Red Lentil Adai With Plantain Fry Recipe

About this recipe

A high-protein, crispy red lentil adai paired with mildly spiced pan-fried plantains, offering a balanced and filling dinner inspired by Tamil Nadu culinary traditions.

Ingredients

• 20G Curry Leaves
• 500 g Rice
• 200 ml Sesame Oil
• - Raw Banana (Plantains)
• loose Ginger
• - MASOOR DAL
• 100 G Asafoetida / Hing 100 G
• - Mustard Seeds
• 10G Salt
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 250 ml Vvd Pure Coconut Oil

Instructions

1. Step 1: Drain the soaked red lentils and rice. Add them to a blender along with soaked red chilies, ginger, and salt. Blend into a slightly coarse batter, adding water as needed. The batter should have a pouring consistency.
2. Step 2: Stir in asafoetida and chopped curry leaves into the batter. Adjust salt and let it rest for 10 minutes.
3. Step 3: Heat a non-stick pan. Grease it lightly with sesame oil. Pour a ladleful of batter, spread it in a circular motion to make a thin pancake, and drizzle a little oil around the edges. Cook on medium heat until the edges are crisp and the bottom is golden brown. Flip and cook the other side until golden. Repeat for the remaining batter.
4. Step 4: For the plantain fry, heat vegetable oil in a pan. Add mustard seeds and let them splutter. Add sliced plantains, turmeric powder, red chili powder, coriander powder, and a pinch of salt. Toss gently to coat the slices evenly.
5. Step 5: Cook the plantains on medium heat, stirring occasionally, until they turn golden and slightly crisp.
6. Step 6: Serve the adai hot with the spiced plantain fry on the side, along with a dip of coconut chutney if desired.