Mutta Ada
Delicate, lacy rice pancakes with a spicy egg filling, steamed inside banana leaves for an earthy aroma. A beloved breakfast from Kerala that's light yet satisfying, perfect with a cup of hot chai.
For 4 servings
- prep
Soak the rice.
Wash the raw rice well in several changes of water. Soak in fresh water for at least 4 hours. Drain completely.
TIPSoaking softens the rice and helps the batter grind to a smooth, spreadable consistency. - prep · ~3 min
Grind the batter.
In a blender or wet grinder, combine the drained rice, grated coconut, and 1 pinch of salt. Add just enough fresh water (about ½ cup) to make a thick, smooth, pourable batter similar to dosa batter. Transfer to a bowl and set aside.
TIPThe batter should coat the back of a spoon. If it's too thin, it will tear when spread; too thick and it won't spread at all. - prep · ~2 min
Prepare the banana leaves.
1.Wipe each banana leaf square with a damp cloth to clean.2.Hold each piece over a low open flame for 10-15 seconds to wilt slightly. This makes them pliable and prevents tearing.TIPWilting the leaves over a flame also releases their natural oils, which prevents the batter from sticking. - saute · ~4 min
Cook the aromatic filling.
1.Heat 2 tsp of oil in a small pan over medium heat.2.Add the chopped onion and sauté until soft and translucent, about 3 minutes.3.Add the chopped green chili and minced ginger; sauté for another 1 minute until fragrant. Remove from heat and let cool for a minute. - mix · ~1 min
Mix the egg filling.
In a bowl, whisk the eggs lightly with the remaining pinch of salt and pinch of black pepper. Stir in the cooled onion-ginger-chili mixture and the chopped coriander leaves.
- assemble · ~5 min
Assemble the Mutta Adas.
1.Place a wilted banana leaf square on a clean work surface.2.Pour about ¼ cup of the rice-coconut batter in the center and spread it with the back of the ladle into a thin 6-inch circle.3.Spoon 2 to 3 tablespoons of the egg mixture over only one half of the batter circle.4.Gently fold the other half of the banana leaf over to cover the egg, forming a semi-circle parcel. Press the edges lightly to seal.TIPSpread the batter thin and even so it cooks through quickly in the steamer. - steam · ~15 min
Steam the parcels.
Arrange the folded banana leaf parcels in a steamer basket or a large pot fitted with a trivet. Steam covered over medium heat for 12–15 minutes, or until the batter is set and cooked through.
TIPAvoid over-stuffing with egg mixture; too much filling can cause the parcel to burst open during steaming. - serve
Serve hot.
Remove the parcels from the steamer. Serve immediately, letting each person unwrap their own banana leaf to enjoy the aroma. Pair with coconut chutney or enjoy as is.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, soak the rice for a full 4 hours—this ensures a silky, spreadable batter without graininess.
- 2Wilt banana leaves over a low flame until they shimmer; this releases natural oils that prevent sticking and boost aroma.
- 3Spread the batter in a thin, even circle (about 6 inches) so it steams through in 12–15 minutes without a raw center.
- 4Don't overfill the egg mixture—2 to 3 tablespoons per parcel is enough; too much filling can burst the leaf during steaming.
- 5Serve immediately after steaming; the parcels lose their delicate texture and aroma if left to sit.
- 6Use coconut oil for sautéing the onions—it reinforces the tropical, Kerala-style flavor profile of the dish.
Adapt it for your goals.
High-protein
Add 2 tablespoons of crumbled paneer or shredded chicken to the egg filling for extra protein, keeping the same spice profile—great for a post-workout breakfast.
veganVegan
Replace the egg filling with a mixture of crumbled tofu (¼ cup), finely chopped vegetables (carrot, bell pepper), and a pinch of turmeric; sauté with the onion-ginger-chili for a plant-based version.
low oilLow-oil
Skip the oil for sautéing onions and instead sweat them in a non-stick pan with a splash of water; the egg filling will still be flavorful and the parcels remain light.
spicySpicy
Double the green chilies and add a pinch of red chili powder to the egg mixture for a fiery kick that pairs well with coconut chutney.
gluten freeGluten-free
This recipe is naturally gluten-free as written—just ensure your baking soda and spices are certified gluten-free if using variations.
Why this is on our healthy list.
Rich in Protein
Eggs provide high-quality complete protein, supporting muscle repair and satiety—especially beneficial in a breakfast dish.
Healthy Fats from Coconut
Grated coconut offers medium-chain triglycerides (MCTs) that may aid energy metabolism and provide a quick source of fuel.
Low in Added Sugar
This savory dish contains no added sugars, making it suitable for blood sugar management as part of a balanced diet.
Digestive-Friendly
Ginger and black pepper in the filling aid digestion and reduce bloating, a common benefit in traditional Kerala cooking.
Frequently asked questions
Yes, but the texture will be less tender and the coconut flavor will be milder. If substituting, add ¼ cup grated coconut to the batter for better authenticity.
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