Crispy Carrot Adai Bites with Tomato-Mint-Cashew Chutney
35 minutes
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About Crispy Carrot Adai Bites with Tomato-Mint-Cashew Chutney
Imagine sinking your teeth into crispy, bite-sized Carrot Adai, a fun and flavorful twist on a South Indian breakfast favorite! These savory little pancakes are made with a wholesome lentil and rice batter, bursting with the sweetness of grated carrots and perfect for any time of day.This recipe elevates the nutritional value while keeping things kid-friendly and easily adaptable for gluten-free diets. Serve them with a vibrant Tomato-Mint-Cashew Chutney and crunchy Omapodi for a truly unforgettable culinary experience.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Spice Powder
- 2 tsp Fennel Seeds
- 5 clove Garlic
- 2 Chillies dried, red
Tomato-Mint-Cashew Chutney
Carrot Adai Bites
- 530 gm Adai Batter freshly ground or store-bought
- 1/2 cup Carrot grated
- 2-3 tsp Water
- 1/2 tsp Salt or to taste
- Oil for cooking
Instructions
Make the Spice Powder
- Dry roast the fennel seeds, garlic cloves, and dried red chilies separately until fragrant. This enhances their flavor.
- Let the roasted ingredients cool completely. Then, grind them into a coarse powder using a spice grinder or mortar and pestle.
Make the Tomato-Mint-Cashew Chutney
- Heat 1 tablespoon of oil in a pan. Add the halved cashews and sauté until lightly golden brown.
- Add the ginger and garlic to the pan. Sauté for a minute until fragrant.
- Add the green chilies and sauté until they soften slightly.
- Add the chopped onion and sauté until translucent.
- Add the chopped tomatoes and tamarind. Sauté briefly, then cover the pan and cook for a few minutes until the tomatoes soften.
- Stir in the fresh mint leaves and sauté for a few seconds.
- Remove the pan from the heat and let the mixture cool completely.
- Once cooled, add salt and blend the mixture into a smooth paste. There's no need to add water.
Make the Carrot Adai Bites
- In a bowl, combine the adai batter, grated carrot, spice powder, water, and salt.
- Mix well to ensure the ingredients are evenly distributed. The batter should be thick, not watery.
- Heat a griddle or tawa over medium heat. Using a small ladle, pour a ladleful of batter onto the hot tawa, starting from the edges and moving towards the center to create small, round adai.
- Drizzle a little oil around each adai.
- Cook for 2-3 minutes per side, or until the edges start to brown and the adai are cooked through.
- Flip the adai carefully and cook the other side until golden brown and crispy.
- Transfer the cooked adai to a warm container to keep them soft.
- Repeat the process with the remaining batter.
Serve
- Place the carrot adai bites on a serving plate.
- Spread a generous amount of the tomato-mint-cashew chutney over each adai.
- Sprinkle with omapodi and garnish with a halved cashew nut.
- Serve the carrot adai bites immediately while they are warm and crispy.
Recipe Notes
Good To Know
- This recipe was created by home chef Rajeswari Annamalai in partnership with FarmztoFamiliez, using their Adai Dosa Batter.
- Rajeswari is a home chef and self-taught baker with a passion for cooking and travel, inspiring her to explore diverse cuisines.
- She focuses on healthy cooking, believing that a healthy lifestyle contributes to a healthy next generation.
Expert Tips
- For extra crispy adais, use a well-seasoned cast iron skillet or tawa.
- Adjust the batter consistency by adding a little water or dosa batter if needed – it should be pourable but not too thin.
- Get creative with the fillings! Try adding grated coconut, finely chopped vegetables, or even a sprinkle of cheese to the adais before cooking.
Storage Instructions
- Store leftover adais in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet or microwave until warmed through.
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Recipe Nutrition
Calories: 489kcalCarbohydrates: 100gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1040mgPotassium: 335mgFiber: 3gSugar: 5gVitamin A: 2913IUVitamin C: 39mgCalcium: 43mgIron: 1mg
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4 Comments
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This is a fantastic recipe! Thanks for sharing.
This looks fantastic! Appreciate the share.
Great recipe! I’m eager to try it.
Yum! This recipe is a must-try.