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Kerala Chicken Puttu | Erachi Puttu | Masala Puttu Recipe
It is a South Indian dish. It is made with ground rice layered with grated coconut, sometime with sweet or savory filling on the inside. A dry masala filling is prepared with chicken or meat. It is layered along with the ground rice and coconut. It is then steam cooked for 5 minutes.
Refer Wiki
Ingredients
- Boneless Chicken Pieces - 300 gms (Deep Fried)
- Rice Flour - 2 cups
- Salt - as needed
- Water - as needed
- Shredded Coconut - 1/4 cup
- Onion - 1/2 chopped
- Shallots - 2 or 3 (chopped)
- Green Chilli - 2 chopped
- Ginger Garlic Paste - 1 tsp
- Kashmiri Red Chilli Powder - 2 tsp
- Turmeric Powder - 1/4 tsp
- Garam Masala Powder - 1/2 tsp
- Fennel Seeds - 1 tsp
- Oil - 3 to 4 tbsp
Instructions
- Mix salt and rice flour together until combined. Drizzle water gradually and crumble the flour together until you are able to hold a shape in your palm. Keep aside for one hour.
- Crush the fried chicken and set aside or shred and keep aside.
- Heat 3 to 4 tbsp oil (used to fry chicken), splutter fennel seeds, saute onion and ginger garlic paste till onion changes color, add green chilli, spice powders, salt and mix till raw smell fades.
- Add the crushed or shredded chicken and mix well. Cook on low flame for 2 minutes and remove from flame.
- Take a puttu maker and add 1 tbsp of shredded coconut, 2 tbsp of chicken masala, 2 tbsp flour and repeat layer filled. Make sure to fill the top portion with grated coconut.
- Now steam the puttu for 5 minutes. Chicken Masala Puttu is ready.
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