Sprouted Mung and Ragi Adai (Savory Mix Lentil Pancake)
9:14 AM
I guess all the bloggers who have posted Adai recipes recently will remember me telling them how much I love this savory Indian pancakes. And they will also remember Commenting that I don’t make it, as Hubby does not like to have something so filling for breakfast. A couple of months ago when everyone was posting Ragi recipes for an event, I got inspired and bought a ½ kg packet of Ragi. I tried to sprout and mix it with our regular salad but honestly dint like the taste very much. So it was lying at one corner of the cupboard till I discovered these at Usha's Veg Inspiration. She has some real good recipes, which are amazingly tasty and very very healthy. So I decided to give it a try with some more lentils. I wanted to reap the maximum benefit of the grains and planned to sprout them first and then make Adai or Indian lentil pancakes.
Adai is a kind of lentil and rice pancake just like dosa but is thicker and spicier. Apart from the regular rice and urad dal, which goes into the Dosa batter, Adai also requires South Indian staple legume Arhar. The best part of preparing Adai at home is it does not need any fermentation. Just soak the grains, grind and fry with little oil. Besides you don’t have to be a pro to spread batter on a sizzling hot pan like you do for thin Dosas, Adai is comparatively thick and two of the normal size pancake for breakfast will make you go through late afternoon. It’s awfully easy but incredibly delicious with some chutney or podi (powder) at the sides. I prefer to have them for a healthy light lunch with regular coconut chutney.This is the perfect Home alone meal that I can prepare and enjoy for consecutive 3-4 days.
I was not sure of the exact quantities of lentils that go into the Adai batter and everyone seems to have their own version. So I just decided to follow my way, which included some udad dal to act as the binding agent and chana dal for extra taste. Also finally called for the pack of Kerala rosematta rice, which was happy to sit and adorn my pantry shelf with her bright brown hue. And then it was time to grind and fry the pancakes. I used a non-stick Tawa and the urad in the batter made it very easy to spread the batter. The sizzling sound and the tempting aroma that wafted out of the pan comforted and tempted me all at the same time. I was amazed to see the crunchiness and the beautiful spotted texture that sprouted ragi lends it. My son who is very fond of South Indian food came again and again to me with an open mouth indicating that he needs some more and he made it clear by pointing at the chutney that he needs the condiment with the pancake as well. God only knows how this little kid can eat the red chilies that went into grinding the chutney but he loved it. Same with Husband. I just asked if he would like to have one as an after office snack to which he reluctantly agreed. But after the first bite he was delighted and enjoyed the taste. Now he wants me to make these for breakfast sometimes. This time my effort has been rewarded so thanks to all of you goodies for inspiring us in making better and healthy choices in life.
Sprouted Ragi and Mung Adai
(Yields 8 medium size pancakes)
Ingredients:
Mung bean (yellow lentil with skin): 1/3 cup
Ragi: 1/3 cup
Urad or black gram lentil: 1/3 cup
Chana dal (Bengal gram lentil): 1/4 cup
Uncooked rice: 1/3 cup
Dry red chilies: 5-6 pieces
Curry leaves: 2-3 sprigs
Ginger: 1" piece
Salt
Oil: 1/2 tsp for each of the pancakes.
Method:
The sprouting process needs a little bit of preparation if you want to make your own sprouts at home.
For this thoroughly wash the ragi and mung beans and then soak them overnight. Next day drain the water and again rinse under running water. Now wrap the grains in a muslin or thin fabric and keep on the kitchen counter. Every 6-8 hours rinse to keep them moist. After 24-36 hours the sprouts would be ready for grinding. For detailed home sprouting procedure please check THIS.
The rice and other lentils also need 2 hours of soaking so plan the process accordingly. I generally let the sprouts grow for 36 hours and then just 2 hours before the mealtime soak all other lentils and rice.
After all the grains are soft grind them in batches with all other ingredients except salt and oil. Don’t make a very smooth paste. Let it be a little coarse to have texture and crispiness.
Once the lentil-rice mixture is ready, mix in salt and give it a good stir.
Heat a pan and spread a little oil. I used a non-stick pan and just added a few drops oil in the beginning. Use a cut eggplant or onion piece to spread the oil uniformly on the pan. Alternatively a cooking spray would be great option.
