Aashirvaad Atta Whole Wheat Puttu with Egg Curry

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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Ingredients

  • 1 cup / 200 g - Aashirvaad whole wheat atta
  • 1/2 tsp - salt
  • 1/4 cup - water
  • 1/4 cup - grated coconut
  • 2 tbsp - oil
  • 1 onion, very thinly sliced
  • 8 cloves garlic, sliced
  • 1/2 tsp - ginger, finely chopped
  • 6 curry leaves
  • 1 tomato, sliced or 3 tbsp - tomato puree
  • 3/4 tsp - red chilli powder
  • 1/2 tsp - pepper powder
  • 1/4 tsp - turmeric powder
  • 1 tsp - coriander powder
  • 3/4 tsp - salt (or to taste)
  • 2 Boiled eggs
  • 1/2 tsp - garam masala powder (or a mix of 1/4 tsp - clove powder + 1/4 tsp - cinnamon powder + 1/4 tsp clove powder + 1/4 tsp - cardamom powder)

How to Make Aashirvaad Atta Whole Wheat Puttu with Egg Curry

  • Take a big flat bowl. Add 1 cup whole wheat atta and salt.
  • Sprinkle water and mix it with fingers. Mix it slowly so that it won't roll into small balls.
  • Break any whole wheat balls that forms during mixing. Spray water little by little.
  • After mixing atta, the mixture should be just wet or moistened - like soft breadcrumbs.
  • Whole wheat atta should not be dry but wet enough for steaming . Keep aside for half an hour.
  • To make puttu, first place a 5 mm layer of grated coconut at the bottom of the puttu maker.
  • The fill with some whole wheat atta mixture. Alternate the layers - but the topmost layer should be coconut.
  • Steam it for 5-8 minutes. Then push the puttu from the puttu maker with the help of a thin rod.
  • Serve with mutta (egg) roast.
  • For Egg roast:
  • Dilute red chilli powder, turmeric powder, coriander powder and pepper powder in 2 tablespoon water. Keep aside.
  • Heat oil in a pan. Add thinly sliced onion and fry on a low to medium heat until golden colour.
  • Add sliced garlic, ginger and curry leaves. Fry on a medium heat until crisp and well combined with onions.
  • Add sliced tomato or tomato puree and fry for 2 - 3 minutes until well mixed.
  • Add the diluted spice mix and stir on a low heat for 2 - 3 minutes until raw smell goes and well combined with other ingredients.
  • Add boiled egg, salt to taste and garam masala powder. Mix all the ingredients well.
  • Do not add water when cooking. It should be a thick roast / curry.
  • Cover with a lid and cook on a low heat for 10 - 12 minutes until onion gravy well blended with boiled egg. Serve with puttu.

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