Mutta Sirka is a traditional Malabar item which can be served with any non-veg curry. The batter is made with very few ingredients, which involves mainly rice (both raw and cooked) which is then deep fried until nicely puffed up and crisp.
Mutta sirka might be something new to many of you. But if you are a Keralite, and more so, if you are from the north side of Kerala, then this might not be unfamiliar to you. Mutta sirka is a lot similar to Muttapam, which I posted in the blog a while back, but we usually have Muttapam with sugar for breakfast and mutta sirka is eaten with curry.
In my place we don’t make Muttapam much, I learned how to make those from my in laws as it is a speciality in their place which is Kannur. We are used to eating Mutta Sirka as it is something which is made in my dad’s place which is pazhayangadi. My mom says that my grandmother used to grind the batter manually with a roller stone (ammi kallu) from scratch and it used to taste amazing. And the traditional mutta sirka contains egg but I didn’t add it here.
I got this fool proof recipe from my super cook sister, who in turn got it from her sister in law. Thank you both of you for this, I have been making this on repeat and we all are loving it.
- 1 cup Jeerakashala rice/ Basmati rice/ Raw rice (Pachari) I prefer jeerakashala rice
- ½ cup cooked parboiled rice
- ½ cup Water
- Salt to taste
- Oil For deep frying
- Soak Jeerakashala rice in water for 3 hours.
- In a blender, add drained rice, cooked rice and water. Blend it until you get a smooth batter.
- Add salt and mix well.
- Add oil in a pan. Pour a ladle full of the batter into the hot oil.
- Let the mutta sirka cook well in the oil. Pour hot oil on top the mutta sirka and move it slightly. You will see that it puffs up really well.
- Flip it and cook on the other side too for a minute. Take it out and place on an absorbent tissue.
- Serve with curry.