A beloved Kerala street food classic, also known as 'Mutta Roll'. A savory and spicy onion-tomato masala envelops a hard-boiled egg, all wrapped in a delicate crepe, coated in crispy breadcrumbs, and fried to a perfect golden brown. An irresistible snack or appetizer for any occasion.
Prep20 min
Cook35 min
Servings6
Serving size: 1 serving
336cal
11gprotein
40gcarbs
15g
Ingredients
4 large Egg (3 for filling, 1 for crepe batter)
2 medium Onion (Finely chopped)
1 tsp Ginger Garlic Paste
2 pcs Green Chili (Finely chopped)
1 medium Tomato (Finely chopped)
2 tbsp Coconut Oil (For cooking the masala)
0.25 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
Protein-packed Kerala Egg Rolls, crispy on the outside, a perfectly spiced snack that's energy-giving and delicious!
This kerala dish is perfect for snack. With 336.26 calories and 10.55g of protein per serving, it's a low-calorie option for your meal plan.
fat
0.5 tsp Black Pepper Powder (Freshly ground is best)
2 tbsp Coriander Leaves (Freshly chopped)
1 cup Maida (For the crepe batter)
1.5 cup Water (For the crepe batter, adjust as needed)
1.25 tsp Salt (Divided for masala and batter)
1.5 cup Breadcrumbs (For coating)
1 cup Vegetable Oil (For shallow frying)
Instructions
1
Prepare Eggs and Masala Filling
Place 3 eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes. Drain, cool in ice water, peel, and cut each egg in half lengthwise. Set aside.
Heat 2 tbsp of coconut oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until soft and translucent.
Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the chopped tomato and cook for 3-4 minutes until it turns soft and mushy.
Stir in the turmeric powder, Kashmiri red chili powder, garam masala, black pepper powder, and about 3/4 tsp of salt. Cook for 2-3 minutes, stirring constantly, until the oil begins to separate from the masala.
Turn off the heat, stir in the chopped coriander leaves, and transfer the masala to a bowl to cool completely.
2
Make the Crepe Batter
In a mixing bowl, add 1 cup of maida, the remaining 1/2 tsp of salt, and crack in 1 egg.
Gradually add about 1.5 cups of water while whisking continuously to form a smooth, thin, lump-free batter. The consistency should be similar to a thin pancake or dosa batter.
3
Cook the Crepes
Heat a non-stick tawa or crepe pan over medium-low heat. Lightly grease it with a few drops of oil.
Pour a small ladleful of batter (about 1/4 cup) onto the center of the pan and quickly swirl it to form a thin, even crepe of about 6-7 inches in diameter.
Cook for 1-2 minutes on one side only, until the edges start to lift and the surface looks set. Do not flip or brown it. The crepe should be soft and pliable.
Carefully slide the crepe onto a plate. Repeat with the remaining batter to make 6 crepes, stacking them as you go.
4
Assemble the Egg Rolls
In a small bowl, mix 3 tbsp of maida with 5-6 tbsp of water to create a thick, smooth paste. This will be your sealing glue.
Lay one crepe flat with the cooked side facing up. Place about 2 tablespoons of the cooled masala filling in a line near one edge.
Gently press one half of a hard-boiled egg, yolk-side down, into the masala.
Fold the two shorter sides of the crepe inwards over the filling. Then, starting from the edge with the filling, roll it up tightly into a neat cylinder.
Apply the maida paste to the final edge of the crepe to seal the roll securely. Repeat for all 6 rolls.
5
Coat and Shallow Fry
Spread the breadcrumbs on a wide plate or tray.
Gently dip each sealed roll into the remaining maida paste, ensuring a thin, even coating. This helps the breadcrumbs adhere.
Immediately transfer the roll to the breadcrumbs and turn to coat it completely on all sides. Lightly press to ensure the crumbs stick well.
Heat about 1 cup of oil in a kadai or pan for shallow frying over medium heat. The oil is ready when a breadcrumb sizzles and rises to the top.
Carefully place 2-3 coated rolls in the hot oil, without overcrowding. Fry for 4-5 minutes, turning occasionally, until all sides are a deep golden brown and crispy.
Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil. Serve hot.