Irachi puttu with rice flour and beef/chicken
Irachi puttu – Puttu/steamed flour cake with beef /chicken
Puttu or Steamed flour cake can be prepared using rice flour, wheat flour, ragi (horse gram), oats or couscous. Among these, Ari puttu or Steamed rice flour cake is the most extensively prepared Puttu recipe.The soft and fluffy nature of puttu depends on the moisture of the flour. The use of freshly grated coconut adds up the taste. Puttu is usually cooked in a Puttu kutti or a steamer in cylindrical or dome shape. The lower section of the vessel contains the water and the upper cylindrical portion holds the moisturized flour inserted with the layers of grated coconut. Have a look at the ingredients used and the method of preparation of irachi puttu.
Irachi puttu ingredients
- Puttu powder – 1.5 cups
- Grated coconut – 1 and 1/2 cup
- Cooked beef/chicken – 300 gm
- Finely chopped onion – 1
- chopped tomato -1
- Garam masala – 1/4 to 1/2 tsp
- Crushed pepper – 1/2 tsp
- Coriander leaves – 2 tsp
- Coconut oil
Add salt to the puttu powder and mix well. Add water little by little till the powder becomes moist. Ad half of the grated coconut to this and mix well. Keep aside the puttu mix for 10 minutes
For meat masala
- Shred or mince the cooked meat.
- Heat oil in a pan and add the chopped onions
- When it turns golden brown,and chopped tomato and salt.
- Cook till the tomato become soft
- Add crushed pepper and garam masala.
- Mix well. Add shredded or minced meat and mix well.
- Add 1/4 cup of hot water to bring everything together.
- Cook till the water dries. Add Chopped coriander leaves and mix well
Filling the puttu maker
- Put one tbsp of coconut as the first layer
- Add 2 tbsp of meat masala as the second layer
- The third layer should be 4-5 tbsp of puttu mix.
- Repeat the process,till the mould is filled
- Make sure that the mould is not tightly packed.
- Cover the mould with the lid.
- Cook it on medium flame for around 10 minutes.
- Serve hot with a curry of your choice
How to make raw rice flour or Ari podi?
- Wash the raw rice or Pachari in clean water.
- Soak the rice for 4-5 hours
- Wash the rice once again and drain the water.
- Spread it on a dry cloth for about 25 minutes.
- Take this rice to a flour mill or grind it using a mixie to a fine flour.
- Heat the flour on a medium flame and stir it continuously to attain a sandy consistency.
- Take away from the flame and spread it to cool.
- Store the flour in an airtight container for further use.
Puttu varieties cooking recipes