Egg Burji Puttu Recipe – Scrambled Egg Puttu2016-11-26
- Yield : 250
- Servings : 2
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Egg Burji Puttu Recipe – Scrambled Egg Puttu
Egg Burji Puttu is made with rice flour and scrambled eggs. This is a very tasty dish and can be easily prepared. I have added tasty scrambled eggs to the puttu to make it more delicious and healthy.
Puttu or steamed rice cake, layered with coconut is a traditional breakfast item in Kerala. There will be no Keralites who will not be including puttu in their breakfast menu atleast once in a week.
Egg is one of the most nutritious food in our diet. It is rich in minerals, proteins and vitamins. Eggs are a good source of essential minerals such as Calcium, Iron, Phosphorus, Zinc and Iodine.
Try this yummy puttu at home.
- Eggs - 3 nos
- Onion - 1 no ( chopped )
- Ginger - 10 gm
- Green chilly - 5 nos ( chopped )
- Capsicum - 1/2 piece ( chopped )
- Tomato - 1 no ( chopped )
- Puttu podi ( Roasted rice flour ) - 200 gm
- Grated coconut - 100 gm
- Coconut oil - 30 ml
- Water - 100 ml
- Curry leaves - a few
- Coconut shell - 1 halved
- Salt to taste
Take roasted rice flour in a bowl and add some salt. Slowly add water little by little over the rice flour and mix well. Continue this process till the flour becomes wet and smooth. Keep this aside for 10 minutes.
Heat Puttu maker, so that the water poured in the Pot ( puttu kudam ) starts evaporating.
Now you can start filling the steamer ( Puttu Kutti ). Put 1 tbsp grated coconut and then 5 tbsp wet rice powder and again 1 tbsp grated coconut. Like this, layer the Puttu in steamer.
Keep the steamer ( Puttu Kutti ) on pot ( Puttu Kudam ) and allow to steam for 8 minutes. When steam starts coming from top of the steamer, you can understand that the Puttu is cooked well.
Take out the steamer from the pot. By pressing behind the steamer with a long rod take the Puttu out.
Take a bowl and add eggs and beat well with a spoon.
Heat coconut oil in pan, add chopped onion, chopped green chilies, chopped ginger and curry leaves. Saute until onion turns golden brown.
Now add chopped tomatoes, chopped capsicum and saute well for 5 minutes on low flame.
Add the beaten egg into it. Mix well and stir it until the eggs are fully cooked. Turn off the heat and keep aside. Egg Burji is ready.
Add cooked puttu into the egg burji and mix well.
Take an empty coconut shell, the part which has eyes, scrape off the inside remaining with a spoon, rinse in water. There are three eyes in the coconut, poke the flimsy eye with a spoon.
Put the small steel plate with holes, inside the chiratta puttu maker mould. Add a tablespoon of grated coconut scrapings. Then add cooked puttu and egg burji mixture.
Heat water in a pressure cooker and when the steam starts coming out, place the coconut shell on the top of the nozzle of the pressure cooker and keep a napkin as a lid for the shell. Let it steam for 6 minutes on a medium flame. Switch off the flame.
If the puttu is cooked well then it will come out of the coconut shell very easily.
Tasty Egg Burji Puttu is ready.
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