Egg Puttu

Instructions

1. 1

   Prepare the Puttu Flour

   • In a large mixing bowl, add the puttu podi (rice flour) and 0.75 tsp of salt. Mix well.
   • Gradually sprinkle water, a little at a time, while mixing the flour with your fingertips. The goal is to moisten the flour evenly without forming lumps.
   • Continue until the flour reaches a crumbly, breadcrumb-like texture. To test, take a small amount in your fist and press; it should hold its shape but crumble easily when pressed again.
   • Cover the bowl and let the prepared flour rest for 15 minutes. This allows the flour to absorb the moisture properly.
2. 2

   Cook the Spicy Egg Masala

   • Heat coconut oil in a pan or kadai over medium heat. Add the finely chopped onions and green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 2-3 minutes until they turn soft and mushy.
   • Reduce the heat and add the spice powders: turmeric, red chili powder, garam masala, and black pepper powder, along with the remaining 0.5 tsp of salt. Stir and cook for 1 minute until fragrant.
   • Crack the eggs into the pan. Let them set for 30 seconds before scrambling with a spatula. Mix well with the masala and cook for 2-3 minutes until the eggs are cooked through but still moist.
   • Turn off the heat, stir in the chopped coriander leaves, and set the egg masala aside.
3. 3

   Assemble the Puttu

   • Fill the base of the puttu maker (puttu kutti) with about 2-3 cups of water and bring it to a boil.
   • Place the perforated disc at the bottom of the cylindrical steamer (puttu kutram).
   • Start by adding a 1-inch layer of grated coconut (about 2 tbsp).
   • Gently spoon in a 2-inch layer of the prepared puttu flour (about 3-4 tbsp). Do not press it down.
   • Add a generous layer of the egg masala (about 2-3 tbsp).
   • Repeat the layers of puttu flour and egg masala, finishing with a final layer of puttu flour.
   • Top the cylinder with a final 1-inch layer of grated coconut.
4. 4

   Steam and Serve

   • Close the lid of the cylinder and place it securely on top of the boiling water pot.
   • Steam on medium-high heat for 5-7 minutes. The puttu is cooked when a steady stream of steam escapes from the vents on the lid.
   • Carefully remove the hot cylinder from the pot using a kitchen towel. Let it rest for 1 minute.
   • Gently push the steamed puttu out from the bottom using the provided rod or the back of a long spoon onto a serving plate.
   • Repeat the assembly and steaming process for the remaining flour and masala. Serve hot.