Egg Podi Fry

Name: Egg Podi Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 4 pcs egg (hard-boiled, peeled); 1 tbsp chickpea flour; 2 tbsp idli podi (spiced lentil powder); 1 tsp rice flour; 1 pinch turmeric powder; 1 pinch salt (adjust based on podi saltiness); 2 tbsp oil; 0.5 tsp mustard seeds; 6 pcs curry leaves; 4 pcs garlic (cloves, sliced); 2 pcs dried red chili (broken in half); 1 pcs onion (medium, finely chopped)

RATING

4.4/5(72)

TASTE SCORE

8/10

Hard-boiled eggs pan-fried in a spicy, aromatic South Indian lentil spice mix until golden and crisp. This quick protein-packed side dish pairs beautifully with rice and sambar, or can be enjoyed on its own as a fiery snack.

PREP

COOK

10m

SERVES

2 PCS

186 cal

SERVINGS

METHOD · 4 STEPS

prep
Prepare the coating and eggs.
1.Halve the boiled eggs lengthwise and set aside.
2.In a bowl, mix chickpea flour, idli podi, rice flour, turmeric, and a pinch of salt.
3.Sprinkle 2 tsp of water over the powder mix and gently toss to create a slightly damp, crumbly coating.
4.Roll each egg half lightly in the coating, pressing gently so the dry mix sticks to the moist surface.
TIPDon't skip the water — just a sprinkle helps the dry podi cling to the eggs without falling off in the pan.
temper · ~5 min
Make the tempering.
1.Heat oil in a non-stick pan over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add curry leaves, dried red chili, and sliced garlic. Sauté until garlic turns golden (1 minute).
4.Add chopped onions and cook until translucent (3-4 minutes).
fry · ~4 min
Fry the coated eggs.
1.Push the onion mixture to the sides of the pan, creating space in the center.
2.Place each coated egg half cut-side down in the pan.
3.Cook for 2 minutes on medium heat until the underside is golden and crisp.
4.Flip each egg carefully and cook the other side for another 2 minutes.
5.Gently toss the eggs with the sautéed onions in the pan to coat them with the tempering.
TIPKeep the heat at medium. High heat burns the podi coating; low heat makes it absorb oil without crisping.
serve
Serve immediately.
Transfer to a plate and serve hot with steamed rice, sambar, or rasam. The crispy coating is best enjoyed fresh off the pan.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use eggs boiled to a firm yolk — slightly undercooked yolks will crumble when coated and fried.
2
Adjust salt carefully since idli podi already contains salt; taste the podi first.
3
Make a double batch of the coating powder and store it in an airtight jar for quick future use.
4
To get a crunchier crust, let the coated egg halves rest for 5 minutes before frying.
5
Flip eggs gently with a thin spatula to avoid dislodging the coating.
6
Leftover eggs can be refrigerated but lose crispness — reheat in a dry pan or air fryer.

RECIPE VARIATIONS