A south Indian delicacy made of lentils and quite different from regular dosas. Healthy Adai is a mixed lentil recipe makes for a high protein breakfast and can be served with yummy coconut chutney.
Adai takes less time to prepare as there is no fermentation required and can be made whenever hunger strikes in.
To make it more healthy we have added veggies, oats, and used very little oil in the preparation.
So try out this yummy recipe without worrying about calories.
This recipe contains three lentils
Urad dal: This dal is one of the richest sources of proteins and Vitamin B.
Toovar dal: This dal has immense amounts of complex dietary fibers that help to regularise bowel movements.
Chana Dal: Chana dal or Bengal gram dal is one of the richest vegan sources of dietary proteins. It is also rich in trace minerals like copper, manganese etc. Having this dal helps keep diabetes at bay.
Oats are rich in carbs and fiber, but also higher in protein and fat than most other grains. They are very high in many vitamins and minerals.
So try out this recipe and let us know how you liked the dish.
Adai
Ingredients
- ½ cup oats
- ¼ cup toovar dal
- ¼ cup chana dal
- ¼ cup urad dal
- 5 whole dry kashmiri red chillies
- 1¼ cup water
- ¼ tsp hing
- 2 tbsp coconut grated
- ¼ cup carrot grated
- ½ cup onion finely chopped
- ¼ cup coriander finely chopped
- 1 tbsp curry leaves finely chopped
- 3 tsp salt
- 3 tsp oil
Instructions
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Soak the lentils and dry red chillies in water for approximately 2 hours.
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Drain and add oats and blend in a mixer to a coarse paste.
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Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
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Add a cup of water and mix again.
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Heat a non-stick pan. Pour a ladleful of the batter on it and spread it in a circular motion.
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Make sure pan is hot enough before pouring batter.
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Sprinkle 1/2 tsp oil at the edges of the adai.
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Cook on a medium flame till the adai turns golden brown in color and crisp.
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Turnover and cook on another side as well.
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Repeat with the remaining batter to make more adais.
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Serve immediately with coconut chutney.