Hearty South Indian Veggie Adai Recipe

About this recipe

Hearty South Indian Veggie Adai is a wholesome breakfast dish made with a blend of lentils and rice, spiced moderately to suit a balanced palate. Packed with fiber and plant-based protein, this traditional recipe is perfect for a healthy start to the day, offering a satisfying crunch and a mildly spiced flavor profile. Served with coconut chutney or tomato relish, Adai is an earthy and nourishing meal for the whole family.

Ingredients

• 500 g Urad Dal
• 500 g Chana Dal
• - Dry Red Chillies
• 25 g Whole Black Pepper
• 100 g Curry Leaves
• 500 g Onion
• - Grated Coconut
• 100 g Coriander Leaves
• 200 ml Sesame Oil
• 1kg Swad Adatt Plus Matta Rice With 50% Bran, 1 Kg Pouch
• 50 g Asafoetida Powder
• 100 g Jeera
• 100 g Salt
• 500 g Toor Dal
• 1 kg Yellow Moong Dal

Instructions

1. 1. Rinse and soak the rice and lentils (toor dal, urad dal, chana dal, and moong dal) in water separately for 4 hours.
2. 2. Drain and grind the soaked rice along with the dried red chilies, cumin seeds, black peppercorns, and asafoetida into a coarse batter using minimal water.
3. 3. Grind the soaked lentils separately into a coarse paste. Combine the lentil paste with the rice batter in a mixing bowl.
4. 4. Add the finely chopped onion, grated coconut, curry leaves, chopped coriander leaves, and salt to the batter. Mix well to form a thick, spreadable consistency.
5. 5. Heat a flat pan or dosa tawa over medium heat and lightly grease it with sesame oil.
6. 6. Pour a ladleful of batter onto the hot pan and spread it into a thick pancake, about 6-8 inches in diameter.
7. 7. Drizzle a few drops of sesame oil around the edges and cook until golden brown and crispy, flipping to cook both sides evenly, about 2-3 minutes per side.
8. 8. Repeat with the remaining batter to make more Adai pancakes. Serve hot with coconut chutney or tomato relish.