Egg Puttu Recipe – Kerala Style Egg Masala & Coconut Steam Cake

Last Updated on 2 months by Neha Deshmukh

Egg Puttu Recipe – Kerala Style Egg Masala & Coconut Steam Cake

Hey everyone! If you’re anything like me, you’re always on the lookout for a breakfast that’s a little bit special, a little bit comforting, and packed with flavour. Well, look no further! Today, I’m sharing my take on Egg Puttu – a delightful Kerala-style steam cake that’s become a weekend staple in my home. It’s a beautiful blend of textures and tastes, and honestly, once you try it, you’ll be hooked.

Why You’ll Love This Recipe

This Egg Puttu isn’t just breakfast; it’s an experience. The soft, fluffy puttu layers, the savoury egg masala, and the sweet coconut… it’s a symphony in your mouth! It’s relatively easy to make, even if you’ve never worked with puttu before, and it’s a fantastic way to introduce yourself to the wonderful world of Kerala cuisine. Plus, it’s a great way to use up any leftover eggs.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups Puttu Podi
• ¾ – 1 cup Grated Coconut
• ½ – ¾ cup Water
• Salt, to taste
• 4 Eggs
• 1 medium-big Onion (sliced)
• 1 medium Tomato (chopped)
• ½ tsp crushed Ginger & Garlic (each)
• ¼ tsp Turmeric Powder
• ½ tsp Chili Powder
• ½ tsp heaped Coriander Powder
• Pepper, to taste
• Oil, for cooking (about 2-3 tablespoons)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Puttu Podi: Types & Regional Variations

Puttu Podi is the foundation of this dish. It’s a coarsely ground rice flour, and you’ll find different varieties depending on the region. I usually use a standard white puttu podi, but you can experiment with brown rice puttu podi for a nuttier flavour. You can find it at most Indian grocery stores, or online.

Coconut: Fresh vs. Desiccated

Freshly grated coconut is always best. It adds a lovely sweetness and aroma. However, if you can’t get your hands on fresh, unsweetened desiccated coconut works well too. Just remember to hydrate it with a tablespoon or two of warm water before layering.

Spices: The Heart of Kerala Cuisine – Turmeric, Chili & Coriander

These spices are the soul of Kerala cooking! Don’t be shy with them. Turmeric adds colour and health benefits, chili brings the heat, and coriander provides a warm, earthy flavour. Feel free to adjust the chili powder to your preference.

Oil: Choosing the Right Oil for Flavor

I prefer using coconut oil for that authentic Kerala flavour. But vegetable oil or sunflower oil work just fine if you don’t have coconut oil on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the puttu mix. Mix the salt into the puttu podi. Gradually add water, mixing with your hands, until it’s nicely moist – like damp sand. Don’t overdo the water! If it gets too wet, it’ll be difficult to steam. Let this sit for about 10 minutes. I sometimes give it a quick blend if it feels a little lumpy.
2. Now for the egg masala. Beat the eggs with a pinch of salt and pepper. Heat the oil in a pan and scramble the eggs until they’re cooked through. Set them aside.
3. In the same pan, sauté the sliced onions until they turn a beautiful golden brown. This is where the flavour starts building!
4. Add the crushed ginger and garlic and cook for 3-4 minutes, until fragrant. You’ll know it’s ready when your kitchen smells amazing.
5. Stir in the turmeric powder, chili powder, and coriander powder. Fry for another 2-3 minutes, until the oil starts to separate from the masala. This is a sign that the spices are nicely roasted.
6. Add the chopped tomatoes and salt. Mix well, add 2-3 tablespoons of water, and cook until the tomatoes soften and become mushy.
7. Now, combine the scrambled eggs with the masala. Cook for just a minute, stirring constantly. You want to avoid the mixture becoming dry.
8. Time to assemble! In your puttu kutti (the steaming vessel), layer things up. Start with a layer of coconut, then a layer of the egg masala, and finally a layer of the puttu mix. Repeat these layers until you’ve used up all the ingredients, ending with a layer of puttu mix on top.
9. Steam for 5-7 minutes, or until you see steam rising steadily from the puttu kutti. Be careful when opening it – that steam is hot!

Expert Tips

• Don’t pack the puttu mix too tightly into the puttu kutti. It needs room to expand during steaming.
• If you don’t have a puttu kutti, you can use a steamer with a perforated plate.
• Keep an eye on the water level in your steamer to ensure it doesn’t dry out.

Variations

This recipe is a great base for experimentation!

Vegan Egg Puttu (Using Tofu Scramble)

My friend Priya is vegan, and she loves this recipe with a tofu scramble instead of eggs. Just crumble some firm tofu and sauté it with the same spices as the egg masala. It’s delicious!

Gluten-Free Considerations

This recipe is naturally gluten-free, as puttu podi is made from rice flour. Just double-check the label to ensure there are no added ingredients containing gluten.

Spice Level Adjustment – Mild to Spicy

Adjust the amount of chili powder to suit your taste. Start with ¼ tsp for a mild flavour and increase from there.

Festival Adaptations (Breakfast/Brunch Options)

During Onam or Vishu, we often make a larger batch of this and serve it as part of a festive breakfast spread. It’s perfect for sharing with family and friends!

Serving Suggestions

Egg Puttu is best served hot! Traditionally, it’s enjoyed with ripe bananas or a flavourful curry. A simple coconut chutney or a spicy vegetable stew also pairs beautifully.

Storage Instructions

Leftover Egg Puttu can be stored in the refrigerator for up to 2 days. Reheat it gently in a steamer or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

What is Puttu Podi and where can I find it?

Puttu Podi is a coarsely ground rice flour used to make puttu. You can find it at most Indian grocery stores, especially those specializing in South Indian cuisine. Online retailers are also a great option.

Can I make Egg Puttu ahead of time?

You can prepare the egg masala ahead of time and store it in the refrigerator. However, it’s best to assemble and steam the puttu just before serving for the best texture.

What is the best way to steam the Puttu to avoid it becoming soggy?

Don’t overwater the puttu podi, and don’t pack the layers too tightly in the puttu kutti. Steaming for the right amount of time is also crucial – 5-7 minutes is usually perfect.

Can I use a different type of flour instead of Puttu Podi?

While you can experiment, the texture won’t be the same. Puttu Podi has a specific coarseness that’s essential for the right fluffy texture.

What accompaniments go best with Egg Puttu besides banana and curry?

Coconut chutney, vegetable stew, kadala curry (chickpea curry), and even a simple papadum are all delicious accompaniments.

Enjoy making this Egg Puttu! I hope it brings a little bit of Kerala sunshine to your kitchen. Let me know how it turns out in the comments below!