Kalmas | Ifthar Snack

Ingredientsfor 6 servings

• 5 nos Boiled Eggs
• 2 nos Onion Large
• 1 tsp Ginger garlic paste
• 3 nos Green chilly
• 1/2 tsp Turmeric powder
• 1/4 tsp Garam masala
• 3 cup Rice flour
• 3/4 cup Coconut — grated
• 1 tsp Fennel seed
• 3-4 nos Shallots
• Water, to taste
• 1 tbsp Red chilly powder
• Oil For shallow frying
• Salt, to taste

Preparation

1. Step 1

   Pour oil into a pan and heat it, cook chopped big onions until it turns to soft and golden brown.

2. Step 2

   Next, add crushed ginger and garlic, green chillies and curry leaves.The masala powders can be added once they are well seasoned. cook the mix till the raw smell of the masalas no longer lingers. Add in the boiled egg pieces. Stir everything together thoroughly and turn off the heat.

3. Step 3

   Grind grated coconut, shallots and fennel seed into a coarse paste.

4. Step 4

   In a roomy mixing bowl, add rice flour, salt and coconut paste. Add water litter by little to make a smooth dough.

5. Step 5

   Make small balls of the prepared rice mix, pat them into small cups and add in the egg mix. Seal in the sides and roll them again in the shape of unnakayas.

6. Step 6

   Now steam them for about 20 minutes over a moderate flame.

7. Step 7

   The next step is to make a thick batter with a teaspoon each of rice flour, chilly powder, garam masala powder and curry leaves.

8. Step 8

   The final step is to pan-fry the rolled out kalmas. In a pan pour in two tablespoons of either coconut oil or ghee. Roll the kalmas in the rice flour batter and fry them till they turn crisp on both sides.

9. Step 9

   Egg Kalmas are now ready to serve.