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. 

Poha Chivda

Oil - 2 tbsp.

Cumin seeds- 1 tsp

Asafetida - a pinch

Curry leaves

Peanut - 1/4 cup, roasted

Roasted Channa Dhal - 2 tbsp.

Cashew - 10

Turmeric - 1/4 tsp

Chilli powder - 1/4 tsp

Salt

Poha - 3 cup, roasted

Heat Oil in a large pan.

Temper Cumin seeds, Asafetida and few Curry leaves.

Add the Peanuts, Roasted Channa Dhal and Cashew; roast until crispy.

Season the mixture with Turmeric, Chilli powder and required Salt.

Now add the Poha and roast until crispy.

Can be stored in an airtight container for upto a month.

Substitute with Corn Flakes to make Corn flakes Chivda

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.