Mutton Adai is a hearty variation of the traditional South Indian adai dosa. It blends the nutty flavor of mixed dals with perfectly seasoned minced mutton. I discovered this recipe during a family gathering, and it’s become a weekend favorite at my home. The combination of rice, lentils, and meat creates a filling meal that’s both nutritious and tasty.
About the Recipe
This recipe takes the beloved South Indian adai and gives it a meaty upgrade. The batter is made with rice and three types of dal, giving it a rich texture. The minced mutton adds a wonderful depth of flavor, while the spices and herbs make it aromatic. It’s easier to make than you might think and tastes great with simple chutneys.
Why You’ll Love This Recipe
– It’s a complete meal in itself
– The crispy texture is irresistible
– Perfect for meat lovers who enjoy Indian food
– Great way to use leftover mutton
– Makes a filling breakfast or dinner
– Can be made ahead and reheated
– Kids love it because it’s not too spicy
– Tastes great with any chutney
Mutton Adai
Cooking Tips
Grind the batter slightly coarse for better texture. Don’t skip the soaking time for rice and dals. Make sure the tawa is hot before pouring the batter. Cook on medium heat for crispy edges. Add a bit of water if the batter becomes too thick. Always mix the batter well before making each adai.
Serving and Storing Suggestions
Serves 4-5 people. Total prep and cooking time: 2 hours. Serve hot with coconut chutney or tomato chutney. Leftovers can be stored in the fridge for up to 2 days. Reheat on a tawa before serving.
Similar Recipes
- Regular Adai Dosa
- Chicken Adai
- Mutton Dosa
Mutton Adai
Ingredients
- 100 gms Minced Mutton
- 100 gms Parboiled Rice
- 50 gms Bengal Gram Dal
- 50 gms Toor Dal
- 2 tsp Moong Dal
- 2 tbsp Shallots (Sambar Onions)
- 2 tsp Saunf
- 2 tsp Cumin Seeds
- 2 tsp Dry Red Chillies
- 2 tbsp Coconut (grated)
- 2 to 3 tbsp Ginger Garlic Paste
- Curry Leaves (few)
- Coriander Leaves (few)
- Asafoetida Powder (a pinch)
- Salt as per taste
- Oil as required
Instructions
- Soak the parboiled rice for 60 minutes.
- Combine and soak the dals for 60 minutes.
- Drain well and combine the rice and dals.
- Add mutton, red chillies, cumin seeds and saunf.
- Grind to a coarse batter.
- Add curry leaves, coriander leaves, ginger garlic paste, coconut, asafoetida powder and salt.
- Saute the onions in little oil and add to the batter.
- Mix well and keep aside for 10 to 15 minutes.
- Heat a tawa over medium flame.
- Pour a ladleful of the batter and spread evenly.
- Apply oil around the edges and cook on both sides.
- Serve hot with chutney and sambar of choice.
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Frequently Asked Questions
Can I make the batter in advance?
Yes. The batter can be made ahead and stored in the fridge for up to 24 hours. Just bring it to room temperature before cooking.
Can I use chicken instead of mutton?
Sure. Replace mutton with minced chicken. The cooking time will be the same, and it’ll taste just as good.
How thick should I spread the batter?
Spread it slightly thicker than a regular dosa. This helps keep the mutton moist while ensuring the adai cooks through properly.
