Erachi Puttu/Steamed rice flour cake with spicy meat masala stuffing
- luvlittlehearts
- Jan 30, 2016
- 2 min read
Ingredients:
Chicken, cooked and minced- 3/4 cup
Onion, finely chopped - 1 ( about 3/4 cup)
Curry leaves - Few
Ginger and garlic ,finely chopped - 2 tsp
Green chilies, chopped - 1( or to taste)
Turmeric powder - 1/4 tsp
Kashmiri chili powder- 1 to 1.5 tsp ( or according to taste)
Coriander powder - 1 tsp
Garam masala powder- 1/2 tsp
Fennel powder- 1/4 tsp
Tomato, finely chopped- 1/2 of a medium (about 1/4 cup)
Grated coconut - 1 tbsp
Salt- To taste
Oil- as required
To prepare Puttu:
Puttu Podi - 1 to 1.5 cups
Water- as required
Salt- to taste
Grated coconut- as required
Instructions:
· To Prepare Puttu mixture-In a bowl, combine together rice flour and salt to taste. Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done, take a handful of the wet puttu mixture and press it. If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.
To Make the Masala: Heat oil in a pan add onion and curry leaves. Sauté until it turns translucent. Next add ginger ,garlic, and green chilies and mix well. Sauté until it turns golden brown. Reduce the flame to low and add turmeric powder ,kashmiri chili powder, coriander powder, garam masala and fennel powder. Sauté for few seconds. Add tomato and salt to taste, mix well. Cook over medium flame until it mushy and masala starts to leave the sides of the pan. Now add the minced chicken and mix well. Next add 2 to 3 tbsp of the chicken masala mixture. Mix well until combined. Cook for few more minutes.
Filling the puttu kutti (mould/maker) Put one tbsp of coconut as the first layer. Add 2 tbsp of meat masala as the second layer. The third layer should be 4-5 tbsp of puttu mix. Repeat the process, till the mould is filled. Make sure that the mould is not tightly packed. Cover the mould with the lid. Fill water in puttu kudam (pot). Place the puttu kutti on puttu kudam. Steam cook the puttu for about 5 to 8 minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate. Serve hot/warm with curry of your choice.
Notes
To check the wetness/moistness of the puttu mix, just press the moistened/wet flour and see if they hold together. You can use any puttu podi for this, white, brown etc; I've used Samba wheat puttu podi here. You can increase or reduce the qty of coconut to suit your requirements. I had some left over of cooked beef which I made for beef fry. You can cook the beef with salt, chilli, coriander powder, garam masala, ginger and garlic. If you are using chicken, it's better to use boneless chicken. If you dont have puttu maker, you can use Idli steamer to make this.
Happy Cooking!
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