Is Mutta Vada healthy?

Mutta Vada is a deep-fried snack, so it is high in fat and calories and best enjoyed in moderation as an occasional treat. However, it is a good source of protein from the eggs and besan.

Why is my batter sliding off the egg?

This usually happens for two reasons: either the batter is too thin, or the surface of the boiled egg is wet. Ensure your batter is thick enough to coat a spoon, and always pat the egg halves completely dry with a paper towel before dipping.

Can I make the batter ahead of time?

Yes, you can prepare the batter an hour or two in advance and store it in the refrigerator. However, it's best to add the baking soda just before frying to ensure the vadas are light and fluffy.

What should I serve with Mutta Vada?

Mutta Vada pairs wonderfully with coconut chutney, tomato ketchup, or a simple mint-coriander chutney. It's a classic tea-time snack, so serving it with hot masala chai is highly recommended.

Home / Recipes / kerala / Mutta Vada

keralaEasyeggetariandairy freenut free

Mutta Vada

POPULARITY

0.0/5

TASTE SCORE

8/10

Crispy, golden fritters with a surprise inside! Hard-boiled eggs are coated in a spicy chickpea flour batter and deep-fried to perfection. A classic and beloved tea-time snack from Kerala, perfect with a hot cup of chai.

PREP

15m

COOK

15m

SERVES

2 PIECES

313 cal

SERVINGS

INSTRUCTIONS

4 steps. 15 minutes total.

4 STEPS

1
Step 1
- a.Prepare the Eggs
- b.Place 4 large eggs in a saucepan and cover with cold water by at least one inch.
- c.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.
- d.Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
- e.Once cooled, peel the eggs and carefully slice them in half lengthwise. Pat them dry with a paper towel and set aside.
2
Step 2
- a.Make the Batter
- b.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.
- c.Add the finely chopped onion, green chilies, grated ginger, minced garlic, and chopped curry leaves to the bowl. Mix well to distribute them evenly.
- d.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
Step 3
- a.Fry the Mutta Vada
- b.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.
- c.Carefully take one egg half, dip it into the batter, ensuring it is completely and evenly coated.
- d.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.
- e.Fry for about 3-4 minutes, turning them occasionally, until they are a deep golden brown and crispy on all sides.
- f.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
Step 4
- a.Serve
- b.Serve the Mutta Vada hot with your favorite coconut chutney, tomato ketchup, or simply with a steaming cup of masala chai.

PRO TIPS

What to keep in mind.

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

1
Ensure the batter is thick enough to coat the eggs properly. If it's too thin, add a little more besan. If too thick, add a teaspoon of water at a time.
2
Patting the boiled egg halves dry is a crucial step. A dry surface helps the batter adhere much better.
3
Maintain a consistent medium heat while frying. If the oil is too hot, the outside will burn before the batter cooks through. If it's not hot enough, the vadas will absorb too much oil.
4
The addition of rice flour is the secret to achieving an extra crispy and crunchy exterior.
5
For a richer flavor, you can add a pinch of garam masala or a tablespoon of finely chopped cilantro to the batter.

RECIPE VARIATIONS

Adapt it for your goals.

Spicier Version

Increase the amount of green chilies or add 1/2 teaspoon of black pepper powder to the batter for an extra kick.

Herbaceous Twist

Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) to the batter for a fresh, herby flavor.

Air Fryer Method

For a lower-fat version, preheat your air fryer to 375°F (190°C). Place the battered egg halves in a single layer in the basket, spray with a little oil, and air fry for 10-12 minutes, flipping halfway through, until golden and crisp.

HEALTH BENEFITS

Why this is on our healthy list.

💪

Excellent Source of Protein

Both eggs and besan (chickpea flour) are rich in protein, which is essential for muscle building, tissue repair, and overall body function.

⚡

Provides Quick Energy

The combination of carbohydrates from the flour and fats from frying provides a quick and satisfying source of energy, making it an effective snack to curb hunger.

🧠

Rich in Nutrients

Eggs are a powerhouse of nutrients, including Vitamin B12, Vitamin D, and choline, which are important for brain health and nerve function.

QUESTIONS?

Frequently asked questions

A serving of two Mutta Vada pieces contains approximately 300-350 calories, primarily from the eggs, flour, and the oil absorbed during deep-frying.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

EXPLORE

Cuisines we love

American742 Awadhi355 Bengali364 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion0 Greek1 Gujarati375

Mutta Vada

For 4 servings

4 steps. 15 minutes total.

Step 1

Step 2

Step 3

Step 4