Chemmeen Puttu (Layered Rice Cakes With Prawn Filling)
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This delicious dish is inspired from the taste of Malabar region of Kerala. Made of rice flour, the soft and fluffy rice cakes are layered in between with spicy prawn masala. It is a perfect dish to try when you get some fresh prawns. Usually puttu is made by layering grated coconut between the steamed rice cakes. Here, prawn masala is used instead.
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Ingredients
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Instructions
- Clean and wash the prawns. Keep them aside.
- Heat oil in a pan.
- Add in the chopped onion and saute until they turn light pink.
- Then add the ginger garlic paste and saute until the raw smell goes off.
- Add in the green chilies, curry leaves and chopped tomatoes. Saute until the tomatoes turn soft.
- Next add the turmeric powder.
- Then add in the cleaned prawns and mix well.
- Add salt as required.
- Saute for a couple of minutes and then cook closed for 10-15 minutes.
- Once done, switch the flame off. Keep this aside.
- Next, to prepare the puttu, mix the rice flour and salt in a bowl.
- Add water little by little to form small crumbs (Refer to the rice flour packet as to how much water to be added).
- Keep it closed and allow to rest for about 5-10 minutes (Add 2-3 tbsp of water if it turns too dry).
- Now take the puttu vessel (puttu maker).
- Add in little grated coconut to form the base.
- Next add a handful or two of the prepared rice crumbs.
- Then add 2 tbsp of the prawn masala.
- Again top it with handfuls of rice crumbs.
- Next add a layer of prawn filling.
- And to finish it, add the last layer of rice crumbs and finally little grated coconut.
- Steam for about 15-20 minutes on medium high, until cooked.
- Repeat until all of the rice flour mixture and prawn filling is used up.
- Serve hot.
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