Puttu gets delicious when stuffed with mussel and squid…
Puttu or steamed rice flour is a popular breakfast dish in Kerala. Making puttu is really easy: wet the rice flour and add to the puttu maker along with grated coconut and is steamed for a few minutes. It can be served with literally anything: my absolute favorites are puttu with chicken curry or fish curry. Usually the curry is poured over the cooked puttu and eaten.
The concept of stuffing puttu with chicken, beef or fish is nit that new. There are so many variations: you could stuff with chicken roast, beef roast, fish roast, shrimp roast or even veggie roast. I’d tried tuna stuffed maniputtu or noodles puttu. So, this time I made mussel and squid peera or roast and stuffed that into the puttu layers.
It was incredibly delicious!
Prepared Mussel and Squid Peera
Rice flour at the bottom and peera over it
- Coconut, grated- 1½ cups
- Turmeric powder- ½ tsp
- Squid, chopped- 7 squids
- Mussel- 15, large
- Cumin seeds- ½ tsp
- Garlic, chopped- 3, cloves
- Ginger, chopped- 1 inch
- Curry leaves- 2 sprig
- Green chilies, chopped- 3
- Tamarind- 2 inch slice
- Coconut Oil- 2 tbsp
- Salt- to taste
- Roasted Rice flour- 2 cups
- Water- ½ cup+ 2 tbsp
- Grated coconut fresh or frozen-1 cup
- Salt- two pinches
- In a blender, coarsely grind the coconut and turmeric powder along with very little water. Don’t make into a paste.
- In a clay pot or non-stick cooking pan, combine the squid, mussel along with coarsely ground coconut, cumin seeds, garlic, ginger, green chilies, curry leaves, tamarind, coconut oil and salt.
- Instead of squid and mussels, you could use Anchovies or any other fish (netholi).
- Cover the pan with its lid and cook till the squid and mussels have cooked well.
- Open the lid and cook till the liquid in the dish dries off. This is a dry dish. Keep aside.
- In a large bowl, combine the rice flour and salt.
- Add the water little by little to the rice flour. Using your hand, mix the water into the rice flour breaking any lumps that forms.
- You should be really careful while wetting the rice flour, flour shouldn’t turn into dough constituency.
- The flour after wetting should still be in powdered form and damp enough so that it will steam well.
- After wetting the rice flour, let stand for 5 minutes.
- In the mean time, have the grated coconut, puttu maker and the pressure cooker ready.
- First, put 1 tbsp of grated coconut on the bottom of the puttu maker, then put a handful of wet rice flour.
- Over the ice flour spread a spoonful of prepared mussel and squid peera.
- Layer rice flour over the peera and sprinkle grated coconut on top.
- Close the puttu maker with its lid.
- Or you could mix the rice flour and mussel-squid peera together in a bowl and add that to the puttu maker layered with grated coconut.
- Fill ½ of the pressure cooker with water, close with its lid (don’t keep the whistle) and place on medium high heat.
- When the steam starts to come out through the whistle hole, place the puttu maker on to the whistle hole of the pressure cooker and steam it for 5 minutes or until steam starts to come out of the holes on the puttu maker.
- Remove from the pressure cooker and open the lid of the puttu maker and turn it over on to a platter.
- If you have any mussel and squid peera left, serve that as a side dish along with the puttu. Or serve with pappadam and pickle.
If using funnel shaped large puttu maker, layer with rice flour, mussel-squid peera and coconut till top; rice flour should be on bottom and top.