Muttai Bonda

1. 1
   boil · ~15 min

   Boil the eggs.

   1.Place 4 eggs in a saucepan and cover with cold water by an inch.

   2.Bring to a rolling boil over medium-high heat, then cover and turn off the heat.

   3.Let the eggs sit in the hot water for 10 minutes.

   4.Drain and immediately transfer to an ice bath. Peel once cool.

   5.Cut each boiled egg in half lengthwise and set aside.

   TIPA 10-minute hot water rest gives firm yolks that won't crumble when halved.
2. 2
   mix · ~5 min

   Make the batter.

   1.In a large bowl, mix 1 cup besan, 2 tbsp rice flour, 1 tsp red chili powder, 1 pinch turmeric powder, 1 pinch asafoetida, 1 pinch baking soda, 0.5 tsp salt, and 0.5 tsp cumin seeds.

   2.Add 1 inch grated ginger, 2 finely chopped green chilies, 8 chopped curry leaves, and 2 tbsp chopped coriander leaves.

   3.Gradually add water, whisking continuously, until you have a smooth, thick paste that coats the back of a spoon.

   TIPThe batter should be thick enough to cling to the egg, not runny. Add water a tablespoon at a time.
3. 3
   fry · ~5 min

   Heat the oil for deep frying.

   1.Pour 2 cups of oil into a heavy-bottomed kadai.

   2.Heat over medium-high flame until a drop of batter sizzles and rises immediately to the surface (350°F / 175°C).
4. 4
   fry · ~6 min

   Coat and deep fry the eggs.

   1.Gently dip each halved egg into the batter, ensuring it is completely coated.

   2.Carefully slide the coated eggs one by one into the hot oil. Do not overcrowd the kadai; fry in batches of 4-5 halves.

   3.Fry for 2-3 minutes, turning occasionally, until golden brown and crisp on all sides.

   4.Remove with a slotted spoon and drain on a paper towel-lined plate.

   TIPMaintain a steady medium flame. High heat will brown the crust too fast, leaving the egg center cold.
5. 5
   serve

   Serve hot with chutney.

   Arrange the hot Muttai Bondas on a plate. Serve immediately with coconut chutney or tomato ketchup and a cup of masala chai.

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