egg and rice steam cake/puttum muttayum

Wash and soak the white rice for 3-4 hours.now keep the rice in a cloth or strainer to dry completely,atleast for an hour.

Now transfer the drained rice into a mixer grinder and make it to a coarse powder(not fine powder).

Then,sieve this rice powder and then we roast it in a pan on low flame for 5-10 minutes to get the perfect putt powder. PS:you can use instant putt powder instead of making it.

Now,take the the roasted putt powder in a large mixing bowl.add salt and mix well.then sprinkle water little by little.mix with your fingers. (We need 5-6 tablespoons of water for 1 cup of roasted flour)

By Now,the rice powder should hold its shape when pressed with your palm but easily crumble when you press it harder.

get ready with the putt maker.for that,take some water in a putt maker and allow it to boil.

now take the putt mould.place the round perforated disc with holes inside the putt mould,it should fit well at the bottom of the mould.

Meanwhile you have to make scrambled egg.for that,put a pan on medium flame.add one teaspoon of ghee.beat 2 eggs and add to it.add salt and black pepper powder.then mix well and get the scrambled egg in 5 minutes.

Add one tablespoon of this scrambled egg at the bottom of the putt mould. Then add 5-6 tablespoons of putt powder followed by another layer of scrambled eggs.again layer it with 5-6 tablespoons of rice powder. Finish off with one tablespoon of scrambled egg at the top and give it a press.

place the lid over the putt mould and place the mould over the bottom vessel.steam it for 5-10 minutes on medium flame.

turn off the flame once it is done and unmould the putt by pushing through the bottom side of the mould using a knife or spoon.

our Kerala putt with scrambled egg is ready to serve hot with your favorite curry.