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)
Method:
- 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.
Recipe courtesy of Niya