Steamed ground rice layered with prawn and coconut
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Steamed ground rice layered with prawn and coconut

A twist on a South Indian dish called Puttu that's commonly served for breakfast with banana. Or Black Chickpea curry. Along with coconut, roasted prawns have also been layered.

Sanaa A'esha

Ingredients

3-serving
  1. 1 Cup rice Cooked
  2. 2 Cups Rice Flour
  3. 1/2 Cup Coconut Grated
  4. Salt
  5. 1 onion
  6. 4 green chillies
  7. 1 tomato
  8. 1/4 Cup ginger garlic paste
  9. curry leaves
  10. 1/2 Teaspoon Turmeric Powder
  11. 1 Tablespoon Coriander Powder
  12. 1 Tablespoon Chilli Powder
  13. 1 Cup Prawns
  14. 1 Tablespoon Sun Flower Oil

Method

25 mins
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    Heat oil, add curry leaves. When it splutters, add chopped onions and green chillies till the onions turn a light caramlized brown.

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    Add the ginger garlic paste, tomatoes, and all the masala powders and salt. Toss it around for 2 minutes. Add the prawns with 1/4 cup of water and lower the flame.

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    Meanwhile, in a processor, add the cooked rice (has to well cooked, and hot), rice flour, grated coconut, with a pinch of salt.

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    Make a few pulses just so the rice flour is moist. Sprinkle a few drops of water if it doesnt appear moist enough. Do not run it for more than 2 seconds continuously as it will all clump together.

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    Don't forgot about the prawns. The water should evaporate completely and the prawns roasting in all the masala. Take off heat.

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    Take the puttu maker, add a fistful of grated coconut, then add the rice flour mix, then the prawn roast mix. Continue the layering till you reach the top. Make sure you fill it loosely so the steam can pass through.

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    Close the lid, and steam for 5-6 minutes.

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    Wait for it to cool before you pop it out else it will crumble. Not that it will taste any less awesomer, but you also eat with your eyes.

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    This is good to eat on it's own, since the cooked rice makes it super soft and yummmmy.

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    Note: If you don't have a puttu maker, you can try it on an idly tray too.

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