Vegetable Adai

Adai is a sort of thick pancake made with lentils usually. Here, I have added vegetables to give it a healthier twist. This is a wonderful breakfast - packed with protein and vegetable goodness.


Vegetable Adai

1 cup Parboiled Rice
1/4 cup Urad Dal
1/4 cup Toor Dal
1/4 cup Bengal Gram Dal (Kadalai Paruppu)
6 Dried Red Chillies
1 tsp Asoefetida
3 tbsp Coconut, shredded
1 Onion, chopped fine
1 Tomato, chopped fine
1 Carrot, cooked
1/4 cup shredded Cauliflower, or cut into tiny pieces, cooked
1/4 cup Peas, cooked
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 cloves Garlic
Salt, to taste
1/4 cup Cilantro Leaves, chopped

Soak the rice and the dals for 2-3 hours. Grind the soaked mixture to a grainy consistency after washing well.

Heat some oil and add the garlic, coconut, mustard seeds, cumin, onions and saute well. Add the vegetables and continue to saute. Add this mixture to the ground rice and dals. Add the tomato, asoefitida, salt, cilantro and mix well. If needed, you can add a 1/4 cup water to get the batter to a pouring consistency.

Heat a dosa/ crepe pan. Pour a ladle-ful of the batter onto the heated pan. Wait for a few minutes for one side to brown and then flip it over and cook for a few more minutes. Repeat the flipping every couple of minutes for about 6-8 minutes.

Serve with chutney or sambar.