For puttu: Dissolve salt in water. Add water little by little to the puttu podi / rice flour and mix well with a spatula. Once cooled, mix by hands to the required consistency. Keep aside for 5-10 min.

For egg masala: Beat eggs well with salt and pepper. Heat oil in a pan and scramble the eggs. Keep aside.

In same pan, heat some more oil add chopped onions and green chillies with a pinch of salt. Once the onions become translucent, add ginger garlic paste and stir for few min.

Add tomatoes. When tomatoes are cooked, make a paste of the masala powders alongwith salt and add it to the pan.

Once masala starts leaving oil (oil layer floats on top), add the scrambled eggs and mix well. Turn off the heat and keep aside.

Filling the puttu kutti (puttu mould): Put one tablespoon of grated coconut as first layer. Top with 2 tablespoons of the egg masala mixture and then 3-4 tablespoons of puttu podi. Repeat till mould is fileld and last layer will be the grated coconut.

Cover the puttu kutti / mould with the lid. Fill water in the puttu kudam / pot and place on stove. Once the water starts boiling, place the puttu kutti / mould over it and cook on medium flame for around 5-7 min (or until you see steam escaping from the top).

Serve hot/warm without or with curry of your choice.