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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.
Prepare the Eggs
Make the Batter
Fry the Mutta Vada
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.
This kerala recipe takes 30 minutes to prepare and yields 4 servings. At 313.43 calories per serving with 12.44g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Serve
Increase the amount of green chilies or add 1/2 teaspoon of black pepper powder to the batter for an extra kick.
Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) to the batter for a fresh, herby flavor.
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.
Both eggs and besan (chickpea flour) are rich in protein, which is essential for muscle building, tissue repair, and overall body function.
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.
Eggs are a powerhouse of nutrients, including Vitamin B12, Vitamin D, and choline, which are important for brain health and nerve function.
A serving of two Mutta Vada pieces contains approximately 300-350 calories, primarily from the eggs, flour, and the oil absorbed during deep-frying.
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.
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.
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.
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.
This recipe goes great with these complete meals
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