A classic South Indian spicy egg masala where boiled eggs are simmered in a thick, luscious onion-tomato gravy. This flavorful dish is perfect with rice, roti, or dosa and comes together in under 45 minutes.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
310cal
15gprotein
16gcarbs
21g
Ingredients
8 pcs Eggs (large)
3 pcs Onion (medium, finely chopped)
3 pcs Tomato (medium, ripe and finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
3 tbsp Gingelly Oil (also known as Indian sesame oil)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
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Protein-packed muttai thokku with soft chapathis & aromatic dal fry. Perfectly spiced comfort food!
This chettinad dish is perfect for dinner. With 792.95 calories and 35.9g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Fennel Powder
0.75 tsp Garam Masala
1.25 tsp Salt (adjust to taste)
0.5 cup Water (as needed for gravy consistency)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce the heat to a simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
Peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the masala. Set aside.
2
Sauté the Base
Heat gingelly oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the mustard seeds and wait for them to splutter.
Add the urad dal and sauté for about 30 seconds until it turns light golden. Be careful not to burn it.
Add the curry leaves and let them sizzle and become fragrant for a few seconds.
Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This caramelization is crucial for the authentic taste of the thokku.
3
Cook the Masala
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 6-8 minutes, stirring frequently, until they break down completely and become soft and mushy.
Continue cooking until you see oil separating from the sides of the masala mixture.
4
Add Spices and Simmer
Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and fennel powder. Stir continuously for 1 minute until the spices are fragrant.
Pour in 1/2 cup of water and add the remaining salt. Mix well, scraping the bottom of the pan.
Bring the gravy to a gentle simmer and cook for 3-4 minutes, allowing it to thicken into a thokku (a thick relish-like consistency).
5
Combine with Eggs and Finish
Gently place the slit boiled eggs into the thick gravy. Carefully toss them to ensure they are fully coated with the masala.
Add the garam masala, cover the pan, and let it simmer on the lowest heat for 2-3 minutes. This allows the eggs to absorb the rich flavors of the gravy.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
