Adai Quesadilla Using Farmztofamiliez Multi-Dal Adai Batter
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About Adai Quesadilla Using Farmztofamiliez Multi-Dal Adai Batter
I recently had the pleasure of reviewing the full range of batters from Farmz to Families in association with Plattershare, and was inspired to create something unique—Adai Quesadilla using their Multi-Dal batter. This fusion recipe brings together the wholesome goodness of traditional South Indian adai with the cheesy, vibrant flair of a quesadilla.
Packed with a medley of bell peppers, sweet corn, cheddar cheese, and onions, this dish makes for a healthy and satisfying after-school snack or a light lunch. The protein-rich batter from Farmztofamiliez ensures every bite is both nutritious and delicious, making it a great way to sneak in extra veggies and flavors that everyone will love.
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Recipe Time & More
Ingredients
- 500 gm Batter (adai)
- 1/4 Cup Bell Pepper (or capsicum chopped capsicum)
- 1/4 Cup Sweet Corn (ready to use)
- 1/2 Cup Cheddar Cheese (grated)
- 1 Onion (chopped)
- 3 Green Chilli (chopped)
- Italian Seasoning (paprikka and if required)
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Instructions
- Dilute the adai batter with water and adjust salt as per taste.
- Heat a tawa or nonstick pan ladle the batter and spread to form a 8 inch disc add 2 tsp oil to the crepes cover and allow to cook for 2 minutes.
- After 2 minutes flip the crepe and cook for another 2 more minutes. Prepare as many crepes and reserve.
- Using the same tawa place the crepe on medium heat to prepare quesadilla. Start layering the crepe with onion, chilies, tomato, corn, and peppers topped with cheese, sprinkle paprika and Italian seasoning and fold.
- Add 2 more tsp oil and fry the quesadilla till light golden brown color on both sides serve hot or pack for lunch and Enjoy 😋
Recipe Notes
Additional Tips
- For extra crispiness, cook the adai base on medium-high heat until the edges turn golden before adding the filling and folding—this will help the quesadilla hold its shape and add a satisfying crunch.
- Try using a mix of cheeses such as mozzarella and pepper jack along with cheddar for extra meltiness and a flavor boost that complements both the South Indian and Mexican elements.
- If you want a vegan version, use plant-based cheese and swap out the adai batter for a lentil-and-rice batter with no yogurt or ghee; add a touch of nutritional yeast for a cheesy flavor.
- Serve with a duo of dips, such as tangy mint chutney and smoky salsa, to highlight both the Indian and Mexican fusion aspects and provide a fun, interactive eating experience.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 8kcal | Carbohydrates: 2g | Sugar: 1g
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Absolutely mouthwatering! Great share.
What a great recipe! Thanks for sharing.
Such a tempting dish! Thank you.
I’m eager to make this recipe!
Such a flavorful dish! Can’t wait to taste it.