Sprinkle salt water in rice flour and mix lightly until it acquires the consistency of crushed bread. Keep this raw puttu mixture aside.

Take the minced meat in a frying pan and add chilly powder, coriander powder, turmeric, salt and sufficient water.

Boil the meat mixture and then lower the heat.

Cover the pan with a lid and cook in low heat until the water has evaporated completely. Remove the pan from fire and keep aside.

In another pan, pour oil and fry the chopped onion until golden in color.

Add ginger-garlic paste and chopped green chillies. Fry for a few minutes until a frying smell comes.

Add the cooked meat, garam masala, chopped coriander leaves and stir lightly until done.

Meanwhile, boil water in a puttu maker.

Arrange the puttu with alternate layers of 1/2 cup puttu powder and 1 tbsp of minced meat.

Steam the erachiputtu for about 5 minutes. Kozhikodan erachiputtu is ready and serve hot.