Description
Crispy Lentils and Rice Pancakes that promises a wholesome and filling breakfast !
Ingredients
- Parboiled Rice – 1 cup
- Urad Dal – 1/4 to 1/2 cup
- Bengal Gram (Chana Dal) – 1/2 cup
- Dried Red Chillis – 2 – to taste
- Ginger – a small piece
- Curry leaves – leaves of a few sprigs
- Salt – to taste
- Asafoetida – a generous pinch
Instructions
- Wash the lentils & rice well and soak them separately. The rice needs to be soaked longer than the lentils.
- Drain them but be sure to retain some water from the soaked lentils. Using that while pulsing the batter adds to the taste of the pancakes.
- Retain a fistful of the lentils to be added later to the batter.
- In a mixer/processor/blender add the rice,lentils,dried red chillis, ginger & curry leaves and pulse them with required water for a batter like consistency. The batter need not be smooth;
- Add the retained lentils to the batter and mix them well with salt & asafoetida.
- In an iron griddle/non stick pan add little oil and after it warms up well add a ladle of the batter and gently spread across in a circular motion with the ladle.
- Let it cook well for a few minutes and flip it for the other side to cook. Use little oil/ghee/butter around the pancake while cooking to ensure a crispy-crunchy adai.
- Be sure to serve hot. Enjoy Adai with choice accompaniments
- Prep Time: 5 hours
- Cook Time: 15 mins