Chemmeen Puttu or Steamed Rice Cakes Layered with Prawn Masala – How to make chemmeen puttu
Ingredients for puttu:
1 and 1/2
Ingredients for the prawn masala:
Big, finely chopped
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.
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.