Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, erachi puttu / steamed chicken rice cake. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Erachi puttu / Steamed Chicken Rice Cake is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Erachi puttu / Steamed Chicken Rice Cake is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook erachi puttu / steamed chicken rice cake using 17 ingredients and 3 steps. Here is how you can achieve that.
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The ingredients needed to make Erachi puttu / Steamed Chicken Rice Cake:
- Prepare 1 1/2 Cups Chicken
- Take 1 Tablespoon ginger
- Get 1 Tablespoon garlic
- Prepare 3 greenchillies
- Get 3 onion
- Take curryleaves
- Make ready 1 Teaspoon chilli (1) powder
- Take 1/4 Teaspoon turmeric (2) powder
- Make ready 1 Teaspoon pepper (3) powder
- Make ready 2 Teaspoons coriander (4) powder
- Get 1/2 Teaspoon garam masala (5)
- Get 1/2 tomato
- Make ready 2 Cups rice flour
- Get 1 Cup Coconutgrated
- Prepare To Taste salt
- Take oil
- Prepare Water
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Instructions to make Erachi puttu / Steamed Chicken Rice Cake:
- Chicken Masala:Heat oil and saute chopped onions till it become golden brown. Add in ginger garlic.Later add tomatoes and saute well.Finally add the masala (1-5) and cook till the raw smell disappears.Add chicken and curry leaves to it and cook with the lid closed.
- Puttu/Steamed Rice Cake Mixture: Mix salt in water and add the water little by little to the rice flour and mix it. It should be in a powdered form wet enough for steaming now add some coconut grated and mix.if u find too much lumps just run it in your blender for a few seconds.
- Assembling:In a puttu mould add a fistful full of grated coconut and then add the rice flour, then add the chicken masala and as the 4th layer again the rice flour and top with another handful of coconut.Cook it on medium flame for around 5-7 minutes. Serve hot with papad.
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