Description
Crispy lentil and rice pancakes, known as Adai, offer a protein-packed and filling meal perfect for breakfast or dinner.
Ingredients
Units
Scale
- 1 cup Parboiled Rice
- 1/4 to 1/2 cup Urad Dal
- 1/2 cup Bengal Gram (Chana Dal)
- 2 Dried Red Chillis, to taste
- A small piece of Ginger
- Leaves of a few sprigs of Curry leaves
- Salt, to taste
- Asafoetida, a pinch
- Water, as needed
- Butter, for cooking
Instructions
- Wash the parboiled rice thoroughly and soak it in water for 4 to 5 hours.
- Wash the lentils (Urad Dal and Bengal Gram) and soak them separately for a maximum of 2 hours.
- Drain the rice and lentils, retaining some of the water from the soaked lentils.
- In a blender, combine the soaked rice, lentils, dried red chillis, ginger, curry leaves, and a pinch of asafoetida. Add salt to taste.
- Pulse the mixture to create a batter that is not too fine, retaining a fistful of whole lentils for texture.
- Add water gradually to achieve a pourable consistency, but not too thin.
- Heat a griddle or non-stick pan over medium heat. Pour a ladleful of batter onto the hot griddle and spread it gently with the back of the ladle into a circular shape.
- Make a small hole in the center of the pancake and add a dollop of butter in the center.
- Cook until the edges start to lift and the bottom turns golden brown, about 2-3 minutes. Flip and cook the other side for another 2 minutes.
- Serve hot with yogurt, pickles, salted butter, or jaggery.
Notes
Adai batter does not require fermentation, making it quick to prepare once soaked. You can adjust the rice-to-lentil ratio based on preference. For a thicker pancake, use less water. Serve with yogurt, pickles, or jaggery for a traditional touch. Store any leftover batter in the refrigerator for up to 2 days.
- Prep Time: 5 hours
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: South Indian
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 1
- Sodium: 150
- Fat: 3
- Carbohydrates: 36
- Fiber: 4
- Protein: 8
- Cholesterol: 5