28 November 2014

Kannur Special Erachi Puttu / Chicken Puttu

Hi everyone! I am back just in time before Christmas and New Year. I don't know if anyone missed me. But I really missed blogging and reading all the reviews and comments. So here I am with a new recipe. It had to be a specialty of my place to start with ( A fresh start) ☺

Puttu is a specialty of Kerala and an authentic breakfast item. They are steamed cylinders of rice flour layered with coconut.There are many varieties of puttu. Now there is even chocolate puttu. You can have it for dinner or as evening snack when you are really hungry. When you are bored with rotis try this chicken puttu for a change for dinner. It is filling and very healthy too.


( To make 2 puttu)
You will need:

A Puttu maker

Puttu Powder - 1 cup
Water - 1 cup *( refer notes)
Salt - as required
Scraped coconut -8 tbsp approx for layering

For the masala:

Minced Chicken - 1 cup
Onion - 1 cup finely chopped
Green Chilly - 3 finely chopped
Ginger garlic paste - 1 tsp
Coriander powder - 4 tsp
Chilly powder - 2 tsp
Turmeric Powder - 1/2 tsp
Chicken Masala - 1 tsp
Pepper powder - 1/4 tsp
Salt - as required
Curry leaves - 1 sprig
Coriander leaves - 1/4 cup
Water - 1/2 cup
Oil - 1 tbsp

In a bowl tip in the measured puttu powder.
Add salt to 1 cup of water. 
Sprinkle salted water in small quantities to the rice flour and mix till you reach breadcrumbs consistency. It should not be too dry. The right consistency is reached when you press little flour in your fist and it forms a shape and does not crumble off. Keep aside.
In a wok heat oil. Add the ginger garlic paste and saute.
Then add in the onions and green chilly. When the onions are well sauteed add the masala powders (coriander powder, chilly powder, turmeric, chicken masala and pepper) one by one stirring well in between.
Add the minced chicken and salt. Saute for 3 minutes on medium flame. 
Add in the water, check salt and let cook on slow flame till water is evaporated and the chicken cooked. 
Now add in the coriander leaves and curry leaves.
Keep approximately 2 cups water to boil in the puttu maker. By the time the water boils fill the puttu candles. 
Now check the mixed puttu powder. If it has dried up sprinkle little more water and mix well with hands.
First add 1 tbsp of grated coconut, then add 2 tbsp of the chicken masala. 
Add a layer of puttu powder.Make alternating layers of coconut, masala and rice flour till you fill it up. End with the masala.
When steam starts coming out of the puttu vessel/ pani place the puttu candle on the steamer and steam it (appox 5minutes) on high flame. The steam will start coming out from the top of the puttu candle. When the steam starts coming out well, place the cap and continue to cook for 3-4 minutes on low flame.
Switch off the flame, remove the puttu candle and set aside for 2 minutes before you  use a skewer and push out the steaming puttu to a plate lined with banana leaf. 

The number of puttu that can be made will differ depending on the size of puttu maker.
The amount of water required will differ slightly depending on the quality of puttu powder used.
Do not add the water to the puttu powder all at once. Add little by little. I used 3/4 cup water.
For making soft puttu keep aside the mixture for 30 minutes. Then before making puttu sprinkle more water to the mix if it has become too dry.
You can use shredded chicken from left over chicken curry. In this case add less salt.
The amount of coconut required depends on the size of the puttu maker and how many layers you want. The first layer has to be coconut. 
It is recommended that you wait for sometime before transferring the puttu on to a plate as it will crumble. 
The above picture shows a 4 cylinder puttu maker that I have. Makes it easy to make 4 puttu at one time.

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1 comment:

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