keralaMediumeggetariangluten freedairy freenut free

Mutta Vada

Name: Mutta Vada
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: kerala
Ingredients: 1 cup chana dal (soaked for 2 hours and drained well); 4 pcs egg (hard boiled and peeled); 2 pcs onion (medium, finely chopped); 3 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 10 pcs curry leaves (finely chopped); 0.5 tsp fennel seeds; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp cilantro (finely chopped); 2 cup oil for deep frying; 2 tbsp water (only if needed while grinding)

RATING

4.4/5(35)

TASTE SCORE

8/10

Crisp fried lentil fritters dotted with onion, curry leaves, and green chili, then topped with a simple boiled egg filling. This Kerala tea shop favorite is crunchy outside, hearty inside, and perfect as a savory snack.

PREP

25m

COOK

25m

SERVES

1 PIECE

199 cal

SERVINGS

METHOD · 7 STEPS

prep · ~120 min
Soak the chana dal and boil the eggs.
1.Wash the chana dal well and soak it in water for 2 hours.
2.Boil the eggs until hard cooked, about 10-12 minutes.
3.Peel the eggs and set them aside to cool completely.
4.Drain the soaked dal very well so the vada mixture stays coarse and firm.
mix · ~3 min
Grind the dal for the vada mixture.
1.Add the drained chana dal to a mixer jar.
2.Pulse to a coarse mixture without making a smooth paste.
3.Add 1 to 2 tbsp water only if the blades need help moving.
4.Transfer the coarse dal mixture to a bowl.
TIPKeep the batter coarse and fairly dry so the vadas turn crisp and hold their shape in oil.
mix · ~4 min
Mix the vada batter.
1.Add half of the chopped onion to the dal mixture.
2.Add half of the green chili, the ginger, curry leaves, fennel seeds, red chili powder, turmeric powder, and salt.
3.Add cilantro and mix well with your hand until the mixture holds together.
4.Divide the mixture into 8 equal portions.
prep · ~5 min
Prepare the egg filling.
1.Cut each boiled egg in half.
2.Remove the yolks and place them in a small bowl.
3.Mash the yolks with the remaining onion, remaining green chili, and a small pinch of salt taken from the measured salt.
4.Fill the hollow of each egg white half with the mashed yolk mixture.
assemble · ~7 min
Shape the mutta vada.
1.Wet your palm lightly and flatten one portion of dal mixture into a small disc.
2.Place one filled egg half in the center with the cut side up.
3.Bring the dal mixture around the sides, leaving the egg top visible.
4.Repeat to shape all 8 pieces.
TIPPress the dal mixture firmly around the base so the egg stays in place while frying.
fry · ~15 min
Fry the mutta vada.
1.Heat the oil for deep frying over medium heat.
2.Slide in 2 to 3 shaped vadas at a time without crowding the pan.
3.Fry until deep golden and crisp on the outside, turning gently, about 4-5 minutes per batch.
4.Lift out and drain briefly before frying the remaining pieces.
TIPUse medium heat throughout; very hot oil browns the outside too fast before the center turns crisp.
serve
Serve the mutta vada hot.

PRO TIPS

What to keep in mind.

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

1
Drain the soaked chana dal extremely well before grinding, or the vada base will loosen and spread in oil.
2
Pulse the dal just until coarse; a few visible bits give Kerala-style crunch and a better bite after frying.
3
If the mixture feels wet after adding onion, chill it for 10 to 15 minutes before shaping.
4
Wet your palm lightly, not heavily, so the dal disc shapes smoothly without becoming sticky.
5
Press the dal mixture firmly around the egg white base so the topping stays attached while turning in oil.
6
Fry on medium heat until deep golden; the outside should sound crisp when tapped with a slotted spoon.
7
Serve immediately after frying for the best contrast between the crunchy dal shell and soft egg topping.