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Chicken Puttu- Masala Erachi Puttu Recipe- Kerala Style Minced Meat Layered Steamed Rice Cake

It is a traditional Malabar breakfast dish, also called masala puttu, erachi puttu etc. Puttu or steamed rice cake is a specialty of Kerala and an authentic breakfast item. They are made with rice flour or wheat flour layered with coconut, then steamed in cylinder shaped moulds. Now a days there are many varieties of puttu, like ragi puttu, gothambu puttu/ wheat puttu, tapioca puttu/ kappa puttu, irachi puttu, fish puttu, prawns puttu etc. It can be served as for breakfast, dinner or as evening snack. So try this tummy and tasty erachi puttu recipe, one of the most tasty recipe for breakfast. The detailed recipe with step by step cooking pictures follows.


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I made this with some bornless chicken. Here a tasty stuffing can be made with any meat. You can even use leftover meat for this, it should be shredded or minced. In fact, you can use any dry meat preparations where meat is cut in small pieces. Like this you can convert the regular puttu into a tasty rich dish. The main advantage is that you can prepare the meat in advance and keep in the fridge. You can try this with wheat flour as well, it is nutritious and fibre rich so it is healthy too. Any way it is going to be a great happy day for your tummy, I can assure you that much.

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Tips- Be careful when you mix water to the flour, just sprinkle the water as needed so there are no big lumps. Mix your flour in circular motion with your hand to avoid forming lumps. Sprinkle water until you wet the flour well, don’t add to much water. If the water is lukewarm, it makes the puttu more soft. If there is lumps then you can grind the flour in a blender/ food processor and pulse it for a second. This erachi puttu can be served as it is because it has a tasty layered chicken masala. It goes very well with black tea and some papad. 

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How to Make Chicken Puttu- Masala Erachi Puttu Recipe- Kerala Style Minced Meat Layered Steamed Rice Cake

Take the rice flour in a mixing bowl, add salt and mix well.

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Sprinkle lukewarm water little by little and mix well until the flour becomes moist. The flour should be crumbly but it should hold together when you press between the palms.

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Heat oil in a pan, add cumin seeds into it and saute until it turns slightly brown.

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Then add chopped ginger and green chilies into the pan, saute till the raw smell diminishes.

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Add chopped onions and saute until onion turns soft and tender.

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Add tomatoes and cook until it turns soft.

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Add washed and cleaned chicken pieces along with salt, mix well until everything combined together. Add vinegar and cook for 7 minutes in medium flame, add water only if needed.

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Now add turmeric powder, red chilly powder, coriander powder, garam masala powder, pepper powder. Saute well and cook in low flame for 10 minutes, adjust salt and off the flame.

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Fill water in the puttu kudam/ pot and bring it to boil.

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Now start filling the puttu Kutty/ cylinder mould. First add 1 tbsp grated coconut followed by 2 tbsp of chicken masala.

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Then add the puttu flour until the cylinder is half filled.

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Then again add coconut and chicken masala on top. Then add the rice flour until the cylinder is almost filled.

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Finally place the grated coconut and chicken masala too. Be sure not to pack the layers tightly it needs to be loose enough for the steam to pass through and cook the flour.

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Cover with the lid and place it on the puttu kudam/ pot and cook it for 7-8 minutes or till the steam starts coming out as a continuous steam through the holes of the lid for 5 minutes. Then push the cooked puttu out using the stick that comes with it. The puttu will take the shape of the mould when it is cooked perfectly. Serve hot along with black tea.

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Enjoy!! Happy cooking and stay healthy.

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