Puttu was my father's favourite breakfast. He liked to have it with banana. But I like to have it with something spicy always. It was puttu and egg masala for breakfast. I was quite confused how to explain puttu making. :) .. Anyway google came to my help. Do google out "puttu maker" if there is anyone who wants to know what a puttu maker is. I used instant puttu flour to make puttu. Otherwise it happens to be lenghty process of soaking rice, grinding it and then dry roasting it. Earlier amma used to do this and pack me lovely white rice puttu flour. Now since we get all kerala things in middle east we avoid that whole workload at home.
For egg masala
- Puttu flour - 2 cups
- Water - 1/4 cup
- Salt to taste
- Grated coconut - 1/2 cup
- Mix salt in water.
- Rub in water little by little into the puttu flour until you get a wet bread crumb like texture.
- Bring the wet flour together and cover it. Keep aside for 30 minutes.
- In a puttu maker, put a handful of grated coconut followed by few spoons of wet flour followed again by grated coconut. Repeat this process till you reach the top. Close with lid and steam for 5-7 minutes.
- Onion - 1 chopped
- Ginger-garlic paste - 1 tsp
- Vegetables (carrot/beans/green peas/corn) - 1 cup (diced)
- Tomato - 1 chopped
- Egg - 2
- Red chilli powder - 2 tsp (increase/decrease acc. to your tolerance)
- Turmeric powder - 1/4 tsp
- Garam masala - 1/2 tsp (optional)
- Salt to taste
- Oil for sauteeing
- In a thick bottomed vessel heat oil
- Add ginger-garlic paste and chopped onion. Saute until transparent
- Add all powders and saute until raw smell leaves.
- Add vegetables and saute. Add salt. Cover and cook for 5-6 minutes on low flame.
- Break the eggs in a vessel. Add salt and beat well
- Add beaten eggs to the vegetables and leave on low flame for another 3 minutes
- After 3 minutes stir and add tomato. Stir fry until 75% of the moisture leaves.
- Serve hot with puttu.