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

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