Nutritious Navadhanya Adai: A South Indian Protein-Packed Pancake
45 minutes
793 reads
About Nutritious Navadhanya Adai: A South Indian Protein-Packed Pancake
Craving a crispy, flavorful, and healthy pancake? Look no further than this Navadhanya Adai, a South Indian delight made with nine nutritious lentils and grains. It's a protein powerhouse that will tantalize your taste buds!This incredibly versatile dish is perfect any time of day, from breakfast to dinner. Imagine biting into a warm, crispy adai bursting with earthy flavors, perfectly complemented by a dollop of creamy Avial or tangy Coconut Chutney.Follow our easy step-by-step instructions and experience the wholesome satisfaction of this traditional recipe. You'll be amazed at how simple it is to create this nourishing and delicious meal.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Grains and Lentils
- 1 cup Rice
- 1 cup Wheat
- 1/4 cup Chickpea split
- 1/4 cup Pigeon Pea
- 1/4 cup Mung Bean
- 1/4 cup Gram black, whole
- 1/4 cup Gram green
- 1/4 cup Lentil red
- 1/8 cup Horse Gram
Instructions
- Rinse the rice, wheat, and all dals together thoroughly. Soak them in water for at least 6 hours, or preferably overnight.
- Drain the soaked grains and lentils. Transfer them to a blender. Add the peeled ginger, dried red chilies, and salt.
- Grind the mixture into a coarse batter. Add water as needed to achieve a pouring consistency, similar to pancake batter.
- Allow the batter to rest for 4 hours. This allows the flavors to meld and the batter to ferment slightly, resulting in a lighter adai.
- Heat a dosa tawa or nonstick griddle over medium heat. Once hot, pour two ladles of batter onto the hot surface for each adai.
- Using a spatula, make a small hole in the center of each adai. Drizzle a little oil, preferably sesame oil, into the hole and around the edges of the adai. This helps create a crispy texture.
- Cook until the adai turns golden brown and crispy, then flip and cook the other side until golden brown as well.
- Serve the Navadhanya Adai hot. Avial or Coconut Chutney are classic pairings. For a sweeter treat, try it with butter and jaggery powder.
Recipe Notes
Good To Know
- For a softer dal that lasts longer, reduce the quantity of Chana dal and add an extra 1/4 cup of Whole Black Urad dal.
- This filling recipe is perfect for breakfast or a simple lunch alongside curd rice and salads.
Expert Tips
- Soaking the lentils for at least 30 minutes before cooking will help them cook evenly and result in a creamier dal.
- For a richer flavor, temper the dal with ghee, cumin seeds, and a pinch of asafoetida.
- Adjust the spice level by adding more or fewer green chilies during cooking.
Storage Instructions
- Store leftover dal in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the consistency.
Also See
Related Posts You May Like
Recipe Nutrition
Calories: 395kcalCarbohydrates: 73gProtein: 23gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 169mgPotassium: 546mgFiber: 13gSugar: 5gVitamin A: 662IUVitamin C: 99mgCalcium: 74mgIron: 5mg
Subhashni Venkatesh
Articles: 165
3 Comments
Leave a Reply
You must be logged in to post a comment.
Absolutely scrumptious! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.
This looks so inviting! Thank you.