ADAI RECIPE - HIGH PROTEIN LENTIL CREPES
Adai is a traditional South Indian breakfast pancake recipe made with the combination of different lentils and rice. Adai is most often served as a tiffin dish for breakfast or dinner. With a little bit of planning, you can make your breakfast wholesome with these delicious high protein crepes. Dals like toor dal, chana dal and rice are soaked together and then ground with ginger, red chilli and salt. Later onions and hing is added to the batter and then it is cooked like a dosa. You can avoid the onions if you like and make plain dosa. You can even add various grated veggies or green leafy vegetables to the batter and make the traditional adai more nutritious Serve the Adai hot along with butter and jaggery and a Sweet and Spicy Tomato Chutney. If you liked this recipe, try more of our similar recipes like Mixed Millet And Lentils Adai Recipe Ragi Drumstick Leaves Adai Murungai Keerai Drum Stick Leaves Adai Recipe Thavala Adai Recipe
Provided by Archana Doshi
Time 50m
Yield Makes: 4 Servings
Number Of Ingredients 10
Steps:
- To begin making the Adai Recipe - High Protein Lentil Crepes, soak rice and lentils together for about 5 hours.
- After 5 hours add the rice and lentils along with green chillies, red chillies, ginger, salt into the tall jar of the Zodiac Mixer Grinder. Select the bater options and blend to make a smooth batter.
- Add a little water at a time to grind into a batter. It should be thick and will fall in dollops.
- Once ground, transfer the batter into a bowl and stir in the onions, asafoetida. Mix well to combine.
- To make the Adai heat an iron skillet on medium heat; once the skillet is heated, spread the batter into a crepe in circular motion. Drizzle a teaspoon of oil in and around it.
- Allow the adai to get cooked for about a minute and flip over. Cook until both sides are lightly browned.
- Serve the Adai hot along with butter and jaggery and a Sweet and Spicy Tomato Chutney.
ADE (ADAI OR LENTIL-RICE CREPES)
This is yet another South Indian recipe for a type of dosa made from lentils and rice. It is nutritionally very dense and delicious! Serve with peanut-garlic chutney podi.
Provided by Dimpi
Categories Rice
Time 2h30m
Yield 16 dosa, 16 serving(s)
Number Of Ingredients 10
Steps:
- Wash, then soak the lentils and rice separately in water overnight.
- The next day, grind the soaked lentils and rice with water and the rest of the ingredients to form a coarse batter. The batter needs to be about the consistency of pancake batter.
- I like to use an Indian style mixer-grinder for grinding, but a food processor or powerful blender may work. You may need to grind in 2-3 batches to prevent overloading your mixer.
- Mix batter well, it does not require fermentation and therefore is now ready to use.
- Preheat a griddle on medium heat and dot the surface lightly with oil (only for the first). Pour a ladle full of the batter in the center, then spread out into a circle using the rounded part of the ladle.
- Dot the surface of the dosa with oil (especially in any holes on the surface). Cover and let it cook for 3-4 minute Check the underside - it should be a rich golden color.
- When the underside is done, flip the dosa and let it cook uncovered for 2-3 minute
- Fold in half and remove to a plate. If you can, serve it right away instead of stacking - it tastes best when still crisp from the griddle. If you're the cook, I guess you're out of luck though.
- Repeat for the rest of the batter.
- Once the lentils and rice are ground, you may add chopped raw onions, chopped spinach, fenugreek leaves, or diced serrano into the batter. I'm fussy and don't like any of them.
- Serve hot with unsalted homemade butter, Indian pickle, chutney powder or sambar.
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