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.