Egg Puttu
Soft steamed rice cakes layered with spicy scrambled eggs — a Kerala breakfast favorite that's both comforting and protein-packed. The nutty coconut and fluffy puttu crumble perfectly into the masala egg, creating a one-dish meal that pairs beautifully with bananas or a simple kadala curry.
For 4 servings
- prep · ~5 min
Prepare the puttu flour.
Take puttu flour in a large bowl. Add 0.25 tsp salt and mix. Gradually sprinkle water while rubbing the flour between your fingers until it resembles breadcrumbs — moist but not sticky. Let it rest for 5 minutes.
TIPThe flour should hold its shape when squeezed but crumble easily. Avoid adding too much water at once. - steam · ~7 min
Steam the puttu in layers.
1.Fill the puttu maker base with water and bring to a boil.2.Layer 2 tbsp grated coconut at the bottom of the puttu cylinder.3.Gently spoon in the moistened puttu flour until the cylinder is one-third full.4.Add another layer of coconut, then more flour, finishing with coconut on top.5.Close the lid and steam on medium-high heat for 5 to 7 minutes until a steady stream of steam exits the top.TIPDon't pack the flour too tightly — steam needs gaps to rise through and cook the puttu evenly. - temper · ~2 min
Make the tempering for the egg masala.
1.Heat 2 tsp oil in a kadai or wide pan over medium heat.2.Add mustard seeds and let them pop loudly (30 sec).3.Tear in curry leaves and sauté until aromatic (10 sec). - saute · ~11 min
Sauté the aromatics until golden.
1.Add chopped onion, green chili, ginger, and garlic to the pan.2.Sauté on medium heat, stirring often, until the onions turn soft and light golden (5 to 7 min).3.Add chopped tomato and cook until it breaks down and the oil starts to separate (3 to 4 min). - saute · ~4 min
Cook the spiced egg scramble.
1.Lower the heat. Add turmeric powder, red chili powder, a pinch of black pepper, and a pinch of salt to the onion-tomato mixture. Sauté for 30 seconds until the raw spice smell fades.2.Pour the beaten eggs directly into the pan. Let it sit for 15 seconds, then scramble gently with a spatula.3.Cook on low heat until the eggs are just set but still soft and moist (2 to 3 min). Turn off the heat immediately.TIPDon't overcook the eggs — they should stay soft and slightly moist, not dry. Residual heat will finish cooking them. - mix · ~2 min
Crumble and fold the steamed puttu.
1.Gently push the steamed puttu out of the cylinder into the pan with the egg masala.2.Using a fork or light hand, crumble and fold the puttu into the eggs until evenly mixed.3.Warm through on very low heat for 1 minute, tossing gently. - garnish
Garnish and serve immediately.
Sprinkle with chopped coriander leaves. Serve Egg Puttu hot with sliced banana or kadala curry on the side.
TIPEgg puttu is best eaten fresh off the steamer — the texture is softest and most aromatic right after cooking.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly grated coconut for the most aromatic layers in the puttu.
- 2When moistening puttu flour, rub it between your palms until it feels like damp breadcrumbs—never soggy.
- 3Do not pack the flour into the puttu maker; leave loose gaps so steam can rise and cook evenly.
- 4Let the mustard seeds pop fully before adding curry leaves to get the classic Kerala tempering flavor.
- 5Cook the egg masala on low heat and stop while the eggs are still soft and slightly moist—they'll finish cooking off the heat.
- 6Break the steamed puttu into large, fluffy crumbs before folding into the eggs for the best texture.
- 7Serve immediately after assembling—egg puttu loses its delicate crumb and becomes dense if left to sit.
Adapt it for your goals.
Vegan
Replace the eggs with 1.5 cups of crumbled firm tofu seasoned with kala namak (black salt) for an eggy flavor. The process remains the same; sauté with the same masala and fold into puttu for a plant-based version.
high proteinHigh-protein
Add 1/2 cup of cooked, crumbled paneer along with the scrambled eggs, or mix in 2 tablespoons of roasted chickpea flour (besan) into the egg mixture for extra protein without changing the flavor profile.
low oilLow-oil
Dry-roast the mustard seeds and curry leaves in a non-stick pan before adding a teaspoon of water to sauté the onions and tomatoes. Use only 1 tsp oil total, still achieving the tempering aroma.
jainJain
Omit garlic and onion. Use asafoetida (hing) in the tempering and replace onion with finely chopped raw banana or zucchini. The eggs remain, so this variation keeps the dish Jain-friendly.
extra vegetableExtra-vegetable
Add 1/2 cup of finely chopped carrots and bell peppers along with the onion. Sauté until tender before adding tomatoes. This adds color, crunch, and more nutrients to the egg masala.
Why this is on our healthy list.
High-quality protein
Four eggs provide a complete source of protein with all essential amino acids, supporting muscle repair and satiety.
Good source of healthy fats
Fresh grated coconut offers medium-chain triglycerides (MCTs) that are quickly used for energy and may support metabolism.
Rich in antioxidants
Curry leaves, turmeric, and ginger contain anti-inflammatory compounds like curcumin and quercetin that help combat oxidative stress.
Contains gut-friendly fiber
Rice flour and coconut provide dietary fiber, promoting healthy digestion and a feeling of fullness.
Low in added sugar
This savory breakfast has no added sugar, making it a balanced option for stable blood sugar levels.
Frequently asked questions
Yes. Use a steamer basket lined with a damp muslin cloth. Layer coconut and flour as described, cover, and steam for 8-10 minutes until the flour is cooked through.
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