Adai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1c whole green mung beans1c red lentils1 small onion chopped1 clove garlic1c water1t cumin seed1t salt1inch piece fresh gingeroil or nonstick spray for fryingfresh chilis, dried red pepper, black mustard seeds, black peppercorn to tastewater for soaking
Day before prep: Combine lentils and mung beans in a large bowl, then fill with water until the water just covers the surface of the pulses. Allow to soak overnight. The next day they will have begun to sprout.
Quick prep: soak beans as above for 2-3 hours
Drain soaking liquid from beans and move them to the bowl of a food processor (or blender). Add onion,garlic, salt and ginger.
If using cumin seed, mustard seed and dried chilis, toast these briefly in a dry pan (covered) until they become aromatic - watch closely to prevent scorching about 1-2min only.
Add these to the food processor and process until a uniform consistency is achieved. The mixture should have a creamy appearance flecked with green and red. Note: if using a blender you may need to work in batches adding a little water at a time and scraping down sides as you go. You may add up to 1/4c of water to aid in blending.
Remove from processor to a container suitable for pouring or large bowl. Add remaining water.
Lightly oil and heat skillet. Pour or ladle batter onto hot pan, spreading in a circular motion with the back of a spoon until thin. When top surface appears dry, flip with a spatula. Repeat for each pancake oiling pan as needed.
Good served stuffed with curried potatoes or other vegetables.
Makes approx. five 8" rounds
Number of Servings: 5
Recipe submitted by SparkPeople user ABERRY.
Quick prep: soak beans as above for 2-3 hours
Drain soaking liquid from beans and move them to the bowl of a food processor (or blender). Add onion,garlic, salt and ginger.
If using cumin seed, mustard seed and dried chilis, toast these briefly in a dry pan (covered) until they become aromatic - watch closely to prevent scorching about 1-2min only.
Add these to the food processor and process until a uniform consistency is achieved. The mixture should have a creamy appearance flecked with green and red. Note: if using a blender you may need to work in batches adding a little water at a time and scraping down sides as you go. You may add up to 1/4c of water to aid in blending.
Remove from processor to a container suitable for pouring or large bowl. Add remaining water.
Lightly oil and heat skillet. Pour or ladle batter onto hot pan, spreading in a circular motion with the back of a spoon until thin. When top surface appears dry, flip with a spatula. Repeat for each pancake oiling pan as needed.
Good served stuffed with curried potatoes or other vegetables.
Makes approx. five 8" rounds
Number of Servings: 5
Recipe submitted by SparkPeople user ABERRY.
Nutritional Info Amount Per Serving
- Calories: 135.0
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 467.8 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 6.5 g
- Protein: 6.6 g
Member Reviews