Indian🍞 Bread & bakery

Adai

Name: Adai
Total time: 15 min
Cuisine: Indian
Ingredients: ½ cup split pigeon peas (toovar dal); ¼ cups split red lentils (masoor dal); ½ cup split skinless green gram (dhuli moong dal); ¼ cups split Bengal gram (chana dal); ¼ cups short grain rice; 1 inch ginger; 10-12 curry leaves; 2-3 dried red chillies; 1 tsp cumin seeds; ½ tsp asafoetida (hing); to taste salt; ~2 tbsp oil; ~½ cup coconut chutney

⏱ 15 min

A traditional South Indian crepe made with a blend of lentils and rice, featuring a crispy exterior and soft interior. This protein-rich, wholesome dish is a classic breakfast and festival favorite.

High-proteinLow-cal

Adapted from a video by Sanjeev Kapoor Khazana

Adai Recipe by Sanjeev Kapoor | High Protein Dosa | Healthy South Indian Recipe

Watch on YouTube

Ingredients

split pigeon peas (toovar dal)½ cup
split red lentils (masoor dal)¼ cups
split skinless green gram (dhuli moong dal)½ cup
split Bengal gram (chana dal)¼ cups
short grain rice¼ cups
gingerroughly chopped1 inch
curry leaves10-12
dried red chilliesstemmed2-3
cumin seeds1 tsp
asafoetida (hing)½ tsp
saltto taste
oilfor cooking~2 tbspest.
coconut chutneyfor serving~½ cupest.

Steps

1
Soak all the lentils (pigeon peas, red lentils, green gram, and Bengal gram) and rice separately for 1 hour, then drain.
2
Combine the drained lentils, rice, ginger, curry leaves, dried red chillies, cumin seeds, asafoetida, and salt in a grinder. Add approximately 1.5 cups of water and grind until the batter reaches a fine, smooth consistency.
3
Heat a nonstick skillet or griddle. Spread a ladleful of batter thinly on the surface and drizzle oil around the edges. Cook over medium heat for 2 to 3 minutes until the edges begin to turn golden.
4
Flip the crepe and cook the other side for another 2 to 3 minutes until both sides are golden and crispy.
5
Transfer to a plate and serve hot alongside coconut chutney.

Adai

Ingredients

Steps

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