Recipe · Breakfast
Protein adai with coconut chutney
Crisp-edged savoury pancakes from a millet-and-pulse batter — a protein-forward South Indian breakfast that needs no fermenting and no planning ahead.
Shop the productMethod
- 1Whisk the adai mix with water into a thick, pourable batter — thicker than dosa batter. Rest 15 minutes.
- 2Stir in the onion, curry leaves, and green chilli. Adjust salt.
- 3Heat a tawa on medium. Pour a ladle of batter and spread into a thick pancake — adai is meant to be rustic, not paper-thin.
- 4Drizzle oil around the edges. Cook 2–3 minutes until the underside is golden and crisp.
- 5Flip and cook 2 minutes more. Repeat with remaining batter.
- 6For the chutney: grind coconut, ginger, green chilli, and salt with a little water until just smooth.
- 7Serve adais hot off the tawa with the chutney.
Kitchen notes
- A small hole poked in the centre of each adai helps it cook evenly — the traditional trick.
- Leftover batter keeps a day in the fridge; add a splash of water before using.
- For a heartier plate, top with a spoon of homemade butter or serve with jaggery on the side, as Tamil kitchens do.
Nutrition estimate
Per serving, approximate — varies with exact ingredients used.
| Energy | ~280 kcal |
|---|---|
| Protein | ~12 g |
| Fibre | ~7 g |
| Fat | ~9 g |
Allergens: Contains pulses and flaxseed; chutney contains coconut (tree nut family). Manufactured in a facility that also handles gluten-containing cereals and tree nuts.
Recipe by Fresh Origins kitchen · Reviewed for accuracy by [reviewer name, placeholder].