Cheesy Vegetable Stuffed Multigrain Adai: A Healthy South Indian Pancake
4 hours 20 minutes
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About Cheesy Vegetable Stuffed Multigrain Adai: A Healthy South Indian Pancake
Elevate your breakfast routine with this delicious and nutritious Cheesy Vegetable Stuffed Multigrain Adai! This South Indian pancake gets a wholesome makeover with the addition of foxtail millet, parboiled rice, and a blend of pulses, creating a power-packed start to your day. It's a flavorful and satisfying alternative to traditional pancakes.The secret lies in the flavorful cheesy vegetable filling. A vibrant mix of capsicum, tomato, onion, and carrot, combined with melted processed cheese, adds a delightful layer of taste and texture. This recipe is perfect for a healthy and satisfying breakfast or a light yet fulfilling lunch.This recipe is easy to follow, even for beginner cooks, and the results are guaranteed to impress. Get ready to enjoy a unique and delicious twist on a classic South Indian favorite!
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Recipe Time & More
Prep4 hours
Cook20 minutes
Total4 hours 20 minutes
Ingredients
For the Adai Batter
- 1 cup Foxtail Millet
- 1 cup Rice parboiled
- 1 cup Pulses chawli, matki (equal parts), mixed, moong dal
- 2 tbsp Lentils black, split
- 1.5 tsp Salt or to taste
Instructions
Prepare the Adai Batter
- Soak the foxtail millet, parboiled rice, mixed pulses, and urad dal in plenty of water for at least 4 hours, or preferably overnight.
- Grind the soaked ingredients in a blender to a smooth batter, adding water as needed to achieve a slightly pourable consistency.
- Season with salt and set aside for 2-3 hours to allow the flavors to meld.
Prepare the Cheesy Vegetable Filling
- Heat 1 tablespoon of oil in a pan over medium heat. Add the finely chopped onion, capsicum, and tomato. Sauté for 3-4 minutes until softened.
- Add the grated carrot and sauté for another 2 minutes. Season with salt to taste.
- Stir in the processed cheese cubes until melted and well combined with the vegetables. Remove from heat and stir in the chopped coriander.
Cook the Adai
- Heat a lightly oiled non-stick pan or griddle over medium heat.
- Pour a ladleful of the adai batter onto the hot pan, spreading it thinly to form a small pancake.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Spoon a portion of the cheesy vegetable filling onto one half of the cooked adai.
- Fold the other half over the filling to create a half-moon shape.
Serve
- Serve the Cheesy Vegetable Stuffed Multigrain Adai hot with your favorite chutney (coconut chutney or mint chutney are excellent choices). Enjoy!
Recipe Notes
Expert Tips for the Best Multigrain Adai
- For a smoother batter, strain the batter through a fine-mesh sieve before cooking.
- Adjust the amount of water in the batter based on your preferred consistency. A slightly thicker batter will result in thicker adais.
- Feel free to experiment with other vegetables in the filling, such as spinach, peas, or beans.
- If you don't have processed cheese, you can use grated cheddar or mozzarella cheese.
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Recipe Nutrition
Calories: 100kcalCarbohydrates: 21gProtein: 4gSodium: 1710mgFiber: 2gSugar: 2g
Priya Iyer(Anitha)
Articles: 50
3 Comments
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This looks so good! Appreciate the share.
This looks incredible! Thank you.
Great recipe! I’m eager to try it.