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Adai - South Indian Lentil Pancakes
Adai is a delightful and nutritious South Indian pancake made from a fermented blend of lentils and rice. Rich in protein and fiber, it is a popular breakfast or dinner dish in Tamil Nadu and Kerala. Traditionally served with coconut chutney or avial, adai is not just a meal but a celebration of flavors and textures, embodying the essence of South Indian cuisine. Its origins trace back to centuries, where it was enjoyed by families for its wholesome ingredients and satisfying taste. The crispy edges and soft center make it perfect for any time of the day.
Ingredients
- Raw rice
- 1 cup
- Moong dal
- 1/4 cup
- Urad dal
- 1/4 cup
- Chana dal
- 1/4 cup
- Toor dal
- 1/4 cup
- Red chillies
- 2-3, or to taste
- Asafoetida
- 1/4 teaspoon
- Salt
- 1 teaspoon, or to taste
- Water
- as needed
- Oil
- for cooking
- Coconut chutney
- for serving
Instructions
- Soak the raw rice and all the dals (moong, urad, chana, toor) in water for about 2 hours to soften.
- Drain the soaked ingredients and transfer them to a blender. Add red chillies, asafoetida, and salt. Gradually add water and blend to achieve a coarse batter consistency; it should not be too runny.
- Once blended, transfer the batter to a bowl and cover it with a cloth. Let it ferment in a warm place for about 2 hours, or until it expands slightly and has a pleasant aroma.
- After fermenting, heat a tawa or non-stick pan over medium heat. Lightly grease the surface with oil.
- Pour a ladleful of the fermented batter onto the tawa and gently spread it into a thin circle, about 6-8 inches in diameter.
- Drizzle some oil around the edges and on top of the pancake. Cook until the bottom turns golden brown, about 3-4 minutes.
- Flip the adai and cook the other side until it’s golden brown as well, approximately another 2-3 minutes.
- Repeat the process for the remaining batter, adding more oil as necessary.
- Serve the hot adai with coconut chutney or avial for a delicious meal.
Tips
- For a variation, you can add finely chopped onions, grated carrots, or spinach to the batter before cooking for added flavor and nutrition.
- The batter can also be prepared the night before and left to ferment overnight for a deeper flavor.
- If you prefer a spicier version, increase the number of red chillies according to your taste.
Dietary Information
Servings: 4 Dish Type: Breakfast/Dinner Prep Time: 15 minutes (plus soaking and fermenting time) Cook Time: 30 minutes Calories: 200 Fat: 8g Carbs: 28g Protein: 10g Sodium: 300mg Sugar: 1g
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