Savory Carrot Adai: A South Indian Rice and Lentil Crêpe
1 hour 35 minutes
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About Savory Carrot Adai: A South Indian Rice and Lentil Crêpe
Craving a healthy and delicious South Indian crêpe? Carrot Adai bursts with flavor and wholesome goodness, thanks to a vibrant blend of lentils and rice. Imagine the warm aroma and satisfyingly crisp edges, perfect for any meal.This recipe features sweet, grated carrots that add a delightful texture, but feel free to get creative! Substitute cabbage, cauliflower, or your favorite veggies for a personalized twist. The versatile batter, made with a mix of rice, urad, tur, chana, and moong dals, is surprisingly easy to whip up – no fermentation required.Savor these savory crêpes hot off the griddle with a dollop of tangy chutney or creamy avial. It's a simple yet unforgettable South Indian treat that will leave you wanting more.
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Recipe Time & More
Prep1 hour 20 minutes
Cook15 minutes
Total1 hour 35 minutes
Ingredients
Lentils
- 0.75 cup Rice
- 0.125 cup Pigeon Pea tur dal
- 0.125 cup Chickpea split
- 0.125 cup Mung Bean
- 0.25 cup Gram black
Other Ingredients
- 7 Chili dried, red
- 1.5 tsp Salt or to taste
- 2 Carrot grated
- 2 tbsp Clarified Butter approximately
Instructions
- Wash the rice and all the dals together under running water until the water runs clear.
- Soak the rice and dal mixture in fresh water for 1-2 hours. This softens them for grinding.
- Drain the soaking water and add the dried red chilies to the rice and dal mixture.
- Grind the mixture into a thick batter, similar to an idli batter consistency. Add small amounts of water as needed while grinding. The batter should neither be too fine nor too coarse.
- In a bowl, combine a portion of the batter with salt and grated carrots. Mix well. Reserve the remaining batter for later use. This recipe does not require fermentation.
- Lightly oil a non-stick tawa (griddle) and wipe off any excess with a paper towel. This creates a crispy crust and prevents sticking.
- Pour a ladleful of batter onto the hot tawa and spread it into a thin circle. Make a small hole in the center for even cooking.
- Add a little oil to the center hole and around the edges of the adai. Cook for 30-40 seconds until the edges start to lift.
- Flip the adai and cook the other side until golden brown and crispy.
- Serve the carrot adai hot with your favorite chutney or avial. Gunpowder chutney (molaghapudi) is a particularly delicious accompaniment.
Recipe Notes
Good To Know
- Use the batter immediately if you have mixed in vegetables.
- To store batter for 2-3 days, store plain batter in an airtight container and add vegetables just before preparing Adai.
- This can also be made plain without adding vegetables, similar to dosas.
- If the same batter is left to ferment, you can make idlis.
- For extra-crispy adai, spread the batter thinly, cook on medium-high heat, drizzle oil around the edges, and allow it to cook undisturbed for an extra minute.
- For a protein boost, add soaked and finely chopped peanuts or roasted chickpeas directly into the batter.
- Leftover adai batter can be stored in the refrigerator for up to 2 days. Stir in a tablespoon of yogurt and let it rest at room temperature for a few hours to develop a mild tangy flavor.
- Serve adai as mini pancakes topped with spiced yogurt and fresh coriander for an attractive appetizer or snack.
Expert Tips
- Adjust the consistency of the batter by adding water or more lentils, depending on whether you prefer thin and crispy adai or thicker, softer ones.
- Experiment with different types of lentils and rice for variations in flavor and texture. Try using a combination of red and green lentils, or brown rice for added nutrients.
- Don't overcrowd the pan when cooking adai. Allow enough space between each adai for even cooking and crispy edges.
Storage Instructions
- Store leftover cooked adai in an airtight container in the refrigerator for up to 3 days. Reheat on a lightly oiled griddle or in a microwave until warmed through.
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Recipe Nutrition
Calories: 27kcalCarbohydrates: 6gProtein: 1gSodium: 428mgSugar: 1g
Pv Iyer
Articles: 60
3 Comments
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This looks fantastic! Appreciate the share.
Such a lovely dish! Thanks for sharing.
What a delicious recipe! Thanks for posting.