Mutta Surka

Roasted Rice Flour - 1 cup

Egg - 3

Coconut - 1/2 cup, grated

Shallots - 10, diced

Green Chillies - 3

Curry Leaves - 3 strings, chopped

Ginger - a small piece, minced

Cumin Seeds - 1 tsp

Salt - To taste

Water

Coconut Oil/Oil - For frying 

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

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

Add salt and mix well. Add water little by little to create a thick batter (similar to a pancake batter).

Heat a Kuzhi Paniyaram chatti. Add a small amount of oil or coconut oil into each cavity.

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

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

Serve hot with evening tea.