Tangy South Indian Adai Pancakes Recipe

About this recipe

Tangy South Indian Adai Pancakes are a wholesome and protein-packed breakfast option, made with a combination of rice and lentils, flavored with fresh curry leaves, green chilies, and a touch of tanginess from tamarind. These savory pancakes are crispy on the outside, soft on the inside, and perfectly spiced for a balanced yet satisfying start to your day. Paired with coconut chutney or tomato-onion chutney, they are a delightful way to enjoy a traditional South Indian meal—perfect for the whole family to relish together.

Ingredients

• 1 kg Rice
• 500 g Chana Dal
• 500 g Toor Dal
• 500 g Urad Dal
• - Dry Red Chillies
• - Grated Coconut
• 100 g Tamarind Paste
• 100 g Curry Leaves
• 500 g Onion
• 200 ml Mustard Oil
• 50 g Asafoetida Powder
• 50G Green Chilies
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the raw rice, chana dal, toor dal, and urad dal thoroughly, then soak them together in water for 4-5 hours or overnight.
2. 2. Drain the soaked mixture and grind it in a blender along with dried red chilies, tamarind pulp, turmeric powder, and salt, adding a little water to form a thick, coarse batter.
3. 3. In a small pan, heat 1 tbsp oil, add mustard seeds and cumin seeds, and allow them to splutter. Add curry leaves, asafoetida, and finely chopped green chilies. Sauté for 1-2 minutes, then mix this tempering into the batter.
4. 4. Stir in the grated coconut and finely chopped onion into the batter, ensuring everything is evenly combined.
5. 5. Heat a non-stick pan or griddle on medium heat and drizzle a little oil. Pour a ladleful of batter onto the pan and spread it into a thin pancake using the back of the ladle.
6. 6. Cook the pancake on medium heat for 2-3 minutes until the edges turn golden brown. Flip it gently and cook the other side for another 2 minutes.
7. 7. Repeat the process with the remaining batter, adding a little oil as needed, to make more pancakes.
8. 8. Serve the hot adai pancakes with coconut chutney, tomato-onion chutney, or sambar for a complete South Indian breakfast experience.