Tuesday, 24 January 2012

Puttum Motta Roastum/Steamed Rice Cakes and Egg Roast

Ummmmm! What can be more comforting than this? Hi Y’all! Here is the roving foodie from wonderful Bangalore. I am having a fantastic time and eating like a hog :) So many types of cuisine to go through that one just forgets about that slim waistline!! Not so good I know :(

Well I did a make a nice breakfast for my loving hubby over the weekend. Decided to spoil him with breakfast (he generally doesn’t get such luxury most mornings, poor thing!) This is what I served up, piping hot steamed rice cakes with coconut and gorgeous egg roast. What could possibly be more spoiling than that?! Reju, my hubby loved it and licked his plate clean.

Eggs in a delicious onion and tomato based gravy paired with steamed rice flour is the dish of the day. It is one of the most popular breakfast combos in Kerala. We are a rice people, as you might have guessed, so much that we have some version of it for breakfast, lunch and dinner. Incidently, things have changed. Roti's and parathas (Indian breads) have taken it's place either for breakfast or dinner in most families.

The steaming puttu (steamed rice flour) spreads it's aroma at home transforming me to the cool early mornings back home at Kerala. Bustle of activity outside where the very health conscious are onto their brisk walks, the loud horn of the umpteen number of vehicles and whistle of boiling milk in our neighbours home. These dishes are synonymous with life in Kerala.

Some other combinations for the steamed rice is black channa curry or pappad, ghee, sugar or boiled green gram with coconut and sugar. Of course, you can always make your own combinations as you go and make an entree of this steamed rice flour with a side dish of your choice.

I have been wanting to share this recipe with you for a long time and I think Tuesday is a good time to share it with you. Make this treat at home over the weekend and help your kiddies experience the aroma and taste of a Kerala home while you revoke some memories of old times that bring a smile to your face. Happy cooking and eating!!! :)

For Puttu


Rice flour (puttu podi) - 1 cup (refer notes)
Grated Coconut - 8 to 10 tbsp (refer notes)
Salt - a pinch
Water - as required


Making the flour ready is the trickiest part in this simple preparation. Take the rice flour in a wide mixing bowl and add salt into it. Slowly start adding water, mixing the flour with your hand and breaking the small dough balls with your finger tips. You could stop adding water when you hold a fistful of dough, it stays together, making a lump with the shape of your fist. The longer the time you take to reach this, the better and softer will be the puttu.

Keep the dough covered for atleast 15 minutes.

Boil water in a pressure cooker. When the steam starts coming, take the puttu maker (puttukutti) {refer notes} and spoon in a tablespoon of grated coconut, followed by 2-3 tablespoon of prepared dough. Repeat with coconut and rice dough (flour) till you reach the top, finishing it with a tablespoon of coconut.

Keep this on the top of the pressure pressure cooker and let the steam come through the top. Reduce the heat (make sure steady steam is still present) and cook till done. This takes 5 to 6 minutes approximately.

Serve warm with Egg Roast, Black Chana Curry, Pappad, Fish/Chicken curry, Beef fry! Yes the combinations are many and they all taste yummmm!!!! Enjoy.

For Egg Roast


Eggs (hard boiled; cut into halves) - 2
Big onion (finely chopped) - 2 (medium)
Tomato (finely chopped) - 1 (big)
Garlic (finely chopped) - 2 to 3 cloves
Ginger (finely chopped) - 1 small piece
Curry leaves
Garam masala - 3/4 tsp
Pepper - 1/4 tsp (adjust as per spice tolerance)
Kashmiri Chilli powder - 1 tbsp
Coriander powder - little less than 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander leaves (finely chopped)
Water - 1/4 cup
Salt - to taste
Oil - 2 tbsp (preferably coconut oil)


Heat oil in a wok and add chopped ginger, garlic, onions and curry leaves. Saut'e till onions turn golden brown. When onions have browned well, add garam masala, pepper, chilli, coriander and turmeric powders and saut'e till raw smell disappears. Now add chopped tomato and salt and stir till oil separates. Add water and bring to a boil. When the gravy starts boiling, turn the flame to sim, add boiled eggs and close for 2 minutes.

Switch off flame and garnish with coriander leaves.


1. Rice flour (puttupodi/puttu powder) is available in all Indian stores. But in case it isn't available, here is how you can prepare your rice flour at home:

Soak 1/2 kg raw rice (pachari) in water for 4 hours. Drain, dry well in sun and grind to a fine powder. Dry roast the flour and store in an air-tight container.

2. You can reduce the amount of coconut used in this dish to make it healthier. But of course, as always, coconut definitely enhances the flavour.

3. Puttu is generally made in a Puttu maker. (also available in Indian stores) If you don't have one, don't worry, you can make this in a steamer too. But you do not get the shape, though the taste is the same. But in case you are using a steamer, make sure the dough has more water content and you must mix in the grated coconut also into this. Coconut usage is much more if you are using this method.

4. You could use either the white rice flour or red rice flour for making puttu. I have used the white variety here.

Recipe Courtesy: My Mom


  1. Tried your recipe of egg roast and it turned out just like the pic. Good recipe.

  2. Yippeee Koshy. Glad you liked it.


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