Preparation Time : 40-45 minutes
Cooking Time : 40 minutes
Serving : 5-6 members
Description
The first year of my food blogging and I made sure to avoid deep fried treats for Iftar while breaking my fast . The little successful recipes I came up with was shared to you all . In one such post , a fellow sauté, fry n bake member suggested an authentic malabar kannur dish known as unda puttu . The first time that I got to know about this dish . Got to know more about this dish in the following few months when a fellow foodie friend of mine ameera safi posted images with the recipe . Saved the recipe ( all credits to her for this recipe as I have made no changes at all ) and waited the following year’s holy month of Ramadan to try this wicked treat . Gave a try and it was sublime with brownie points of being steamed not deep fried . The absolute winning dish just vanished away in seconds from the table . The main secret benefit Being the left over prawn filling was served as a side along the main course meal . Delighted me as one recipe being used in two different avatars . Well that’s the magic of authentic recipes from fantastic food destinations.
Filling ingredients
ingredients | Quantity |
|---|---|
| Small prawns | 1 cup cleaned |
| Onion | 3 chopped |
| Green chillies | 4 chopped |
| Garlic | 6 cloves chopped |
| Ginger | 1 inch piece chopped |
| Coriander leaves | 2 tablespoons chopped |
| Tomato | 2 chopped |
| Curry leaves | few chopped |
| Red chilli powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Coconut oil | 2 tablespoons |
| Salt | to taste |
Method for filling
- Marinate cleaned prawns in 1/2 teaspoon chilli powder , 1/4 teaspoon turmeric powder and salt to taste for 15 minutes .
- Cook the prawns with little water until the water drains and the prawns are cooked through . Heat coconut oil , sauté onion to brown .
- Add tomato , green chillies , garam masala powder , coriander powder , red chilli powder and turmeric powder and mix well .
- Top with ginger , garlic , curry leaves ,coriander leaves and salt to taste . Mix well .
- Add the cooked prawns and stir well . Cook over low heat for 5-6 minutes letting the flavours infuse together
Remove from flame and cool completely .
Ingredients for cover
Ingredients | Quantity |
|---|---|
| Rice flour / iddiappam flour | 3 cups |
| Fennel seeds powder | 1 teaspoon |
| Coconut grated white part alone | 2 cups |
| Hot boiling water | 3 cups |
| Salt | to taste |
Method for cover
- Mix rice flour , fennel seed powder and salt together .
- Add hot boiling water and knead to a dough using a wooden spoon first to get it together .
- Quite a difficult task but just dip your hands into a bowl of cold water once in a while in between while kneading the hot dough .Then by hands when hot itself .
How to proceed
- Make lemon sized with the rice flour dough . Make small Palm sized discs with oil greased hands .
- Bring the edges of the rice flour disc towards the middle and roll into a ball .
- Do the same with all the dough and prawn filling . Roll each prawn filled ball over grated coconut .
- Steam in an idli cooker or any vessel of your convenience for 15 – 20 minutes . Serve hot . Place one tablespoon of cooled prawn filling in the middle .
