|Mutta Surka Without Egg|
Raw rice or Basmathi rice or Jeeraga samba rice - 1 & 1/2 cups
( I used jeeraga samba rice today)
Cooked rice - 1/2 cup
Salt to taste
Oil to deep fry
Wash and soak rice in water for 6 hours. Grind along with the cooked rice to a smooth semi thick batter.
Batter should not be too thick like Idli batter or too thin like Dosa batter add salt and mix.
No need to ferment the batter.
Heat oil in a Kadai while hot pour a ladle of batter in the middle and leave, wait till the batter rise and puff up to the top, then gently flip the other side and cook for a minute and remove from oil.
Do not fry till colour changes. Best served hot with any spicy gravy.
|Mutta Surka With Egg|
If adding egg then mix 1 beaten egg to the above batter and make the Mutta Surka.
a) Make sure oil is hot otherwise they will not rise or puff up and may consume more oil.
b) Some adding a pinch of baking soda it's optional.
c) Batter must be a semi thick smooth batter.
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