This recipe is commonly made in my home with eggs for lunch mostly when it is a holiday. This muttai adai can be had as a side dish with Rice along with puli kulambu, vatha kuzhambu, Rasam, Sambar…It tastes delicious. Mom makes this when there are fewer eggs and she has to serve more. The coconut, roasted Bengal gram gives a good taste to the dish and makes omelette even more special in taste. I hope you will find this recipe interesting and try it out.
Allow do check my other egg recipes
Let’s get into the muttai adai recipe
Preparation Time : 20 mins
Cooking Time : 10 mins
Serves : 3
- Egg – 3
- Salt as per taste
- Oil as required
- Oil – 2 tsp
- Onion – 2(small sized, finely chopped)
- Salt – 1/2 tsp
- Curry leaves – 1 stalk
- Cumin seeds – 1 tsp
- Peppercorns – 1/2 tsp
- Dried Red chilli – 4
- Roasted bengal gram – 1 tbsp
- Grated Coconut – 1/3 cup
- Turmeric powder – 1/4 tsp
1.In a kadai add 2 tsp of oil and add the chopped onions. You can also use shallots instead of onions. Saute them well in oil. Add a little salt. Cook till they turn light golden. Then add chopped curry leaves. You will get a nice aroma. Saute for a minute and switch off the flame.
2. In a Grinding jar add Cumin seeds, pepper, dried red chilli, roasted Bengal gram, grated coconut, Turmeric powder. Add water little by little and grind them to a smooth thick paste. You can also use green chillies instead of dried red chillies or the combination of both.
3. In a mixing bowl, break eggs. To it add the sauteed onions, ground coconut masala. Mix well. Beat them well with the spoon or beater. Check for salt and add as required.
4. Heat a tawa. Grease them with oil. Add 2 tsp of oil to it. I used coconut oil. Because it leaves a nice aroma in this dish. When it is nice hot add 2 ladles full of egg batter to it. Spread them out in circles. Cook in medium flame till the lower layer turns golden brown and crisp. Flip to the other side and cook until it turns golden brown. Drizzle oil if required. Then remove from the tawa.
Serve hot with Rice and Kuzhambu/curry