Muttai Adai
A protein-packed South Indian crepe made from a hearty blend of mixed lentils and rice, with a savory egg cooked right on top. It's a wholesome and filling dish, perfect for breakfast or a light dinner, best enjoyed with a side of coconut chutney.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak Lentils and Rice
- b.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.
- c.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.
- d.In a separate small bowl, soak the dried red chillies in warm water for 20-30 minutes to soften them.
- 2
Step 2
- a.Grind the Batter
- b.Drain the water completely from the soaked rice and lentil mixture.
- c.Transfer the mixture to a high-speed blender or wet grinder along with the soaked red chillies.
- d.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.
- e.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.
- f.Transfer the batter to a large mixing bowl.
- 3
Step 3
- a.Prepare the Adai Mix
- b.To the ground batter, add the finely chopped onion, green chilli, curry leaves, coriander leaves, hing, turmeric powder, and 1.5 tsp of salt.
- c.Mix thoroughly with a spoon or your hand until all the ingredients are evenly distributed.
- 4
Step 4
- a.Cook the Muttai Adai
- b.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.
- c.Grease the tawa lightly with oil. Pour a ladleful of batter (about 1/2 cup) onto the center.
- d.Spread it in a circular motion to form a thick pancake, about 6-7 inches in diameter. Adai is thicker than a regular dosa.
- e.Drizzle about 1/2 tsp of oil around the edges and a little on top. Cook for about 2 minutes.
- f.Once the edges start to lift and the bottom is golden brown, crack an egg directly onto the center of the adai.
- g.Quickly break the yolk with a spoon and spread the egg evenly over the entire surface of the adai.
- h.Sprinkle a pinch of salt and freshly ground black pepper over the egg.
- i.Allow it to cook for another 1-2 minutes, until the egg is about 70% set.
- j.Carefully flip the adai and cook for another 60-90 seconds, until the egg side is lightly browned and fully cooked.
- k.Fold the adai in half and transfer it to a serving plate.
- 5
Step 5
- a.Serve Hot
- b.Repeat the process for the remaining batter and eggs, greasing the tawa between each adai.
- c.Serve the hot Muttai Adai immediately with coconut chutney, tomato chutney, or avial.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's coarse texture is key to authentic adai. Do not over-grind it into a smooth paste.
- 2Cook the adai on medium heat to ensure it cooks through evenly without burning the outside.
- 3If you refrigerate the batter, it will thicken. Bring it to room temperature and add a few tablespoons of water to reach the right consistency before cooking.
- 4For a softer adai, you can add 1/4 cup of poha (flattened rice) while soaking the lentils and rice.
- 5Ensure your tawa is well-heated before pouring the batter to prevent it from sticking and to achieve crispy edges.
- 6For extra flavor, you can add 1 teaspoon of ginger-garlic paste to the batter.
Adapt it for your goals.
Vegetarian
Skip the egg to make a classic Adai. You can add 1/2 cup of finely grated carrots, cabbage, or chopped spinach to the batter for a delicious Veg Adai.
SpicierSpicier
Increase the number of red and green chillies. You can also add 1/2 teaspoon of freshly crushed peppercorns to the batter for an extra kick.
With GreensWith Greens
Mix in a handful of finely chopped drumstick leaves (murungai keerai) or amaranth leaves into the batter for added nutrition and a unique, earthy flavor.
Softer TextureSofter Texture
Add 1/4 cup of soaked and drained poha (flattened rice) or 2 tablespoons of cooked rice while grinding the batter. This will result in a softer, spongier adai.
Why this is on our healthy list.
Excellent Source of Protein
Combining lentils and eggs creates a high-quality protein powerhouse, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
The blend of various lentils provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from rice and lentils release energy slowly, keeping you full and energized for longer periods, making it an ideal breakfast or lunch option.
Packed with Micronutrients
This dish is a good source of essential minerals like iron, magnesium, and potassium from the lentils, and vitamins like B12 and D from the egg.
Frequently asked questions
One Muttai Adai contains approximately 315-350 calories, making it a substantial and energy-dense meal, perfect for a filling breakfast or lunch.