Ingredients with Measurements:
-1 cup of raw rice
-1 cup of split black gram (urad dal)
-1 cup of split Bengal gram (chana dal)
-1/2 cup of split green gram (moong dal)
-1 teaspoon of cumin seeds
-1 teaspoon of black peppercorns
-1 teaspoon of salt
-2 tablespoons of chopped fresh curry leaves
-2 tablespoons of chopped fresh coriander
-1/2 cup of grated coconut
-1/4 cup of water
-Oil for cooking
Special Equipment Needed:
-Blender
-Non-stick frying pan
Step-by-Step Instructions:
1. Soak the rice, black gram, Bengal gram, and green gram in water for at least 4 hours.
2. Drain the soaked ingredients and transfer to a blender.
3. Add the cumin seeds, black peppercorns, salt, curry leaves, coriander, and grated coconut to the blender.
4. Blend the ingredients until they form a thick batter.
5. Add the water and blend until the batter is of a pouring consistency.
6. Heat a non-stick frying pan over medium heat.
7. Pour a ladleful of the batter onto the pan and spread it into a thin pancake.
8. Drizzle some oil around the edges of the pancake.
9. Cook for 2-3 minutes until the edges start to brown.
10. Flip the pancake and cook for another 2-3 minutes until the other side is golden brown.
11. Repeat with the remaining batter.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: Makes 8 pancakes
Nutritional Information (per pancake):
Calories: 130
Fat: 4g
Carbohydrates: 18g
Protein: 4g
Substitutions for Ingredients:
-Raw rice can be substituted with cooked rice.
-Split black gram can be substituted with split yellow gram (toor dal).
-Split Bengal gram can be substituted with split red gram (masoor dal).
-Split green gram can be substituted with split black gram (urad dal).
-Curry leaves can be substituted with dried curry leaves.
-Coriander can be substituted with parsley.
Variations:
-Adai pancakes can be made with different combinations of lentils.
-The pancakes can be spiced up with chilli powder or ground ginger.
-The pancakes can be topped with grated cheese or chopped nuts.
Tips and Tricks:
-Soaking the lentils for at least 4 hours helps to make the pancakes more fluffy.
-Adding a little water to the batter helps to make the pancakes more crispy.
-The pancakes can be cooked on a tawa (flat griddle) instead of a frying pan.
Storage Instructions:
Adai pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Adai pancakes can be reheated in a toaster or in a non-stick pan over medium heat.
Presentation Ideas:
Adai pancakes can be served with chutney, sambar, or any other accompaniment of choice.
Garnishes:
Adai pancakes can be garnished with chopped coriander, grated coconut, or chopped nuts.
Pairings:
Adai pancakes can be paired with chutney, sambar, or any other accompaniment of choice.
Suggested Side Dishes:
Adai pancakes can be served with a side of yogurt, pickles, or any other accompaniment of choice.
Troubleshooting Advice:
-If the pancakes are too thick, add a little more water to the batter.
-If the pancakes are too thin, add a little more batter to the pan.
Food Safety Advice:
-Always use clean utensils and surfaces when preparing the pancakes.
-Always store the pancakes in an airtight container in the refrigerator.
Food History:
Adai pancakes are a traditional South Indian dish that is usually served for breakfast. It is believed to have originated in the state of Tamil Nadu.
Flavor Profiles:
Adai pancakes have a nutty, earthy flavor with a hint of spice from the cumin and black pepper.
Serving Suggestions:
Adai pancakes can be served as a breakfast dish or as a snack. They can also be served with chutney, sambar, or any other accompaniment of choice.
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Region: Indian