Heat oil in a pan, sauté chopped big onions until it turns to soft and golden brown in colour.

Then add crushed ginger and garlic, green chillies and curry leaves.The masala powders can be added once they are well seasoned. Saute the mix till the raw smell of the masalas no longer lingers. Add in the boiled egg pieces. Mix well and turn off the flame.

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

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

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.

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

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

The final step is to shallow 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.

Egg Kalmas are now ready to serve.