Mutta Surka
A rarely-made Mappila delicacy where thin rice pathiri sheets are rolled around a spiced egg filling and steamed into spirals, then pan-fried until golden.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 210 kcal
Equipment
- •Tawa
- •Steamer
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 10 g
- carbs
- 22 g
- fibre
- 1 g
- protein
- 9 g
- calories
- 210 kcal
Instructions
- 1
Mix rice flour and boiling water into a soft pathiri (rice bread) dough. Roll it out into a large, thin sheet.
- 2
Fry onion, green chillies, ginger and curry leaves in a little coconut oil until soft.
- 3
Add beaten eggs, pepper powder and salt. Scramble gently until half-cooked and still moist.
- 4
Spread the egg mixture evenly across the rolled dough sheet.
- 5
Roll the sheet tightly into a log. Dab the edge with a little water to seal it.
- 6
Steam the roll for 12-15 minutes until firm.
- 7
Let the roll cool slightly. Cut it into thick rounds.
- 8
Pan-fry the slices in coconut oil until golden on both sides before serving.
Chef's tips
Leave the egg filling slightly wet before rolling, as it cooks more while steaming. Let the roll cool before slicing so the spirals stay neat.
Ingredient substitutions
- eggs → minced spiced chicken for a non-egg version
Storage
Refrigerate cooked slices for up to 1 day.
Reheating
Pan-fry briefly on a tawa before serving again.
Common mistakes to avoid
- •Rolling the dough sheet too thick, which makes it difficult to cut neat slices.
Serving suggestions
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