non-vegetariandairy-free
tamil
Lemon Rice with Indian Fish Fry
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
25 min
569 cal
40gProtein
60gCarbs
20gFat
2Recipes
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Protein-packed Egg Kalakki - a quick to make, energy-giving snack that's kid-approved too!
A famous street food from Tamil Nadu, this is not your average scrambled egg. Cooked quickly on a hot pan, it boasts set edges with a delightfully soft, custardy, and runny center, all infused with the spice of a savory gravy.
Serving size: 1 serving
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Protein-packed Egg Kalakki - a quick to make, energy-giving snack that's kid-approved too!
This tamil dish is perfect for snack. With 277.03 calories and 12.95g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the mixture for one kalakki at a time to ensure the best texture. In a small bowl, crack 2 eggs. Add 2 tablespoons of salna, half of the chopped onion, half of the green chili, a pinch of salt, and a pinch of black pepper.
Whisk the mixture very lightly with a fork for only 10-15 seconds. The goal is to just break the yolks and loosely combine them with the whites. Do not over-whisk; streaks of yolk and white should still be visible.
Heat a tawa or a small non-stick pan over high heat. Add 1 tablespoon of gingelly oil and let it get very hot until it just begins to shimmer. A hot pan is crucial.
Carefully pour the egg mixture onto the center of the hot tawa. It will spread and the edges should start to cook and set almost instantly with a loud sizzle.
After about 15 seconds, use a flat spatula to quickly scrape and push the cooked edges towards the center from all sides. This allows the runny egg from the top to flow outwards and cook.
When the base is set but the center is still very liquid and custardy (about 30-40 seconds total cooking time), quickly fold the kalakki in half.
Cook for another 5-10 seconds, then immediately slide it onto a serving plate. The inside should be gooey and runny.
Garnish with fresh coriander leaves. Repeat the entire process with the remaining ingredients to make the second kalakki. Serve immediately with hot parotta or bread.