Kannur Special Mutta Surka

Ingredients (Makes 10 – 12)

  1. Raw rice / jeeraga samba (jeerakashala) rice – 1 cup, rinsed and soaked in enough water for at least 5 – 6 hours
  2. Cooked rice – 5 tbsp (I used vella kuthari)
  3. Egg – 1
  4. Water – 1/4 cup or as needed
  5. Salt – As required
  6. Coconut oil – To deep fry

Method

  1. Soak rice for 6 hrs and drain well. Add it to the large jar of a blender and grind along with 5 tbsp cooked rice, one egg and 1/4 cup water to a semi thick batter. It should have a pourable consistency. Add salt and mix well. You can deep fry immediately or after 3 – 4 hrs.
  2. Heat coconut oil in a cast iron kadai over high heat. Once hot, pour a ladle of batter in the middle. The batter will rise and puff up to the top in 5 – 6 seconds. Bring down the flame to medium once it puffs up. Cook for a minute or two and gently flip to the other side. Cook for a minute and remove to a paper towel. Repeat the process till the batter is over. Serve as is or with any spicy curry. It tastes best when hot. Enjoy!!

Print Friendly, PDF & Email

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

View all posts

Add comment

Your email address will not be published.

Search Yummy Recipes

Kerala Sadya Recipes

About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

Categories