Spicy South Indian Lentil Pancakes Recipe

About this recipe

Spicy South Indian Lentil Pancakes, also known as Adai, are a delicious and protein-packed breakfast option perfect for fitness enthusiasts. Made with a blend of lentils, rice, and aromatic spices, these pancakes are both nutritious and flavorful. The batter is spiced with cumin, dried red chilies, and curry leaves, giving it a bold and zesty kick. Paired with coconut chutney or a dollop of plant-based yogurt, these pancakes are a wholesome way to start your day with energy and taste.

Ingredients

• 1 kg Rice
• - Dry Red Chillies
• 100 g Curry Leaves
• 1 liter Sunflower Oil
• 500 g Chana Dal
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Salt
• 500 g Toor Dal
• 20 g Turmeric Powder
• 1 kg Yellow Moong Dal
• 50 g Asafoetida Powder

Instructions

1. 1. Rinse the rice, toor dal, chana dal, and moong dal thoroughly and soak them together in water for 4-6 hours or overnight.
2. 2. Drain the soaked rice and lentils, then transfer them to a blender along with dried red chilies, cumin seeds, and asafoetida. Blend into a coarse batter, adding a little water if needed to achieve a pourable consistency.
3. 3. Transfer the batter to a bowl and mix in turmeric powder, salt, chopped coriander leaves, and curry leaves. Let the batter rest for 15-20 minutes.
4. 4. Heat a non-stick skillet or tawa over medium heat and lightly grease it with a few drops of oil.
5. 5. Pour a ladleful of batter onto the skillet and spread it out evenly into a thin pancake. Drizzle a few drops of oil around the edges and cook for 2-3 minutes until golden and crisp.
6. 6. Flip the pancake and cook the other side for another 2 minutes. Repeat with the remaining batter.
7. 7. Serve the pancakes hot with coconut chutney, plant-based yogurt, or your favorite side dish.