High-Protein Orappu Adai: Malvika Hada Kumar's Delicious South Indian Recipe

If you're looking for a high protein-packed and, wholesome meal that's rooted in tradition and adapted for modern kitchens, then Malvika Hada Kumar's Orappu Adai is your next must-try.

Originally from the culturally rich town of Tanjore (Thanjavur), this very rustic Adai recipe brings together the rich goodness of multiple lentils, rice, and vegetables, a very perfect mix of both taste and nutrition. 

Traditionally deep-fried, Malvika gives it a very healthier spin by pan-frying, making it perfect for breakfast or even your evening chai snack.

What Is Orappu Adai?

Orappu Adai is a South Indian lentil pancake that's very crisp on the outside and soft on inside, made using a coarse batter of soaked rice and lentils blended well with spices and veggies. 

It's naturally high in protein and fiber, making it a very satiating and a gut-friendly meal.

Malvika's version perfectly retains the authentic flavor but uses less oil, without much compromising on both crunch or comfort.

Ingredients You'll Need-

This dish is very rich in plant-based protein, all thanks to the smart mix of dals and rice:

Base:

• 1 cup of idli rice
• 1 cup raw rice
• 1 cup of black urad dal
• 1 cup toor dal
• 1 cup of chana dal

For Flavour & Spice:

• 6–7 dry of red chillies
• 1½ tsp of fennel seeds
• Salt, to taste
• ½ tsp of hing (asafoetida)

For Texture & Nutrition Boost:

• ½ cup of bottle gourd (chopped or grated)
• ¼ cup of coconut slices
• ¼ cup of shallots, chopped
• 2 tbsp of coriander leaves, chopped
• 1 tbsp of curry leaves, chopped

To Cook:

Oil, as per needed (for pan-frying or deep-frying)

Method:

How to Make Tanjore Orappu Adai

Step 1: Soak the Grains

Rinse well all the dals and rice thoroughly and soak them for about 3–4 hours.

Step 2: Grind the Batter

Grind the soaked ingredients coarsely along with some red chillies and fennel seeds. The batter should have a thick, and gritty texture, not much smooth like dosa batter.

Step 3: Add the Veggies & Aromatics

To the batter, mix in the grated bottle gourd, coconut slices, chopped shallots, coriander, curry leaves, hing, and some salt.

Step 4: Cook the Adai

• Heat a pan and pour a ladle of batter.
• Spread it gently into a thick round.
• Drizzle some oil around the edges and cook on a medium flame until golden and crisp on both the sides.
• Serve it hot with a dollop of butter and coconut chutney or enjoy it plain with your everyday evening tea.

Why You'll Love This Adai-

• High in the plant-based protein (ideal for vegetarians)
• No fermentation is required
• Perfectly pairs with chutneys, pickles, or also butter
• Can be made ahead and also frozen
• Kid-friendly and lunchbox-friendly too
• Customizable: Add spinach, carrots, or some grated beetroot

"Traditionally, it's deep-fried for that extra crisp. But I pan-fried it with less oil and it's still super delicious and very much lighter!"-  Malvika Hada Kumar

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