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A delicious breakfast or evening snacks recipe made from rice and a mix of lentils.
1 cup Rice
½ cup Red lentils
½ cup Chickpea
¼ cup Black lentils
3 nos Dry red chilli ( optional )
1 tsp Salt
1 no Onion (finely chopped)
2-4 nos Green chillies
1 tsp Ginger (finely chopped)
¼ tsp Asafoetida
10 nos Curry leaves ( optional )
2 stks Coriander leaves
1 tsp Cumin seeds
¼ cup Oil
Soak rice and lentils separately for at least 4-5 hours.
Grind them together to a coarse texture along with dry red chillies, ginger, curry leaves, cumin seeds, asafoetida and required water.
To this add chopped onion, green chillies, chopped coriander and salt.
Mix everything to form a moderately thick batter, but not dry.
Take a ladle full of this batter and pour on a hot frying pan and slightly pat or swirl to form a circular pan cake.
Add a teaspoon of oil and cook until the top portion turn brown, then flip to the other side and cook for couple of minutes.
The delicious Adai is ready.
I actually cooked them up and they turned out really well. Very tasty just different to what I have made before.
Nice to read you finally cooked the perfect Adai :) Thanks for your queries and feedback.
looks so yummy. i think you already know its not sweet like a pan cake :) its different from dosai too and very nutritious because of the lentils
these look fantastic. How long does the batter last in the fridge? Thank you.