Invite friends
I want  answers   advisors   relevant links   my network
Search 
For


How it works
  MEMBERS LOGIN
EMAIL ADDRESS  
PASSWORD  
 
Register!          Forgot password?


CATEGORY : INDIAN FOOD
All Indian food Advice
Unanswered Queries
FileAgent Document Exchange
Council Members
Advisor Rankings
Top Rated Advisors
NameAsk Me Rate (in AA$)
sweta prabhakar N/A
Prabhakara Rao Kuppi N/A
jeshma Mohandas $25.00   
princess g N/A
Ashok Vundavalli N/A
Ak Narang N/A
Lathaa Manavalan $50.00   
C. Raj, United Kingd $1,000.00   
Geetha Gopakumar $30.00   
Ammas.com, Ltd N/A
More Advisors...

Home > Categories > Food and Beverages > Indian food > View Advice  

Query from: latha, CA,USA, 07/31/08
Topic: INDIAN FOOD      Submitted on: Ammas.com
Subject: KUTTU ATTA

Hi,I bought KUTTU ATTA .Can Some body tell me how can we use KUTTU ATTA.what grains its made of.

Rate = 2.5 (Rated by 11 Council Members)
[ This query closed ]
random/tn_n-morning-forest.jpg
Response from: Ms saipriya r,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
Dear latha ,

Kuttu Atta is often counted as a cereal, though unlike most cereals t Kuttu is thus not related to true wheat. It hold higher place in hindu relegion as it is used to prepare the food during any hindu regious fast including navratras ect.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

KOTTU KE PAKORE

Ingredients:

1 cup Buckwheat flour (kotu ka atta) 3 medium sized Potatoes (boiled whole till half-cooked) 1/2tsp. salt 1/2tbsp. black pepper powder 1/4th cup finely chopped Coriander leaves 3/4th tsp. baking powder Ghee or Vegetable oil for frying

Method:

* Combine the flour, salt, pepper and coriander in bowl and mix well. * Add water and beat into a smooth batter. Beat the batter until it is of cream consistency. * Cover and keep aside for about 20 minutes. * When the potatoes are cool enough, peel and slice each one into diagonal slices. * Heat enough ghee or oil for deep-frying in a kadhai over moderate heat. * Put few slices of potato into the batter and cover them completely. * One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp. * Serve hot as the fitters soften as they cool.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Kuttu Paratha Recipe

Ingredients: • 2 Cups Kuttu Atta • 1 tsp Rock salt • 2 Potatoes, boiled, peeled and mashed • Dry flour for dusting • Ghee or clarified butter for frying How to make Kuttu Paratha: • Combine together the kuttu atta, potatoes and salt. • Add sufficient water and make flexible dough. Knead well. • Cover it and set aside for about half an hour. • Divide the dough into eight pieces and shape them into round balls using dry flour. • Roll out these balls into chapatti. • Heat a griddle(tava). Reduce the flame to medium. • Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha. • Flip when the underside is cooked. Apply the ghee on exposed surface. • Again flip and cook on the other side. • Remove when well done on both sides.

ENJOY .

Rate = 2 (Rated by 4 Council Members)

Thank this advisor   
 
Response from: NEERAJA NAVEEN,   
Registered Member on Ask Agent
Source: This information comes from my own knowledge.
kottu ka atta is Buckwheat flour in english.Kuttu Atta is often counted as a cereal, though unlike most cereals t Kuttu is thus not related to true wheat. It hold higher place in hindu relegion as it is used to prepare the food during any hindu regious fast including navratras etc.

kottu is really a SINGHARA . Singhara is a fuit which we can eat very well. shinghara is meant to be holy thats why we used to eat during fasts ."Kottu Ka Atta" is a fast for food in Vrat like Nau Durga Navratra.Its basically used for these type of Indian Traditional Goddess.we can make with it roti like we call chapati,poori and parata .kuttu ka atta is prepared from best quality of Raigarh Kuttu.

Kottu is also a south indian dish made of vegetables and grind coconut.kottu ka atta is mashroom flour which i have seen this in http://answers.yahoo.com/question/i… .

if u are telling about the 'kollu' its a tamil word which means horse gram in English,kuthlee in Hindi,ulavalu in Telugu.

see one recipe with that kottu atta:

KOTTU KE PAKORE recipe

Ingredients:

1 cup Buckwheat flour (kotu ka atta) 3 medium sized Potatoes (boiled whole till half-cooked) 1/2tsp. salt 1/2tbsp. black pepper powder 1/4th cup finely chopped Coriander leaves 3/4th tsp. baking powder Ghee or Vegetable oil for frying

Method:

* Combine the flour, salt, pepper and coriander in bowl and mix well. * Add water and beat into a smooth batter. Beat the batter until it is of cream consistency. * Cover and keep aside for about 20 minutes. * When the potatoes are cool enough, peel and slice each one into diagonal slices. * Heat enough ghee or oil for deep-frying in a kadhai over moderate heat. * Put few slices of potato into the batter and cover them completely. * One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp. * Serve hot as the fitters soften as they cool.

Kuttu Paratha Recipe from http://www.indobase.com/recipes/det…

Ingredients: • 2 Cups Kuttu Atta • 1 tsp Rock salt • 2 Potatoes, boiled, peeled and mashed • Dry flour for dusting • Ghee or clarified butter for frying How to make Kuttu Paratha: • Combine together the kuttu atta, potatoes and salt. • Add sufficient water and make flexible dough. Knead well. • Cover it and set aside for about half an hour. • Divide the dough into eight pieces and shape them into round balls using dry flour. • Roll out these balls into chapatti. • Heat a griddle(tava). Reduce the flame to medium. • Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha. • Flip when the underside is cooked. Apply the ghee on exposed surface. • Again flip and cook on the other side. • Remove when well done on both sides.

see below kuttu ka dosa recipe from http://www.tarladalal.com/ViewContr… Ingredients :

1 cup kuttu ka atta 4 5 boiled arabe ajwaine chilli salt

Method: mix boiled arabe with kuttu ka atta put ajwaine chilli and salt make a thick batter take one pan spread the better on it wait till it become brown n cripsy serve with chutney.

