Crispy Upma Adai: A South Indian Delight with a Twist
45 minutes
1254 reads
About Crispy Upma Adai: A South Indian Delight with a Twist
Embark on a South Indian culinary adventure with Crispy Upma Adai, a delightful fusion of two breakfast classics. Imagine the comforting flavors of roasted semolina upma transformed into crispy, savory pancakes, infused with aromatic spices.This unique twist on traditional upma offers a satisfying crunch and incredible versatility. Quick and easy to prepare, it's the perfect meal any time of day.Enjoy your Crispy Upma Adai with a dollop of coconut chutney, a bowl of tangy sambar, or a side of spicy pickle for an authentic South Indian experience.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 2 cup Rice raw
- 1 tbsp Peppercorns or cumin seeds
- 1 tbsp Pigeon Pea
- 1 Chili dried, red
Wet Ingredients
- 2 tbsp Coconut Oil
- 3 Chillies finely chopped, green, or red chilies
- 1/2 tsp Asafoetida Powder hing
- 1 1/2 tsp Salt or to taste
- 4 1/2 cup Water
Optional Ingredients
- 2 tbsp Coconut grated
- 1 sprig Curry Leaves
Instructions
- In a dry grinder or spice mill, combine the raw rice, peppercorns (or cumin seeds), toor dal, and dried red chili. Grind to a coarse consistency, similar to rawa or semolina. Set aside.
- Heat the coconut oil in a large pan over medium heat. Add the green chilies (or red chilies), asafoetida powder, and curry leaves. Sauté for about 30 seconds until fragrant.
- Pour in the water and bring to a rolling boil. Add salt. Boiling the water ensures even cooking of the upma.
- Slowly add the ground rice mixture to the boiling water, stirring continuously to prevent lumps. This helps achieve a smooth and creamy texture.
- Reduce the heat to low, cover the pan, and simmer for 10-13 minutes, or until the upma is cooked through and the water is absorbed. Stir occasionally to prevent sticking.
- Once cooked, remove the upma from the heat and let it cool slightly. Divide the upma into lemon-sized portions and shape them into thick, round patties.
- Heat a tawa or griddle over medium heat. Lightly grease with oil. Cook the upma adai patties for 2-3 minutes per side, or until golden brown and crispy. Serve hot with your favorite chutney, sambar, or pickle.
Recipe Notes
Good To Know
- For a crispier texture, spread the adai batter thinly on the pan and cook over medium heat. Drizzle a bit of extra coconut oil around the edges for a golden, crunchy finish.
- If you prefer a nuttier flavor, add a handful of roasted chana dal or urad dal to the batter before cooking. This also boosts the protein content and adds extra crunch.
- To make this dish vegan, double-check that your hing (asafoetida) is not compounded with dairy, as some brands use wheat or dairy as a base.
- Leftover Upma Adai can be reheated in a hot tawa or skillet to restore its crispiness. Avoid microwaving, as it may turn soggy.
Expert Tips
- Soaking the lentils and rice for Upma Adai for a longer period, even overnight, can result in a lighter and fluffier batter.
- Experiment with different vegetables in your Upma Adai. Finely chopped carrots, peas, or beans work well and add nutritional value.
- Adjust the spice level by adding more or fewer green chilies to the batter. You can also add a pinch of red chili powder for extra heat.
Storage Instructions
- Store leftover Upma Adai in an airtight container in the refrigerator for up to 2 days.
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Recipe Nutrition
Calories: 559kcalCarbohydrates: 25gProtein: 2gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 855mg
Subhashni Venkatesh
Articles: 165
5 Comments
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Such a tempting dish! Thank you.
This looks incredible! Thank you.
Yum! This recipe is a must-try.
Absolutely mouthwatering! Great share.
Looks so mouthwatering! Thanks for sharing.