MUTTAI ATTU-ADAI / EGG PANCAKES
This is a favorite egg dish of my father-in-law and it has been in the family for many generations. It seems that my father-in-law’s mom used to prepare this as a side dish with rice for lunch quite often and she used to mix duck eggs along with chicken eggs when she prepares these adais to add some richness to the dish. Adding channa dhal flour to the eggs is used for increasing the volume and stretching the buck during those days. Now-a-days we see this as a healthy protein-rich evening snack. The eggs can also be substituted with Egg Beaters or plain egg whites.
1. Eggs, 3.
2. Onion, medium size, 1.
3. Green chilies, 2-3.
4. Ginger—garlic paste, ½ teaspoon.
5. Roasted channa dhal or chutney dhal (pottukadalai or udaicha kadalai) , 2 tablespoons.
6. Salt as per taste.
7. Curry leaves and cilantro for garnishing.
Grind the roasted channa dhal into a fine powder. Dice the onions and green chilies finely. Heat a pan with some oil. When oil starts to bubble add the diced onions and green chilies along with 2-3 curry leaves and ginger-garlic paste and sauté for a few minutes until the onions are tender and let it cool. Break the eggs into a bowl and beat them along with the sautéed onion mixture, channa dhal powder, salt, and a tablespoon of chopped cilantro. Heat a thick-bottomed pan or a kadai with a tablespoon of oil and once the oil is hot, ladle the egg mixture into the pan. Cook closed for 4-5 minutes under medium flame until the corners get crisp, and flip it to the other side. Cook for another 2 minutes until that side also turns brown and crisp. Repeat the process with the remaining batter and serve hot with ketchup or as a side dish with rice.
VARIATION: Half a teaspoon of fennel seeds can also be powdered along with the channa dhal for much tastier and flavorful adais.
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