Erachi puttu, Steamed rice cake layered with beef masala. Puttu is a term for a variety of steamed rice and coconut dishes both savory & sweet



Puttu is the general term for a variety of steamed rice and coconut dishes, both savory and sweet from Kerala the southern state of India.

Erachi Puttu

Erachi puttu – Two of the most common ingredients in the cuisines of South India are two native crops, rice and coconut. There are numerous dishes – from snacks to appetizers to main courses to desserts – prepared with these two ingredients.

Puttu is the general term for a variety of steamed rice and coconut dishes, both savory and sweet from Kerala.  In old times savoury puttu was steamed in bamboo tubes with pierced disc at the bottom, fixed tightly over a wide mouthed pot in which water was boiled. The sweet version was steam cooked by tying the ingredients in a thin wet cloth or wicker basket and placing it over a wide mouthed vessel in which water was boiled.



Centuries later, the recipes for these dishes have remained practically unchanged in South India. Now a day instead of using bamboo tubes for steaming, puttu is cooked in metal tubes fitted over a pot or pressure cooker. It is also made in hollowed out coconut shells. In Kerala savoury puttu is traditionally served with brown chick peas curry, finger bananas and fried pappadoms. Newer versions of puttu include puttu made with various grains like wheat, pearl millet, finger millet as well as fish puttu, meat puttu, Jackfruit puttu – the list goes on.

Here we are doing with mince meat filling and grated coconut. Chicken, mutton or beef can be used for the mince.

Puttu is the general term for a variety of steamed rice and coconut dishes, both savory and sweet from Kerala the southern state of India.



Erachi Puttu instructions to cook.

Preparation time: 45 minutes

Cooking time: 15 minutes

Serves: 4-5

Ingredients to make Erachi Puttu:

  • Roasted puttu powder (Rice flour) usually available readymade in Asian grocery shops: 500 grams
  • Grated coconut – ½ cup
  • Salt – to taste
  • Water ½ litre

For filling:

  • Minced meat – 250 grams (beef/mutton/chicken)
  • Coriander powder – 2 teaspoons
  • Chilli powder – ½ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Garam masala – ½ teaspoon
  • Green chilli chopped – 2
  • Ginger garlic paste – 1 teaspoon
  • Onions medium chopped- 2
  • Curry leaves – 2 sprigs
  • Coriander leaves chopped – 3 sprigs
  • Oil – 3 tablespoon
  • Salt to taste

Method to make Erachi Puttu:

  1. Lightly mix salt water in rice flour until the mixture resembles bread crumbs.
  2. Cook minced meat with coriander powder, chilli powder, turmeric powder, salt and water. Cook till the water evaporates.
  3. Sauté onions slightly in the oil.
  4. Add green chillies, ginger garlic paste and sauté for few minutes.
  5. Add the cooked meat, garam masala, coriander leaves and stir.
  6. Boil water in puttu maker.
  7. Put one teaspoon of grated coconut as the first layer. Add 2 teaspoon of meat masala as the second layer. The third layer should be 4- 5 teaspoon of puttu mix. Repeat the process, till the mould is filled. Make sure the mould is not tightly packed. Cover the mould with the lid.
  8. Allow to steam on the puttu maker for 5 to 10 minutes. Erachi puttu is ready.

Notes:

  • You can adjust the quantity of grated coconut on your choice.
  • You can use a choice of white or brown puttu powder.
  • To check the wetness (moisture) of the puttu mix, press the moistened powder and see if they hold together. ( though don’t add too much of water as the steam won’t pass through in the puttu maker)
  • If you don’t have a puttu maker, you can use Idli steamer to make this.
 
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Sumith.
how to make erachi puttu
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Erachi puttu

Erachi puttu, Steamed rice cake layered with beef masala. Puttu is a term for a variety of steamed rice and coconut dishes both savory & sweet



Course Main Course
Cuisine Indian, kerala cuisine
Keyword Erachi puttu
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 356kcal
Author Sumith Babu

Ingredients

For filling

  • 250 gms minced meat beef, mutton or chicken on your choice
  • 2 tsp coriander powder
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 2 green chilli chopped
  • 1 tsp ginger garlic paste
  • 2 onion chopped
  • 2 sprigs curry leaves
  • 2 tbsp fresh coriander leaves chopped
  • 3 tbsp oil
  • salt to taste

Ingredients for puttu

  • 500 gms roasted puttu powder rice flour (usually available in asian food stores)
  • 1/2 cup grated coconut
  • salt to taste
  • 1/2 litre water

Instructions

Instructions to make erachi puttu

  • Lightly mix salt water in rice flour until the mixture resembles bread crumbs.


  • Cook minced meat with coriander powder, chilli powder, turmeric powder, salt and water. Cook till the water evaporates.


  • Sauté onions slightly in the oil.


  • Add green chillies, ginger garlic paste and sauté for few minutes.


  • Add the cooked meat, garam masala, coriander leaves and stir.


  • Boil water in puttu maker.


  • Put one teaspoon of grated coconut as the first layer. Add 2 teaspoon of meat masala as the second layer. The third layer should be 4- 5 teaspoon of puttu mix. Repeat the process, till the mould is filled. Make sure the mould is not tightly packed. Cover the mould with the lid.


  • Allow to steam on the puttu maker for 5 to 10 minutes. Erachi puttu is ready.


Notes

Notes:
  • You can adjust the quantity of grated coconut on your choice.
  • You can use a choice of white or brown puttu powder.
  • To check the wetness (moisture) of the puttu mix, press the moistened powder and see if they hold together. ( though don’t add too much of water as the steam won’t pass through in the puttu maker)
  • If you don’t have a puttu maker, you can use Idli steamer to make this.

Nutrition

Calories: 356kcal | Carbohydrates: 10g | Protein: 12g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 44mg | Sodium: 128mg | Potassium: 319mg | Fiber: 4g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 27mg | Vitamin E: 2mg | Calcium: 38mg | Iron: 2mg
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