Mutta Surka

Rice Flour: 1 cup (preferably roasted or puttu flour)

Eggs: 2-3

Grated Coconut: 1/2 cup to 3/4 cup

Small Onions (Shallots): 10-15 (finely chopped)

Green Chillies: 2-4 (finely chopped, adjust to spice preference)

Curry Leaves: 2-3 strings (finely chopped)

Ginger: Small piece (minced - optional)

Cumin Seeds: 1 tsp

Salt: To taste

Water: As required

Coconut Oil/Oil: For frying 

Prepare the Mixture: In a large mixing bowl, beat the eggs thoroughly until they are fluffy.

Combine Ingredients: Add the roasted rice flour, grated coconut, chopped shallots, green chillies, curry leaves, ginger, and cumin seeds to the egg mixture.

Form the Batter: Add salt and mix well. Add water little by little to create a thick batter (similar to a pancake or thick bajji batter).

Heat the Pan: Heat a Kuzhi Paniyaram chatti (Appam pan/mini dutch pan). Add a small amount of oil or coconut oil into each cavity.

Cook the Surka: Once the oil is hot, pour a spoonful of the batter into each cavity. Cover and cook on medium-low heat.

Flip and Finish: When the bottom side turns golden brown, flip the Surka over. Cook until both sides are uniformly golden brown and fully cooked.

Serve: Serve hot with evening tea. 

Tips for Success

Roasted Flour: Using roasted rice flour helps to get the right texture.

Coconut Oil: For an authentic Nagercoil flavor, coconut oil is highly recommended.

Sweet Version: For a sweet version, skip the onions and green chillies, and add grated coconut, sugar (about 3 tbsp), and cardamom powder to the egg and flour mixture.

Consistency: The batter should not be too watery, or the balls will not hold shape. 

Moong Dhal Vada

1 cup split washed moong dal

1 cup boiled, peeled, and shredded potatoes

2 tablespoons finely chopped cilantro (hara dhania)

1 tablespoon minced green chili

1 tablespoon finely shredded ginger

1 teaspoon cumin seeds (jeera)

1/8 teaspoon asafetida (hing)

1/8 teaspoon baking soda

1 teaspoon salt

Oil

Rinse the dal and soak it in approximately 3 cups of water for four hours or more. Grind the dal coarsely with minimal water.

Combine all the ingredients with the dal batter, including potatoes, cilantro, green chili, ginger, cumin seeds, asafetida, and salt. Beat the batter for 2-3 minutes to make it light. Add water if necessary; the batter should be soft. If the batter is too thick, the vadas will be hard.

Heat oil in a frying pan over medium-high heat. The oil should be about 1 inch deep. To test if the oil is ready, drop a small amount of batter into the oil. It should sizzle and rise without changing color immediately. If the oil is too hot, the vadas won't cook through and won't be crispy.

Drop about 1 tablespoon of batter into the oil. Fry the vadas in small batches until they are golden-brown all over.

Moong Dal Vada should be crispy on the outside and soft on the inside.

Mathri

1 cup all-purpose flour (maida or plain flour)

2 Tbsp semolina flour (sooji)

1/2 tsp salt

1/4 tsp crushed black pepper

1/4 tsp cumin seeds (jeera)

2 Tbsp canola or vegetable oil

1/2 cup cold water

2 drops lemon juice

Oil for frying

Combine the flour, semolina, salt, black pepper, cumin seeds, lemon drops, and oil. Note that only 2-3 drops of lemon are used, not for flavor, but to enhance crispness and reduce oil absorption in the Mathris.

Gradually add the cold water, mixing with your fingers as you pour. Do not knead the dough. It should be soft.

Cover the dough and let it rest for at least fifteen minutes. Divide the dough into about 20 equal portions; I chose to make 14.

Shape each portion into a flat ball. Roll them into 2-inch circles. Prick each mathri with a fork in 6-8 places on both sides to prevent them from puffing while frying.

Heat the oil in a frying pan over low-medium heat. Ensure the pan has at least 1 inch of oil. To test if the oil is ready, drop a small piece of dough into the oil. It should sizzle and rise slowly.

Fry the mathri in batches, ensuring there are just enough to cover the oil. Fry until both sides are a light golden-brown, about 5-7 minutes. Remove them onto paper towels to absorb excess oil.