To make the covering of scotch eggs, first in a mixing bowl add grated beetroot, grated potatoes, bread crumbs, coriander leaves, green chilli, salt and mix them well to make a soft dough.

Boil the eggs for 6-7 minute in hot salted water. Peel them and cut them into halves.

Now scoop out the egg yolks in a bowl, mix the moolagapodi/spicy idli powder and refill them in the boiled egg cavities.

Divide the dough into four portions and flatten in palm of your hand.

Place the boiled egg filled with flavoured yolk onto the flatten dough and cover it entirely with that.

Heat oil in a karahi/deep pan and deep fry these scotch eggs till golden brown and enjoy with a cup of hot tea or as a snack/brunch