South Indian Lentil Pancakes (Adai)

Name: South Indian Lentil Pancakes (Adai) Recipe
Yield: 4
Ingredients: South Indian Lentil Pancakes (Adai); 1 C mixed lentils (red brown green etc.); 2 C brown rice; 1/2 t salt (optional); The night before wash and rinse the lentils thoroughly. When the rinse water runs clear soak the lentils and rice together in a bowl with fresh water overnight. The next day drain and grind into a semi-coarse paste in a blender adding water as needed.. Put the batter into a bowl add salt cover and let sit a few hours. This can be blended in the morning and will be ready to cook for dinner. For a sourdough flavor let it ferment overnight.; Drop a ladleful of the batter in the center of a non-stick pan that is hot enough to make a drop of water dance. Push down in the center with a large spoon to make a thin round pancake. When the top looks dry wait 20-40 seconds more turn and cook the other side. Serve immediately with a chutney (see the recipe for Cilantro Chutney). The batter can be refrigerated for about a week.; Add additional ingredients for variety. Try any combination of finely chopped onions jalapenos spinach ginger cumin seeds garlic curry powder cinnamon or other favorite spices.; 4 servings each: Calories 445 Fat 2.3 g (5% cff) Carbohydrate 89.95 g Protein 15.29g

Number of Servings: 4

Ingredients

South Indian Lentil Pancakes (Adai)1 C mixed lentils (red, brown, green, etc.)2 C brown rice1/2 t salt (optional) The night before, wash and rinse the lentils thoroughly. When the rinse water runs clear, soak the lentils and rice together in a bowl with fresh water overnight. The next day, drain and grind into a semi-coarse paste in a blender adding water as needed.. Put the batter into a bowl, add salt, cover and let sit a few hours. This can be blended in the morning and will be ready to cook for dinner. For a sourdough flavor, let it ferment overnight. Drop a ladleful of the batter in the center of a non-stick pan that is hot enough to make a drop of water dance. Push down in the center with a large spoon to make a thin, round pancake. When the top looks dry, wait 20-40 seconds more, turn and cook the other side. Serve immediately with a chutney (see the recipe for Cilantro Chutney). The batter can be refrigerated for about a week. Add additional ingredients for variety. Try any combination of finely chopped onions, jalapenos, spinach, ginger, cumin seeds, garlic, curry powder, cinnamon or other favorite spices. 4 servings, each: Calories 445, Fat 2.3 g (5% cff), Carbohydrate 89.95 g, Protein 15.29g

Directions

Number of Servings: 4

Recipe submitted by SparkPeople user C77JENSON.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 166.6
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 292.7 mg
Total Carbs: 32.9 g
Dietary Fiber: 5.7 g
Protein: 6.7 g

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