Neyyappa Puffs
Ingredients
Egg Masala Preparation
Ingredients:
Coconut oil
Fennel seeds
Garlic
Onion (3 onions for 3 eggs)
Green chilies
Curry leaves
Turmeric powder
Chili powder
Garam masala
Salt
Tomato sauce (approx. 1 teaspoon)
Boiled eggs (3 eggs)
Preparation
Heat coconut oil in a pan. Add fennel seeds and sauté until fragrant.Add garlic and cook until it turns light brown. Add sliced onions, green chilies, and curry leaves. Sauté until the onions change color.Add turmeric powder, chili powder, garam masala, and salt. Mix well and sauté. Add tomato sauce and mix thoroughly. Cook until the sauce is well incorporated.Add the boiled eggs to the masala and mix gently.
Pancake Preparation
Ingredients:
All-purpose flour (1 cup)
Semolina (1/4 cup)
Cornflour (1 tablespoon)
Baking powder (1/2 teaspoon)
Lukewarm water (1.5 cups)
Instructions:
Combine all-purpose flour, semolina, cornflour, and baking powder in a blender. Add lukewarm water and blend until smooth. Pour the batter into a bowl, cover, and let it rest for 30 minutes to allow the semolina to set. Heat a pan and pour small ladles of batter to make small pancakes. This recipe yields approximately 12-13 small pancakes.
Assembling and Frying the Puffs
Instructions:
Place one pancake on a surface. Spoon about one tablespoon of the prepared egg masala onto the center of the pancake. Place a slice of boiled egg on top of the masala.Cover with another pancake and gently press the edges together to seal, especially while the pancakes are still warm. You can press firmly without needing water to seal. Heat coconut oil in a pan.Place the assembled puffs into the hot oil. Fry on medium to slightly higher heat, flipping occasionally, until both sides are golden brown and crispy. Avoid very low heat as it can cause the puffs to separate.
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