Prawns Ball Puttu

Name: Prawns Ball Puttu
Total time: 1500 s
Yield: 15 servings
Cuisine: Indian
Ingredients: 2 cup Rice flour; 3 cup hot water; 1 and half cup grated coconut; 1 tsp Aniseed; 1 cup shallots chopped; 500 gm Prawns; 4 tsp Chilli powder; 1 tsp Turmeric powder; 1 tsp Garam masala; 3 tsp Ginger garlic paste; 1 tbsp Coriander leaves chopped; Salt as needed; 1 tbsp Oil; 3 Green chilies; 1 tsp Lemon juice

subha suresh @cook_39605041

Thalassery, Kannur,kerala

A Traditional kerala Snack. It is also known as
Prawn 🦐 Unda puttu..
It consists of rice flour, grated coconut , prawns & spices.
Steamed Dumplings filled with spicy prawn mixture.

subha suresh @cook_39605041

Thalassery, Kannur,kerala

A Traditional kerala Snack. It is also known as
Prawn 🦐 Unda puttu..
It consists of rice flour, grated coconut , prawns & spices.
Steamed Dumplings filled with spicy prawn mixture.

Saved

Ingredients

25min

15 servings

2 cupRice flour
3 cuphot water
1 and half cup grated coconut
1 tsp Aniseed
1 cup shallots chopped
500 gmPrawns
4 tspChilli powder
1 tspTurmeric powder
1 tspGaram masala
3 tspGinger garlic paste
1 tbspCoriander leaves chopped
Salt as needed
1 tbspOil
3Green chilies
1 tspLemon juice

Saved

Steps

25min

1

Marinate the prawns with all powders, salt & lemon juice 15 min. Fry it in the hot oil. Crush the fried prawns in a mixer
2

Keep it aside. Saute the chopped shallots, ginger garlic paste, chopped green chilies, in the same pan(fried prawns).then add oil, required salt,
3

Mix it well.Then add grated coconut (half cup) & crushed prawns. Stir it on low heat
4

Finally add chopped coriander leaves. Mix it well. Remove from heat. Prawns filling is ready.
5

Mix the rice flour with hot water. salt & 1 tsp oil.Make rice dough. Then crush the remaining grated coconut with 1 tsp chopped onion, Aniseed., transfer it into the rice dough & mix it well.
6

Make balls, then press it, fill the prawns mixture & roll it with grated coconut.
7

Steam it 20 min over boiling water.Then Remove from heat.
8

Serve hot.