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28 Jun

Masala rice cake/ puttu

Published by Sameeha Shani

Masala rice cake/ puttu

For the masala:


boneless chicken – 300 gram (cut to small pieces )
Onion – 4 (chopped)
Green chili – 1 (chopped)
Crushed ginger garlic – 2 tsp
Tomato – 2 (chopped)
Red chili powder – 1 ½ tsp
Turmeric powder – ¼ tsp
Black pepper powder (freshly ground) – 1 tsp
Curry leaves – 8 – 10 leaves
Coriander leaves – 2 tbsp
Salt – to taste
Oil – 2 tbsp
Heat oil in a pan, add chopped onion and a little salt and saute till soft. Add chopped green chili and crushed ginger garlic and curry leaves and saute till the raw smell disappear.
To this add chopped tomato and saute till soft. Add red chili powder, turmeric powder, and black pepper and saute till the raw smell disappear.
Add the chicken to this and combine evenly. Cook over low flame till cooked completely (without adding water), stirring occasionally. Add coriander leaves.

Ingredients for steam cake:

rice flour – 1 ½ cup
Water – 1 cup (for drizzling)
Salt – to taste
Heat a pan with water& allow it boil.then add salt & rice powder.mix well.Let it cool & grind it in a mixer  .

For layering
Coconut (grated) – 1 ½ cup
Make a thin layer of coconut in the puttu maker with little-grated coconut, then little-prepared chicken masala, then a hand full of rice flour, again a thin layer of coconut, again chicken masala, repeat the process till it is filled completely. Cover the rice flour on top with grated coconut and place it again in the pressure cooker. Cook till the steam comes out (it will take about 10 minutes). Repeat the process to make more steamed rice cake with chicken. Serve hot.

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Indian Dishes