Are you ready to tantalize your taste buds with a deliciously crispy treat that’s not only packed with flavor but also brimming with nutrition? Meet Adai, the Indian lentil and rice pancakes that are a delightful fusion of wholesome ingredients and aromatic spices. Perfect for breakfast, lunch, or a savory snack, these pancakes are crispy on the outside and soft on the inside, making them utterly irresistible. With just a few simple steps, you can whip up a batch of these delectable pancakes that will have everyone asking for seconds. Dive into this recipe and discover the secret to creating the perfect Adai that will elevate your culinary repertoire!
Prep Time: 8 hrs
Cook Time: 20 mins
Total Time: 8 hrs 20 mins
Cuisine: Indian
Serves: 8 pancakes
Ingredients
- 1 cup rice
- 1/2 cup split chickpeas
- 1/2 cup split black gram
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 2 green chilies
- 1/2 cup chopped onions
- Oil for cooking
Instructions
- Thoroughly wash rice, split chickpeas, and split black gram separately under running water until water runs clear.
- Combine rice and lentils in a large bowl and soak together for 4-6 hours at room temperature to soften grains and improve digestibility.
- After soaking, drain excess water completely from the rice and lentil mixture.
- Transfer soaked grains to a high-powered blender or wet grinder. Add green chilies, cumin seeds, and salt.
- Grind the mixture into a smooth, slightly thick batter with a consistency similar to pancake batter. If too thick, add small amounts of water.
- Let the batter rest for an additional 30-45 minutes to allow fermentation and enhance flavor.
- Before cooking, fold in finely chopped onions into the batter, mixing thoroughly.
- Heat a flat griddle or non-stick pan over medium-high heat. Lightly grease with oil.
- Pour a ladleful of batter onto the hot griddle, spreading in a circular motion to create a thin, crispy pancake.
- Drizzle a little oil around the edges of the pancake. Cook for 2-3 minutes until bottom turns golden brown and crispy.
- Flip the adai and cook the other side for an additional 1-2 minutes until crisp and golden.
- Remove from griddle and serve hot with coconut chutney, sambar, or any preferred accompaniment.
Tips
- Soaking is Key: Make sure to soak the rice and lentils for at least 4-6 hours. This not only softens the grains but also enhances the digestibility of the pancakes.
- Blending Consistency: When grinding the batter, aim for a smooth yet slightly thick consistency, similar to traditional pancake batter. If it feels too thick, don’t hesitate to add a little water to achieve the right texture.
- Resting Time: Allow the batter to rest for 30-45 minutes after blending. This fermentation step is crucial as it deepens the flavor and helps achieve that perfect crispiness.
- Adjust Spice Levels: Feel free to adjust the number of green chilies according to your spice tolerance. You can also add other spices like ginger or curry leaves for an extra kick!
- Cooking Technique: Ensure your griddle or pan is hot enough before pouring the batter. A well-heated surface helps to create that golden-brown, crispy exterior that makes Adai so delightful.
- Serving Suggestions: Serve your Adai hot with coconut chutney, sambar, or even yogurt for a refreshing contrast. They also make a great accompaniment to pickles for an added zing!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
