Mutta Vada

Instructions

1. 1

   Prepare the Eggs

   • Place 4 large eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs stand in the hot water for 10-12 minutes.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
   • Once cooled, peel the eggs and carefully slice them in half lengthwise. Pat them dry with a paper towel and set aside.
2. 2

   Make the Batter

   • In a medium mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, hing, baking soda (if using), and salt. Whisk the dry ingredients together.
   • Add the finely chopped onion, green chilies, grated ginger, minced garlic, and chopped curry leaves to the bowl. Mix well to distribute them evenly.
   • Gradually pour in the water while continuously whisking to form a thick, smooth, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without being too runny.
3. 3

   Fry the Mutta Vada

   • Heat the oil in a deep pan or kadai over medium heat until it reaches about 350°F (175°C). To test if it's ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface quickly.
   • Carefully take one egg half, dip it into the batter, ensuring it is completely and evenly coated.
   • Gently slide the battered egg half into the hot oil. Repeat with a few more, but do not overcrowd the pan. Fry in batches of 3-4.
   • Fry for about 3-4 minutes, turning them occasionally, until they are a deep golden brown and crispy on all sides.
   • Using a slotted spoon, remove the vadas from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Serve

   • Serve the Mutta Vada hot with your favorite coconut chutney, tomato ketchup, or simply with a steaming cup of masala chai.