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Roasted gram (pottukadalai / putani)

Roasted gram (pottukadalai / putani)

भुना चना · பொட்டுக்கடலை · ಹುರಿಗಡಲೆ · పుట్నాలు · പൊട്ടുകടല

Dals & Pulses

Ground dry into chutney, where it thickens and rounds out coconut without being tasted. Also the body of Karnataka-style chutney podis and a snack eaten by the handful.

What to know

Already roasted and already edible — it goes into the mixer dry and needs no soaking or cooking. This is what separates it from chana dal, which is raw and would leave a chutney tasting green and starchy.

Choosing it
Should be pale, dry and snap cleanly between the teeth. Soft or bendy means it has taken up moisture and it will make a gummy chutney.
Storing it
Airtight. It goes stale and slightly rancid faster than raw dal does, so buy small quantities.
If you cannot get it
Sold as pottukadalai, putani, hurigadale or simply roasted gram. Not the same as chana dal, and not the same as sattu, which is the flour made from it.Try: cashew

Measures

  • 1 cup ≈ 130 g
  • 1 tbsp ≈ 10 g

Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.

Recipes using roasted gram

None published yet.