Adai(Lentils pancake)

Adai is a south Indian nutritious protein rich breakfast. The basic batter is with lentils and rice, over it you can top with your choice of herbs/spinach leaves. Very filling with aviyal but if you are lazy to prepare aviyal never the less butter and jaggery are yummy combinations.

Lentils health benefits:

They are low in calorie rich in iron protein. Prevents constipation as they are high in fibre.

Adai(Lentils pancake) Cuisine: Indian/ South Category: Breakfast Serves: 4 Prep time: 3 hrs 30 min Cook time: 5 Min Ingredients to grind:(soak for 3.30 hrs before grinding) ½ cup each (moong dal, channa dal, Toor dal, parboiled rice) Handful of urad dal 6-7 red chilies/as per your spice level 2 spring curry leaves(optional) 1 large onion Ingredients to mix with ground batter: 1 large onions 1 tsp Hing/asafetida 1 tbsp grated coconut Salt as needed To make adai: 1. Grind the ingredients given to grind to a coarse texture with minimal water. 2. Add hing and salt to the ground batter. 3. Heat a Tava/griddle and pour some oil. Saute the chopped onions till they sweat. Slide them into the batter.Mix well. 4. Over the same griddle pour a ladle full of batter and spread in a circular motion. Make a hole in the middle of adai. Pour some oil in and around the adai. Let it cook for about 2mins on each side over a medium flame.   Serve hot with aviyal/jaggery/butter.

 

Note:

Adai batter should be in thick consistency so use less water to grind the lentils. Why I included curry leaves in the grinding is because my daughter(even me..hehe)throws it away. You can add grated carrots, spring onions, drumstick leaves to enhance the taste. A handful of chickpeas also can be added while grinding the batter.