Adai is a kind of pancake made with rice and lentils. There are tons of variations and here I have used spinach to make it healthy. This is also a nice way to get spinach into picky eaters. The abundance of masoor dal lying in the pantry prompted for this adai and it did not disappoint. You can add onions instead of spinach too. Masoor dal can be replaced entirely with channa dal or you can also use an equal mix of toor dal and channa dal.Some of the adais posted include kaara adai, oats adai, quinoa adai and so on. Aviyal is a perfect side for adai, but you can also pair this with any chutney or podi. Off to the recipe.
Indian pancakes with rice, lentils and spinach.
- idli rice - 1 cup
- red chillies - 2 to 3
- masoor dal - 3/4 cup
- channa dal - 1/4 cup
- water - as needed
- salt - to taste
- asafoetida - a pinch
- spinach - 2 cups - chopped
Soak rice and chillies together. Soak the dals. Grind both to a slightly coarse batter using enough water and add asafoetida, salt and spinach. Mix well.
Heat a tawa and pour a ladle of batter and form a circle. Drizzle a spoon of oil around the edges. Flip over in a minute or two. When both sides are cooked, remove from tawa and serve warm with chutney of choice or aviyal.
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1. Soak rice and chillies.2. Soak the dals.3. Grind them all to a slightly coarse batter. Add salt and asafoetida.4. Add chopped spinach.5. Mix well.6. Heat a tawa and pour a ladle of batter and form a circle. Drizzle a spoon of oil around the edges. Flip over in a minute or two.7. When both sides are cooked, remove from tawa and serve warm with chutney of choice or aviyal.
Healthy adai ready.