Kada Mutta Bajji

Kada Mutta Bajji is a popular South Indian street snack made using quail eggs (kada mutta) dipped in a spiced batter and deep-fried until crisp and golden. It’s especially well-loved in Tamil Nadu and parts of Kerala, where small roadside stalls fry them up fresh and serve them piping hot-usually with a sprinkle of chaat masala or paired with green chutney.

This snack follows the same basic idea as the classic egg bajji or mirchi bajji, but what makes it special is the use of tiny quail eggs, which are more tender, slightly richer in flavor, and bite-sized-making them perfect for snacking.

To prepare kada mutta bajji, boiled and peeled quail eggs are first lightly dusted with flour to help the batter stick. The batter itself is made from a mixture of gram flour (besan) and rice flour, spiced with chili powder, turmeric, Asafoetida,  Garam Masala and salt, and mixed with water to a thick, smooth consistency.

Each egg is coated in this flavorful batter and deep-fried in hot oil until the outside turns golden, crisp, and slightly puffed. The result is a delightful contrast: a crunchy outer layer with a soft, creamy egg inside.

Kada mutta bajji is best enjoyed hot and fresh, straight out of the fryer. Some serve it with a pinch of chat masala, a few slices of onion, and a squeeze of lemon juice, while others pair it with mint chutney or tomato ketchup.Though simple, this snack delivers rich flavor in a single bite, making it a favorite at street-side stalls, evening tiffins, and even as a party-time starter. With its crisp coating and soft center, kada mutta bajji proves once again how South Indian cuisine can turn even the simplest ingredients into something deliciously memorable.

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Kada Mutta Bajji

Author: Ushadevi Cooking Method: Boiling, Frying Cuisine: Kerala Courses: Snacks, Starters

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Cooking Temp: 120  C Servings: 8

Best Season: Winter, Rain, Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 10 Quail Egg
• 1 ¹⁄₁ tablespoon Basan flour (Gram flour)
• 1 ¹⁄₂ teaspoon Rice flour
• 1 teaspoon Chilly powder
• ¹⁄₄ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Garam Masala
• 1 medium Onion (chopped)
• ¹⁄₂ teaspoon Ginger (chopped)
• 2 Green Chillies (chopped)
• 1 spring Curry Leaves (chopped)
• 1 pinch Baking powder
• ¹⁄₄ teaspoon Salt (as required)
• Oil for Frying

Instructions

1. Kada Mutta Bajji, or Quail Egg Bajji, is a crispy and flavorful snack that makes the perfect companion for your tea time, and the same method can be used to make regular Egg Bajji or Mutta Bajji as well.
2. To begin, cook the quail eggs until hard-boiled, remove the shells carefully, and keep them aside to cool.
3. In a mixing bowl, combine gram flour (besan), rice flour, a pinch of baking soda, salt, red chilli powder, turmeric powder, and a little garam masala, mixing all the dry ingredients well to ensure even flavor.
4. Now add finely chopped green chillies, ginger, onion, and curry leaves to the mixture and give it another good mix to combine all the fresh ingredients.
5. Gradually add water, a little at a time, and whisk everything into a smooth and slightly thick batter, making sure there are no lumps.
6. Let the batter rest for about ten minutes so the flavors blend and the texture improves.
7. Heat oil in a pan for deep frying, then dip each boiled quail egg fully into the batter and gently drop them into the hot oil, frying until they turn golden brown and crispy on the outside.
8. If you're using regular eggs instead, cut them lengthwise in half, dip each half into the batter, and fry the same way.
9. Once done, drain the bajjis on paper towels, serve hot, and enjoy this crunchy delight with a cup of chai or your favorite dip.