Chicken Puttu

This is Lakshmi Nair’s Erachi Puttu recipe. I have just replaced red meat with chicken & it tasted good. This puttu is on the spicier side.


Puttu podi – 5 cups

Grated coconut – 1 1/2 cups / to taste

Chicken – 250 grams, chopped into chunks

Chilly powder – 1 tsp

Coriander powder – 11/2 tsp

Turmeric powder – 1/4 tsp

Cloves – 5 numbers

Cinnamon – Two 1″ pieces

Cardamom – 4 numbers

Fennel seeds – 1/2 tsp

Garlic – 5 big cloves

Ginger – a big piece

Greenchilly – 5 numbers, chopped

Onion – 2 numbers, chopped

Cilantro – 2 tbsp, chopped

Salt, Oil


Sift together the rice flour & salt.

Add water to the rice flour little by little till it becomes moist enough for steaming. Mix in the grated coconut.

Grind together the chilly powder, coriander powder, turmeric powder, cloves, cinnamon, cardamom, fennel seeds, ginger & garlic cloves adding little water to a smooth paste. Cook the chicken pieces with this masala paste, 1/2 tsp of salt & 2 tbsp of water. Simmer for 5 minutes after the first whistle. Open the cooker & cook on low heat till the mixture turns dry. Let cool. Seperate the chicken flesh from it’s bones & chop it finely in your food processor.

Heat oil in a wok. Add the chopped onions & greenchillies. When the onion turns brown add the meat mixture & chopped cilantro; mix well & turn off heat.

In a puttu maker put a handful of the wetted rice flour followed by 4 tbsp of meat mixture. The next layer is the wetted flour. Repeat till you reach the top of the puttu maker; the final layer should be the chicken masala.

Cook on high heat till steam comes out. Lower heat & cook further for 5 minutes. Transfer the steamed puttu carefully to a plate.

You do not need any side dish for this Puttu.

This entry was posted in Breakfast / Dinner, Lakshmi Nair recipes, Traditional Kerala dishes. Bookmark the permalink.

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