Mutta Surka- Fried savoury rice and egg snacks…
In Spring and in Fall, most days can be gloomy and rainy. On rainy days, I get the craving to have fried snacks, especially Kerala snacks. In Kerala, it’s quite a normal routine to serve some kind of snacks along with tea in the evening.
Yesterday, it had been drizzling the whole day. I worked from home and I sat with my laptop working away facing my backyard. I had hung the bird feeders with seeds in it and in no time my backyard got busy with cute little birds enjoying their food and being happy. Birds and drizzle, I kept staring at the backyard, a peaceful vibe I felt. Towards the evening, I had the urge to have some kind of Kerala snacks. So many Kerala evening snacks lined up in front of me: pazhampori, medu vada, unnakaya, ullivada, parippu vada, mulagu bhaji, the list just goes on…
When I get the craving, I cannot help but succumb to it. I wanted to try a new snack that I haven’t tried in my kitchen and not blogged about. I was reminded of Mutta Surka that my mom used to make, a very simple savoury snack made with rice flour and egg. Last Summer, my mom had brought the pan with several cavities on it (also called Unniappam pan or Paniyaram pan) from India. It had been sitting idle in my kitchen cabinet since then. Mutta surka is made in that pan, I then decided to make this snack. It was quite easy to make and when I try something for the first time, I feel the greatest joy. Mutta Surka turned out great, they resemble mini edible hats and you can enjoy many in just one sitting. It gets too difficult to stop eating these mini snacks…
- Rice flour, roasted- 1 cup
- Grated Coconut- ¾ cup
- Small onions, chopped small- 5
- Ginger, minced- 1 inch slice
- Green chilies, chopped- 2
- Curry leaves- 1 sprig
- Egg- 1
- Salt- ¼ tsp
- Water- 1¼ cups + 2 tbsp
- Oil- for frying
- Into a large bowl, add rice flour, grated coconut, small onions, ginger, green chilies, curry leaves, egg and salt. Combine well.
- Add water little by little and combine well using a fork till a slightly thick batter has formed. Don't make it too thick nor too watery. I had to add 1¼ cups + 2 tbsp water to get the right constituency.
- Place the non-stick pan with cavities (also called paniyaram pan) over medium heat. Let turn hot.
- Add 1 tsp oil onto each cavity, let turn hot.
- Pour 1 tbsp of batter onto each cavity.
- Cover the pan with a lid and cook for 4 minutes till the bottom side turns golden in color.
- Using a fork, flip the mutta surka to the other side and cook for 3 minutes.
- Let the center of the mutta surka cook well.
- Transfer to a plate lined with paper towel.
- Enjoy these savoury mutta surka while it's warm, you can serve along with tomato ketchup.
- Mutta surka and cardamom tea is a match made in heaven. Delish!