Unda puttu


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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 leaves2 tablespoons chopped
Tomato 2 chopped
Curry leavesfew chopped
Red chilli powder 1 teaspoon
Coriander powder1 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala powder1/2 teaspoon
Coconut oil2 tablespoons
Salt to taste

Method for filling

  1. Marinate cleaned prawns in 1/2 teaspoon chilli powder , 1/4 teaspoon turmeric powder and salt to taste for 15 minutes .
  2. Cook the prawns with little water until the water drains and the prawns are cooked through . Heat coconut oil , sauté onion to brown .
  3. Add tomato , green chillies , garam masala powder , coriander powder , red chilli powder and turmeric powder and mix well .
  4. Top with ginger , garlic , curry leaves ,coriander leaves and salt to taste . Mix well .
  5. 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 flour3 cups
Fennel seeds powder1 teaspoon
Coconut grated white part alone2 cups
Hot boiling water3 cups
Salt to taste

Method for cover

  1. Mix rice flour , fennel seed powder and salt together .
  2. Add hot boiling water and knead to a dough using a wooden spoon first to get it together .
  3. 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

  1. Make lemon sized with the rice flour dough . Make small Palm sized discs with oil greased hands .
  2. Bring the edges of the rice flour disc towards the middle and roll into a ball .
  3. Do the same with all the dough and prawn filling . Roll each prawn filled ball over grated coconut .
  4. 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 .