4 Lentil Pancake ( Paruppu Adai )

Paruppu Adai with Molagai Podi

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)
Chana dal
Moong Dal
Masoor Dal
Green Split moong

Other ingredients: 2 green chillies, 2 red chillies, few curry leaves, Pinch of Asafoetida, Salt to taste, Oil for cooking.

Method:

1. Soak the above dals for 6-8 hours / overnight. After soaking, wash thoroughly to remove any sliminess.

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.

3. Add the asafoetida to the batter, the consistency of which should be slightly thicker than a dosa batter.

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.

5.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.

6.Serve hot with Molagai Podi / Chutney for breakfast*** or as a tiffin*. My favourite combination is Adai with Tomato Chutney**.

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 crispy texture.

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.

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Breakfast Lentils Dal Savoury Pancakes South Indian food Vegan Protein tiffin