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.
Dals used: (total 2 cups-makes about 16 pancakes)
Green Split moong
Other ingredients: 2 green chillies, 2 red chillies, few curry leaves, Pinch of Asafoetida, Salt to taste, Oil for cooking.
2.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.
4.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.
6.Serve hot with Molagai Podi / Chutney for breakfast*** or as a tiffin*. My favourite combination is Adai with Tomato Chutney**.
Do check out...
*what SaffronHut has to say about Tiffin time
**Sailu's tomato chutney recipe which will go perfectly with Adai
***the new event on Saffrontrail..Weekend Breakfast Blogging- Reminding you to send your entries by 10th July.
Disclaimer: Any resemblance in recipe idea, pictures, words is purely co-incidental.