For the masala
Take the rice flour in a bowl and mix salt as needed. Sprinkle water over the flour as needed and begin mixing using your fingertips.
To check, take a handful of the flour mix and press it in your palms. First it should form a lump and on further prodding the lump should crumble.
Once the flour mix is done, press it down in the bowl and keep it aside covered.
Clean and de-vein the prawns. Use small size prawns. If the prawns are of bigger size, slice them into smaller pieces.
Marinate the prawns with the ingredients listed under margination and set aside for 20 minutes. Dry grind the coconut and cumin seeds, set aside.
Heat coconut oil in a pan, add onions and saute until it wilts. Add curry leaves, ginger, garlic and saute until cooked. Add marinated prawns to this, adjust salt and cook it covered for 5 minutes.
Add the coconut mix and cook for a while until the prawns are completely done. Heat the water for steaming the puttu. Layer the masala first in the puttu kutti and then add puttu podi. Steam the puttu for 5 minutes or till steam escapes from the top.
Serve it hot.
By Ria Samuel