Kathija Hashim's Dried-Tuna Unda Puttu

This Kerala-style steamed dumpling is a staple on the Iftaar table, during Ramzan, and makes for a wonderful evening snack with a glass of hot tea. This version is made with dried tuna, but it can also be made with prawns. 

Recipe: Dried-Tuna Unda Puttu 

Ingredients
For the dough 
1 cup shredded coconut 
1/2 cup cooked boiled rice 
1 small onion 
2 cups rice flour (use ‘Nice’ brand pathiri podi)
Salt to taste 

For the filling
1 large onion, finely chopped
2 green chillies, finely chopped
5 level tbsp of dried tuna (maas) — choose one that is almost powder-like 
1/2-inch piece ginger, finely chopped
1 cup shredded coconut
1 tbsp chilli powder
A pinch of turmeric 
Salt

Method

To make the dough
Grind the coconut, boiled rice, onion and salt with about 1/2 cup water to a coarse paste. 
Move this to a mixing bowl, and add the rice flour and 1-1.5 cup water and mix to a soft dough. 

To make the filling  
Sauté the onion, green chillies, and ginger until the onions are soft. 
Add the shredded coconut, chilli powder, salt, turmeric and 1/2 cup water. 
Let this come to a simmer, and add the dried tuna.
Cook for about 10 minutes until the water evaporates. 
Add the curry leaves. 
Take a lime-sized ball of dough, roll into a flat round, and add a teaspoon of filling.
Shape this into a round.
Repeat with the remaining dough. 
Steam for 15 minutes and serve warm. 

Banner image: Kitchen Corner

ALSO ON THE GOYA JOURNAL