Mutta Ada
A beloved tea-time snack from Kerala, Mutta Ada features delicate, paper-thin crepes made with egg and flour. These are filled with a sweet, aromatic mixture of freshly grated coconut, sugar, and cardamom, then folded into half-moons. A simple, comforting, and utterly delicious treat.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Crepe Batter
- b.In a medium mixing bowl, whisk together the all-purpose flour, turmeric powder, and salt.
- c.In a separate small bowl, beat the egg with 1 tablespoon of sugar until it's light and slightly frothy.
- d.Pour the egg mixture into the dry ingredients. Gradually add the milk while whisking continuously to form a smooth, thin batter. The consistency should be pourable, similar to a crepe batter, with no lumps.
- e.Set the batter aside to rest for at least 15 minutes. This helps the flour absorb the liquid and results in softer crepes.
- 2
Step 2
- a.Make the Sweet Coconut Filling
- b.Place a pan or kadai over medium heat and add 1 tablespoon of ghee.
- c.Once the ghee is warm, add the chopped cashews and sauté for about 1 minute until they turn a light golden color.
- d.Add the raisins and continue to sauté for another 30 seconds until they plump up. Be careful not to burn them.
- e.Add the grated coconut and 1/2 cup of sugar to the pan. Stir well and cook for 3-4 minutes, until the sugar has completely dissolved and the mixture is fragrant and moist. Do not overcook, as it can become dry.
- f.Turn off the heat, stir in the cardamom powder, and mix well. Set the filling aside.
- 3
Step 3
- a.Cook the Crepes (Ada)
- b.Heat a non-stick tawa or skillet over medium-low heat. Grease it lightly with a few drops of the remaining ghee.
- c.Once the pan is hot, pour a ladleful of batter (about 1/4 cup) onto the center.
- d.Immediately lift and swirl the pan to spread the batter into a thin, even circle, about 6-7 inches in diameter.
- e.Cook for 60-90 seconds. You will see the edges start to curl slightly and the top will look set and no longer liquid. There is no need to flip the crepe.
- 4
Step 4
- a.Fill, Fold, and Serve
- b.While the crepe is still on the hot pan, spoon about 2-3 tablespoons of the coconut filling onto one half of the crepe.
- c.Using a spatula, gently fold the other half over the filling to create a semi-circle (half-moon) shape.
- d.Lightly press down on the folded crepe and cook for another 20-30 seconds.
- e.Carefully slide the finished Mutta Ada onto a serving plate. Repeat the process with the remaining batter and filling, greasing the pan as needed.
- f.Serve warm as a delightful snack with tea or coffee.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the thinnest crepes, ensure your batter is lump-free and has a flowing consistency, similar to heavy cream. If it's too thick, add a tablespoon of milk or water at a time.
- 2Use a good quality non-stick pan to prevent the crepes from sticking and tearing.
- 3Maintain a medium-low heat while cooking the crepes. High heat will make them crispy instead of soft.
- 4Freshly grated coconut provides the best flavor and moisture for the filling. If using frozen, ensure it's fully thawed.
- 5Do not overcook the coconut filling. It should be moist and aromatic, not dry or caramelized.
Adapt it for your goals.
Healthier Flour
Replace half or all of the all-purpose flour (maida) with whole wheat flour (atta) for a more fibrous and nutritious crepe. The texture will be slightly denser.
Jaggery FillingJaggery Filling
For a more traditional and earthy flavor, substitute the sugar in the filling with an equal amount of grated or powdered jaggery.
Flavor Add insFlavor Add-ins
Add a pinch of ground nutmeg or a teaspoon of poppy seeds (khus khus) to the coconut filling for extra flavor and texture.
Nutty VariationNutty Variation
Incorporate other chopped nuts like almonds or pistachios along with the cashews for a richer filling.
Why this is on our healthy list.
Quick Energy Source
The combination of carbohydrates from flour and sugar, along with fats from coconut and ghee, provides a rapid source of energy, making it a popular snack to combat mid-day slumps.
Contains Healthy Fats
Coconut is a good source of medium-chain triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other fats.
Provides Protein
The inclusion of egg and milk contributes a modest amount of high-quality protein, which is essential for muscle repair and overall body function.
Frequently asked questions
One serving of Mutta Ada, which is typically two pieces, contains approximately 450-510 calories. The exact amount can vary based on the size of the crepes and the amount of sugar and ghee used.