A quintessential Kerala breakfast, these steamed cylinders of rice flour and coconut are wonderfully soft and light. This traditional dish pairs beautifully with kadala curry, banana, or a sprinkle of sugar. The key to perfect puttu lies in achieving the right 'wet sand' moisture level in the flour, resulting in a fluffy, non-sticky texture.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
331cal
5gprotein
60gcarbs
8g
Ingredients
2 cup Puttu Podi (Use store-bought roasted rice flour specifically for puttu for best results.)
1 cup Grated Coconut (Freshly grated is best, but thawed frozen coconut works well too.)
0.75 cup Warm Water (Amount is approximate; add slowly until the right texture is achieved.)
0.5 tsp Salt (Adjust to taste.)
Instructions
1
Prepare the Puttu Mixture (10-15 minutes)
In a large mixing bowl, combine the puttu podi and salt. Mix thoroughly with your fingertips.
Begin sprinkling the warm water, a little at a time, over the flour. Use your fingertips to rub the water into the flour in a circular motion to ensure even moistening.
Continue this process until the flour achieves a texture resembling coarse, damp breadcrumbs or wet sand. This is the most critical step for soft puttu.
To check for the correct consistency, take a small amount of the mixture in your fist and press firmly. It should hold its shape. When you gently break it with a finger, it should crumble easily.
A classic Kerala breakfast dish where hard-boiled eggs are nestled in a thick, spicy, and fragrant onion-tomato masala. Perfectly paired with appam or chapati, this dish is packed with flavor and comes together quickly.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(Serving includes 2 eggs with masala gravy.)
Fluffy puttu with a spicy, aromatic egg roast – an energy-giving breakfast that's truly soul-satisfying!
This tamil dish is perfect for breakfast. With 637.78 calories and 19.91g of protein per serving, it's a nutritious choice for your meal plan.
fat
For a perfectly uniform, lump-free texture, you can pulse the mixture a few times in a mixie/blender or press it through a coarse sieve.
Cover the prepared mixture and let it rest for at least 10 minutes. This allows the rice flour to fully absorb the moisture.
2
Layer the Puttu Maker (5 minutes)
Take the cylindrical puttu maker (puttu kutti) and place the small perforated disc at the bottom.
Start with a base layer of 2-3 tablespoons of grated coconut.
Gently spoon the prepared rice flour mixture on top of the coconut until the cylinder is about half full. Do not press or pack the flour down; it must remain loose.
Add another thin layer of 1-2 tablespoons of grated coconut.
Fill the rest of the cylinder with the flour mixture, leaving about an inch of space at the top. Finish with a final layer of coconut.
3
Steam the Puttu (8-10 minutes per batch)
Fill the base pot (puttu kudam) with 2-3 cups of water and bring it to a vigorous boil.
Carefully place the filled cylinder onto the nozzle of the base pot and close the lid.
Steam on medium-high heat. The puttu is perfectly cooked when a steady stream of steam escapes from the holes on the top lid, which typically takes 8-10 minutes. You will also notice a fragrant aroma of cooked rice and coconut.
Turn off the heat. Using a kitchen towel for safety, carefully remove the hot cylinder from the pot.
4
Serve Hot (5 minutes)
Allow the cylinder to rest for a minute to prevent breakage.
Using the provided rod or the back of a long spoon, gently push the cooked puttu from the bottom out onto a serving plate.
Repeat the layering and steaming process with the remaining mixture.
Serve immediately while hot with kadala curry (black chickpea curry), ripe bananas, pappadam, or a sprinkle of sugar and ghee.
307cal
15gprotein
16gcarbs
21gfat
Ingredients
8 piece Egg (large)
3 tbsp Coconut Oil
0.5 tsp Mustard Seeds
0.5 tsp Fennel Seeds
4 piece Onion (medium, thinly sliced)
2 piece Green Chilli (slit lengthwise)
1 sprig Curry Leaves
1 tbsp Ginger Garlic Paste
2 piece Tomato (medium, finely chopped)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (adjust for desired heat)
1 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Salt (or to taste)
0.5 cup Water (hot)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Let them cool for 5 minutes.
Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the masala.
2
Shallow-Fry the Eggs
Heat 1 tablespoon of coconut oil in a wide, heavy-bottomed pan over medium heat.
Add 1/4 teaspoon of turmeric powder and 1/2 teaspoon of Kashmiri red chilli powder to the oil. Swirl to combine.
Carefully place the slit boiled eggs in the pan. Gently toss for 2-3 minutes until they are lightly golden and have a slightly blistered skin. Remove from the pan and set aside.
3
Build the Masala Base
In the same pan, add the remaining 2 tablespoons of coconut oil. Once hot, add 1/2 teaspoon of mustard seeds and let them splutter.
Add 1/2 teaspoon of fennel seeds and sauté for a few seconds until fragrant.
Add the thinly sliced onions, a pinch of salt (to help them cook faster), and sauté on medium-low heat for 12-15 minutes, stirring occasionally. Be patient; the onions should be deeply golden brown and caramelized for the best flavor.
4
Cook the Aromatics and Spices
Add the slit green chilies, curry leaves, and 1 tablespoon of ginger-garlic paste. Sauté for 1-2 minutes until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 5-7 minutes, until they turn soft, mushy, and oil begins to separate from the mixture.
Reduce the heat to low. Add the remaining 1/4 teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, and salt to taste. Stir continuously for 1 minute until the spices are aromatic.
5
Combine and Finish
Pour in 1/2 cup of hot water, mix well, and scrape any browned bits from the bottom of the pan. Bring the gravy to a gentle simmer.
Gently place the shallow-fried eggs back into the masala. Coat them well with the gravy.
Sprinkle 3/4 teaspoon of garam masala over the top. Cover the pan and simmer on low heat for 5 minutes, allowing the eggs to absorb the flavors.
Turn off the heat and let the Muttai Roast rest for at least 10 minutes before serving. This allows the flavors to deepen.
