4 Lentil Pancake ( Paruppu Adai )
Traditionally Adai (South Indian Lentil Pancake ) is made with a mixture of lentils in a certain proportion. This is my own version.
Sometimes, you have a little bit of all dals remaining in your pantry, then this is the best way to clean up all those bottles. You have soak the dals and then grind them to a fairly smooth paste.
Unlike a regular dosai, this batter requires no fermentation. You can immediately make the pancakes and serve with pickles / curds / jaggery. This is a highly nutritious food and packs a lot of protein with not much of fat. And you make it no-fat too if you are using a non-stick pan.
Paruppu Adai with Molagai Podi
Makes about 16 pancakes
- Soak the above dals for 6-8 hours / overnight. After soaking, wash thoroughly to remove any sliminess.
- Place the drained dals in a mixer (do it in 2 batches if mixer is small). Grind the dals with chillies, salt, curry leaves to a paste, maintaining some roughness for texture. Add a little water if grinding is tough. But take care not to make the batter watery.
- Add the asafoetida to the batter, the consistency of which should be slightly thicker than a dosa batter.
- Heat a greased non-stick pan, take a ladle full of batter and spread it circularly into a pancake. The pancake should be roughly 1/2 cm thick.
- Cook it for 30 seconds to a minute each side and let it turn golden brown. The time taken to cook / crispen will depend on the thickness of the pancake.
- Serve hot with Molagai Podi / Chutney for breakfast or as a tiffin. My favourite combination is Adai with Tomato Chutney.
Adai is filling enough to have as a light dinner with a bowl of curd and a piece of jaggery.
In case you add a little too much water during the grinding process, thicken the batter using some Rava (suji / semolina). This will add to the consistency as well as give it a crisp texture.