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A delightful Malabar snack featuring a crispy fried exterior and a soft, fluffy rice batter center. This traditional Kerala recipe, also known as Mutta Vada, is perfect for breakfast or an evening tea-time treat.
Prepare the Rice
Grind the Batter
Ferment the Batter
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A delightful Malabar snack featuring a crispy fried exterior and a soft, fluffy rice batter center. This traditional Kerala recipe, also known as Mutta Vada, is perfect for breakfast or an evening tea-time treat.
This kerala recipe takes 35 minutes to prepare and yields 4 servings. At 488.14 calories per serving with 7.91g of protein, it's a moderately challenging recipe perfect for breakfast or snack.
Fry the Mutta Surka
Drain and Serve
Add 1-2 chopped green chilies or 1/2 teaspoon of red chili flakes to the batter during grinding for a spicy kick.
For a sweet snack, omit the shallots and salt. Add 1/4 cup of jaggery or sugar and 1/2 teaspoon of cardamom powder to the batter. This version is called Madhura Surka.
After grinding, gently fold in 2 tablespoons of finely chopped cilantro or a few torn curry leaves into the batter before frying.
To make it eggless (then called 'Surka' or 'Ari Vada'), simply omit the egg. The texture will be slightly denser but still delicious.
The primary ingredient, rice, is a rich source of carbohydrates, which are the body's main fuel source, providing quick and sustained energy.
The inclusion of an egg adds high-quality protein to this snack, which is essential for muscle repair, cell growth, and overall body function.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy compared to other fats.
Mutta Surka is a traditional deep-fried snack from the Malabar region of Kerala, India. It's made from a fermented batter of raw rice, cooked rice, coconut, and egg, resulting in a snack that is crispy on the outside and soft and fluffy on the inside.
A serving of three Mutta Surkas (approximately 160g) contains around 420 calories. The majority of the calories come from carbohydrates from the rice and fats from the coconut and deep-frying oil.
Mutta Surka is a traditional delicacy that is high in calories and fat due to being deep-fried. While it provides quick energy from carbohydrates, it should be enjoyed in moderation as part of a balanced diet.
Yes, you can omit the egg to make a vegetarian version, which is simply called 'Surka' or 'Ari Vada'. The egg adds richness and extra fluffiness, so the eggless version will be slightly denser but equally tasty.
If your batter is too thin, you can thicken it by adding one or two tablespoons of rice flour. Mix well until you achieve a thick, pourable consistency similar to idli batter.
Short-grain raw rice, locally known as 'Pachari' in Kerala, is the best choice. If unavailable, other short-grain varieties like Sona Masoori or even Arborio rice can be used.
Mutta Surka is best enjoyed fresh and hot. However, leftovers can be stored in an airtight container at room temperature for a day. Reheat in an air fryer or a hot pan to regain some crispiness.