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
Ingredients
- 1/2 cup chana dal
- 1/2 cup moong dal
- 1/2 cup masoor dal
- 1/2 cup moong green split
- 2 green chillies
- 2 chillies red
- curry leaves few
- pinch asafoetida
- to taste salt
Instructions
- 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.
Notes
Notes:
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.