Tips: spread the better in hot pan slow the gas.

with that kuttu atta we can also prepare laddoo and tikki's .

Rate = 2 (Rated by 3 Council Members)

Thank this advisor   
 
Response from: Geetha Gopakumar,   
Council Member on Ammas.com
Source: http://answers.yahoo.com…
Kuttu Atta is Singhara. Singhara is a fuit which we can eat very well. shinghara is meant to be holy thats why we used to eat during fast We can prepare Kuttu Atta ke Pakore: Ingredients: 1 cup Buckwheat flour (kotu ka atta) 3 medium sized Potatoes (boiled whole till half-cooked) 1/2tsp. salt 1/2tbsp. black pepper powder 1/4th cup finely chopped Coriander leaves 3/4th tsp. baking powder Ghee or Vegetable oil for frying Method: * Combine the flour, salt, pepper and coriander in bowl and mix well. * Add water and beat into a smooth batter. Beat the batter until it is of cream consistency. * Cover and keep aside for about 20 minutes. * When the potatoes are cool enough, peel and slice each one into diagonal slices. * Heat enough ghee or oil for deep-frying in a kadhai over moderate heat. * Put few slices of potato into the batter and cover them completely. * One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp. * Serve hot as the fitters soften as they cool. http://answers.yahoo.com…

Rate = 2.5 (Rated by 3 Council Members)

Thank this advisor   
 
Response from: vuppala kalyanishobha,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
hi latha,

It is a type of cereal but does not fall in the category of normal eatable food stuff ie flour that is why it can be taken on the days of varat.Kuttu is also called Oghla when grinded it atta can be taken by preparing various items to eat.

1)Kuttu Paratha

Ingredients

• 2 Cups Kuttu Atta • 1 tsp Rock salt • 2 Potatoes, boiled, peeled and mashed • Dry flour for dusting • Ghee or clarified butter for frying

How to make Kuttu Paratha

• Combine together the kuttu atta, potatoes and salt. • Add sufficient water and make flexible dough. Knead well. • Cover it and set aside for about half an hour. • Divide the dough into eight pieces and shape them into round balls using dry flour. • Roll out these balls into chapatti. • Heat a griddle(tava). Reduce the flame to medium. • Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha. • Flip when the underside is cooked. Apply the ghee on exposed surface. • Again flip and cook on the other side. • Remove when well done on both sides.

2)KOTTU KE PAKORE

Ingredients:

1 cup Buckwheat flour (kotu ka atta) 3 medium sized Potatoes (boiled whole till half-cooked) 1/2tsp. salt 1/2tbsp. black pepper powder 1/4th cup finely chopped Coriander leaves 3/4th tsp. baking powder Ghee or Vegetable oil for frying

Method:

* Combine the flour, salt, pepper and coriander in bowl and mix well. * Add water and beat into a smooth batter. Beat the batter until it is of cream consistency. * Cover and keep aside for about 20 minutes. * When the potatoes are cool enough, peel and slice each one into diagonal slices. * Heat enough ghee or oil for deep-frying in a kadhai over moderate heat. * Put few slices of potato into the batter and cover them completely. * One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp. * Serve hot as the fitters soften as they cool.

Rate = 2.5 (Rated by 4 Council Members)

Thank this advisor   
 
Response from: praveen kannal,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
Kuttu atta is made of wheat. its wheat flavour. With wheat flavour you can make chappathi(rotti), poori etc.

Roti (Chappathi) recipe - plain and simple.

Wheat flour - 3 cups, plain Oil - 1/4 cup; substitutes - ghee or butter. Butter - 2 teaspoons Hotwater - as required for the dough

Method 1: Mix the wheat flour and oil. Add water. Knead the dough with hands gently and evenly until it becomes supple, soft, and elastic. Make the dough into even-sized balls about 1-1/2 inch thick. Flatten the balls in a flat surface. Sprinkle some flour. Roll to make a circular roti. You can also roll it out with a roti roller. Heat a heavy saucepan, griddle, or a dosa tawa. Place the roti on the griddle and cook one side until small bubbles appear. Sprinkle some oil along the edges (optional). The roti will pop up. It takes approximately 15-20 seconds. Turn the roti and cook similarly on the other side being careful not to burn it. Cook for approximately one minute. Stack the rotis on a plate and lightly butter on one side. Serve hot. Enjoy!

Rate = 2 (Rated by 4 Council Members)

Thank this advisor   
 
Response from: N D,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
Hi,

Kuttu is also called singara. You can make a sweet kheer, or use it as a covering for pakoras.

Rate = 1.5 (Rated by 4 Council Members)

 
 
 
 
 
More Indian food Advice


 




Privacy Policy
Terms & Conditions
Ask Agent™ Tech Support/Help
Contact Us
Advertising Program
About the Ask Agent™ technology
Affiliate Program
Celebrity Queries
Latest Updates


Get the latest queries and responses via  Add Ammas Gadget to your iGoogle
Important Disclaimer: This question and answer system is open to the public. The opinions expressed are those of their individual authors, as attributed beside each item of advice. Neither the authors nor the information they provide are endorsed by this website. We recommend using common sense, making your own inquiries, and, if necessary, seeking professional advice before relying on material generated on this site.

Copyright © 1998 - 2014 Ammas.com.
Powered by Ask Agent
Patents filed since 2001 -- Request Patent Numbers
TOP