Muttai Adai

Instructions

1. 1

   Soak Lentils and Rice

   • In a large bowl, combine the idli rice, toor dal, chana dal, and urad dal. Rinse everything under running water 3-4 times until the water runs clear.
   • Add enough fresh water to cover the mixture by at least 2 inches. Let it soak for a minimum of 4-6 hours, or overnight.
   • In a separate small bowl, soak the dried red chillies in warm water for 20-30 minutes to soften them.
2. 2

   Grind the Batter

   • Drain the water completely from the soaked rice and lentil mixture.
   • Transfer the mixture to a high-speed blender or wet grinder along with the soaked red chillies.
   • Add 1/2 cup of fresh water and grind to a thick, coarse batter. The texture should be slightly gritty, similar to fine sand, not a smooth paste like for idli/dosa.
   • Add the remaining 1/4 cup of water little by little only if needed to get the grinder moving. The batter should be thick and just pourable.
   • Transfer the batter to a large mixing bowl.
3. 3

   Prepare the Adai Mix

   • To the ground batter, add the finely chopped onion, green chilli, curry leaves, coriander leaves, hing, turmeric powder, and 1.5 tsp of salt.
   • Mix thoroughly with a spoon or your hand until all the ingredients are evenly distributed.
4. 4

   Cook the Muttai Adai

   • Heat a cast-iron tawa or a non-stick skillet over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Grease the tawa lightly with oil. Pour a ladleful of batter (about 1/2 cup) onto the center.
   • Spread it in a circular motion to form a thick pancake, about 6-7 inches in diameter. Adai is thicker than a regular dosa.
   • Drizzle about 1/2 tsp of oil around the edges and a little on top. Cook for about 2 minutes.
   • Once the edges start to lift and the bottom is golden brown, crack an egg directly onto the center of the adai.
   • Quickly break the yolk with a spoon and spread the egg evenly over the entire surface of the adai.
   • Sprinkle a pinch of salt and freshly ground black pepper over the egg.
   • Allow it to cook for another 1-2 minutes, until the egg is about 70% set.
   • Carefully flip the adai and cook for another 60-90 seconds, until the egg side is lightly browned and fully cooked.
   • Fold the adai in half and transfer it to a serving plate.
5. 5

   Serve Hot

   • Repeat the process for the remaining batter and eggs, greasing the tawa between each adai.
   • Serve the hot Muttai Adai immediately with coconut chutney, tomato chutney, or avial.