Indian Lentil Pancakes (Adai Dosa)
Recipe makes: 15 pancakes (1 pancake per serving)
Preparation time: 4-5 hours
Cook time: 20 minutes
What you need to make this recipe:
- 1 cup raw white rice (long grain)
- ½ cup red lentils
- ¼ cup split chickpeas (also called Bengal gram/channa dal)
- 1 tbsp urad dal
- 2 green chilis
- 3 red chilis or red pepper flakes
- 1 small piece ginger (can be cut into small pieces)
- ¼ tsp asafoetida
- 1 tsp salt
- 2 Tbsp oil
Ingredients to add to batter
- One medium onion, finely chopped
- 2 Tbsp Shredded Coconut (medium)
- Curry leaves –a little
- 1/2 carrot (grated)
How to make Indian Lentil Pancakes
Step 1: Soak rice and dal (all legumes) together for 4-5 hours
Step 2: Grind the rice and dal coarsely with slow additions of water along with green chillies, red chillies, ginger, asafoetida and salt in a food processor or blender. The batter should not be too thick or runny.
Step 3: Add the finely chopped onions, few curry leaves and shredded coconut to the batter and mix to evenly distribute. (Small amounts of water can be added to loosen the batter a bit).
Step 4: Heat a griddle or a non-stick frying pan and pour a ladle of batter and spread it in a circular motion. Top it with some grated carrot.
Step 5: Drizzle a tsp of oil around the crepes and on the inside.
Step 6: Once cooked, flip it over to the other side and drizzle a tsp of oil and let it get cooked.
Step 7: After both sides are cooked well, remove from tawa and serve with some brown sugar/maple syrup.
Allergy information:
None
About this recipe:
Adai Dosa is a protein dense South Indian lentil pancake recipe combining healthy plant protein and fibre.
Storage information: Refrigerate within 2 hours of preparation. Store in refrigerator for up to 1-2 days.
Nutrition Facts Table
Nova Scotia School Food and Beverage Standards: Moderate