread in the idli plate. When the granuled flour is ready, spread them in the idli plate and steam them in medium high. 5 mins after in stove, reduce the flame to low and steam for 10 more minutes.
5
You will feel a nice cooked puttu smell from the cooker. Also, if you touch the steamed puttu, it will not be sticky. Remove them from stove and spread them in a wide mouthed vesse.
6
After some 3 mins, add sugar, freshly grated coconut and gingelly or sesame oil. Mix them up well.
261
kcal
Calories
4
g
Fat
48
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups wheat flour, 1/2 teaspoon salt, 1 tablespoon sesame oil, 1/2 - 1 cup water (warm), and more.
Yes, Steamed Whole Wheat Flour Cake - Indian Stlye falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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