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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
Soak Lentils and Rice
Grind the Batter
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 321.65 calories per serving with 10.48g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or dinner.
Prepare the Adai Mix
Cook the Muttai Adai
Serve Hot
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.
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.
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.
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.
Combining lentils and eggs creates a high-quality protein powerhouse, essential for muscle repair, growth, and overall body function.
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.
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.
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.
One Muttai Adai contains approximately 315-350 calories, making it a substantial and energy-dense meal, perfect for a filling breakfast or lunch.
Yes, Muttai Adai is a very healthy and balanced dish. It's rich in protein from both the lentils and the egg, high in dietary fiber from the dals, and provides complex carbohydrates for sustained energy. It's a complete meal in itself.
Absolutely. The adai batter can be prepared and stored in an airtight container in the refrigerator for up to 3-4 days. The flavor often improves after a day. It is best to add the chopped onions just before making the adai to prevent the batter from becoming watery.
This usually happens if the tawa (pan) is not hot enough before you pour the batter, or if it's not seasoned well. Ensure the tawa is on medium-high heat and is lightly greased. Using a well-seasoned cast-iron tawa or a good quality non-stick pan is highly recommended.
Muttai Adai is delicious on its own but pairs wonderfully with traditional South Indian accompaniments like coconut chutney, tomato chutney, sambar, or avial (a mixed vegetable stew).