Savory Millet And Lentil Adai Pancakes Recipe

About this recipe

Savory Millet and Lentil Adai Pancakes are a nutritious and satisfying South Indian breakfast option that combines the earthy flavors of lentils and millet with aromatic spices. These protein-packed pancakes are crisp on the outside and soft inside, making them perfect for a wholesome start to your day. Balanced with moderate spices and fiber-rich ingredients, this dish supports weight loss goals while being light yet flavorful. Pair with coconut chutney or a dollop of yogurt for a complete meal that is sure to please the whole family.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 1 kg Yellow Moong Dal
• 500 g Chana Dal
• 500 g Urad Dal
• - Dry Red Chillies
• 100 g Curry Leaves
• 200 ml Mustard Oil
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the millet, split yellow lentils, split Bengal gram, and split black gram thoroughly and soak them in water for 4-6 hours or overnight.
2. 2. Drain the soaked grains and lentils, then blend them into a smooth batter using minimal water. Add dried red chilies, cumin seeds, turmeric powder, and red chili powder during blending.
3. 3. Transfer the batter to a bowl and mix in fresh curry leaves, chopped coriander leaves, chopped green chilies, and salt. Adjust the consistency with water to achieve a pancake batter texture.
4. 4. Heat a non-stick skillet or griddle over medium heat and grease it lightly with oil.
5. 5. Pour a ladleful of batter onto the skillet and spread it into a thin pancake. Cook for 2-3 minutes until the edges turn golden brown, then flip and cook the other side for another 2-3 minutes.
6. 6. Repeat the process with the remaining batter, greasing the skillet as needed.
7. 7. Serve the pancakes hot with coconut chutney or yogurt for a wholesome breakfast.