Savory South Indian Vegetable Adai Recipe

About this recipe

Savory South Indian Vegetable Adai is a wholesome and flavorful lentil-based pancake packed with vegetables and spices, perfect for a nourishing breakfast. Made with a blend of rice, lentils, and aromatic seasonings, this dish is rich in protein and balanced with fresh vegetables for a satisfying start to your day. The medium spice level ensures a delightful warmth without overwhelming the palate, making it suitable for a united family meal. The crispy edges and soft interior create a perfect texture, while the addition of coconut chutney or tomato chutney as a side makes it even more irresistible.

Ingredients

• 1 kg Rice
• 500 g Toor Dal
• 500 g Chana Dal
• 500 g Urad Dal
• 1 kg Yellow Moong Dal
• 250 g Carrot
• 100 g Curry Leaves
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• - Grated Coconut
• - Chilli Green 100 G
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Salt
• 250 g Spinach

Instructions

1. 1. Rinse and soak the rice and lentils (toor dal, chana dal, urad dal, moong dal) together in water for 4-5 hours.
2. 2. Drain the soaked rice and lentils, then blend them into a thick batter using a mixer. Add green chilies for spice and a little water to adjust consistency.
3. 3. Mix the batter with turmeric, salt, cumin seeds, chopped spinach, grated carrot, coriander leaves, curry leaves, and grated coconut (optional). Ensure the batter is well combined.
4. 4. Heat a non-stick pan or griddle over medium heat and drizzle a little oil. Pour a ladleful of batter onto the pan and spread it evenly into a circular shape.
5. 5. Cook the adai for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2 minutes.
6. 6. Remove the cooked adai and repeat with the remaining batter. Serve hot with coconut chutney or tomato chutney.