Mutta surka recipe, Malabar mutta surka

Mutta surka is a puffy and delicious deep fried snack or breakfast which is prepared with rice and egg. This mutta surka a malabar delicacy can be prepared easily in no time as it requires no fermentation, and can be served with any spicy chutney and should be served hot.

Whenever I prepare this mutta surka at home I get reminded of this chettinadu vellai paniyaram a dish which is very similar in taste and look. The only addition is adding egg to this dish keeps this mutta surka very puffy and soft than the chettinadu paniyaram. This mutta surka can also be made in eggless version by adding cooked rice while grinding the batter to give soft and puffy texture but I have not tried making it but have heard from friends. Being brought up in Dubai has given me opportunities to taste many Kerala dishes as well from friends, so sharing one such delicacy here. So let’s get to the making of malabar mutta surka/ egg surka!!
You may be interested in other dishes prepared with egg:

Mutta surka recipe, Malabar mutta surka

2021-01-15 00:53:11

Serves 4

Prep Time

4 hr 10 min

Cook Time

20 min

Total Time

4 hr 30 min

Prep Time

4 hr 10 min

Cook Time

20 min

Total Time

4 hr 30 min

Ingredients

1. Raw rice – 1 ½ cup
2. Boiled rice – ½ cup
3. Egg – 1
4. Salt – to taste
5. Oil – for deep frying

Note

* 1 cup = 235 ml

Instructions

In a bowl add raw rice and boiled rice. Wash and soak rice in enough water for 4 hours.
After 4 hours just before grinding batter break an egg in a bowl and whisk it well. Now add the soaked rice and salt in a blender/ grinder. Grind it into thick batter very little water in regular intervals. Do not add too much water as want the batter to be thick at this stage.
Transfer the batter to another vessel to it add beaten egg. Mix well and the batter be in between idli and dosa batter consistency as seen in the image.
Heat enough oil in pan for deep frying. Make sure the oil is hot and not smoking. Now pour 2 ladles of batter and cook in medium flame. Do not increase the flame as the color of the surka will change. Allow the surka to puff up when it puffs flip it. When other side gets cooked remove it from oil and transfer it a plate. Repeat the process till all the batter is over. Serve the mutta surka with spicy chutney.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Malabar mutta surka with step by step images

In a bowl add raw rice and boiled rice. Wash and soak rice in enough water for 4 hours.
After 4 hours just before grinding batter break an egg in a bowl and whisk it well. Keep it aside.
Now add the soaked rice and salt in a blender/ grinder. Grind it into thick batter very little water in regular intervals. Do not add too much water as want the batter to be thick at this stage.
Transfer the batter to another vessel to it add beaten egg. Mix well and the batter be in between idli and dosa batter consistency as seen in the image.
Heat enough oil in pan for deep frying. Make sure the oil is hot and not smoking. Now pour 2 ladles of batter and cook in medium flame. Do not increase the flame as the color of the surka will change. Allow the surka to puff up when it puffs flip it. When other side gets cooked remove it from oil and transfer it a plate. Repeat the process till all the batter is over. Serve the mutta surka hot with spicy chutney.