Egg and Rice Steam Cake/Puttum Muttayum

Ingredients

• 1 cup White rice (For making puttu podi (rice powder). Instant puttu podi can also be used.)
• 2 units Egg
• 1 teaspoon Salt
• 0.5 teaspoon Black crushed pepper
• 1 teaspoon Ghee
• 6 tablespoons Water (Approximately 5-6 tablespoons for 1 cup of roasted flour)

Instructions

1. 1Wash and soak the white rice for 3-4 hours. Drain and allow it to dry completely on a cloth or strainer for at least an hour.
2. 2Transfer the dried rice into a mixer grinder and process to a coarse powder. Sieve the rice powder and roast it in a pan over low flame for 5-10 minutes to achieve the perfect puttu powder.
3. 3In a large mixing bowl, combine the roasted puttu powder with salt. Gradually sprinkle water, mixing with your fingers until the mixture holds its shape when pressed but crumbles easily when pressed harder.
4. 4Fill the puttu maker with water and bring it to a boil. Place the perforated disc inside the puttu mould, ensuring it fits well at the bottom.
5. 5In a pan over medium flame, heat ghee. Beat the eggs and add them to the pan. Season with salt and black pepper, then scramble the eggs until cooked, about 5 minutes.
6. 6Add a tablespoon of scrambled egg at the bottom of the puttu mould. Layer with 5-6 tablespoons of puttu powder, followed by another layer of scrambled eggs. Repeat with another layer of rice powder and finish with a tablespoon of scrambled egg on top. Press gently.
7. 7Cover the puttu mould with its lid and place it over the boiling water in the puttu maker. Steam for 5-10 minutes on medium flame until cooked.
8. 8Once done, turn off the flame and carefully unmould the puttu by pushing through the bottom of the mould using a knife or spoon. Serve hot with your favorite curry.