Once the pan is sizzling hot place one big ladleful of batter in the center and swirl in a circular motion to spread the batter from center to the side. If the pan is not covered use more batter as required. Sprinkle drops of oil on the edges and the top of the pancake. Using a wooden spatula spread the oil uniformly.
Once the bottom side is roasted with a golden brown colour flip and roast the other side too.
Serve hot with any accompaniment of your choice.
A dish of healthy Adai, Coconut chutney and Coffee, my home alone Lunch.
A dish of healthy Adai, Coconut chutney and Coffee, my home alone Lunch.
A Homemaker's Notes:
Traditionally asafetida is also added while grinding the batter. I dint use as I had mine with some coconut chutney with little bit asafetida.
other accompaniments could be tomato chutney, green chutney with mint and coriander, peanut chutney or gunpowder.
This recipe is very accommodative so just go ahead and use any mix of lentils. You can see This Adai from Saffron hut, which is made with 16-bean soup packet.
A version of Adai, which is only made with Mung beans, is called Pesarattu and is a popular breakfast item in Andhra Pradesh.
Always freeze the excess batter in a covered container. I store mine in a bowl wrapped in cling film. this stays good for a week.
Events:
to MLLA#25 started by Susan and at Siri's Corner this time.
To Lets sprout a new event started by Priya.
Tried and Tasted hosted this month at Taste space, originally created by . This month featuring our lovely Usha from Veg Inspiration.
Always freeze the excess batter in a covered container. I store mine in a bowl wrapped in cling film. this stays good for a week.
Events:
to MLLA#25 started by Susan and at Siri's Corner this time.
To Lets sprout a new event started by Priya.
Tried and Tasted hosted this month at Taste space, originally created by . This month featuring our lovely Usha from Veg Inspiration.
Tags:
South Indian breakfast, south indian cuisine, Indian savory pancake, rice lentil pancake, fried lentil pancake, south Indian pancake, light meal, Healthy lunch, cooking for yourself, healthy diet, mung bean, yellow lentil, urad dal, pesarattu, Andhra breakfast, Indian fried breakfast, crispy fried pancake, lentil dosa, ragi dosa, sprout dosa, rice and lentil dosa, sprouted ragi pancake, finger millet pancake, grain in meals, sprout lunch, ginger pancake, curry leaves, curry patta, easy savory meal, easy meal, easy healthy pancake, crunchy lentil dosa, crunchy adai, crunchy pancake.
Posts
42 comments
I am in a search of a perfect recipe of adai.. thanx dear for sharing.. yours looks really nice with the addition of mung and ragi..soon i will give it a try and let you know
ReplyDelete.
love athe addition of raagi!
ReplyDeleteI love the speckled adai.cohis
ReplyDeleteI have never used ragi, never have i made adai. Both of these have been in my to try out recipes for the longest time. This is one healthy combination!
ReplyDeletewonderful adai...looks very delicious n healthy ... very interesting combination ... especially raagi.. love to try it soon
ReplyDeleteSatya
http://www.superyummyrecipes.com
@Soma, this is my first time too and gla that I gave it a try. trust me its delicious!
ReplyDelete@Aipi, try adai. thats a power packed food.
Woow.. lovely click dearie..
ReplyDeleteI m not v fond of ragi.. but this is tempting !!
Such a healthy and tasty adai.
ReplyDeleteAdi luks nice,very unique and healthy recipe.Will try it.
ReplyDeletethe adai looks so delicious.. perfect for breakfast! i am so glad your husband liked it.. so now you will make more delicious variations of it :)
ReplyDeleteVery healthy version,nice way use sprouted mung..really liked it
ReplyDeleteThis is one healthy recipe. It has been bookmarked
ReplyDeleteEven I had been seeing too many Adai recipes around and to be frank I heard about them through food blogs itself!
ReplyDeleteLiked your version too ... even I need to catch up all n try this one soon :)
Dear Sayantani
ReplyDeleteSo...you are specializing in southern dishes...no wonder, knowing your calibre...
I will try this high protein recipe and may be "ama-ke gaja mung with kacha holud , Jaggery and ginger khete hob=e na days in days out...
bhalo theko...
healthy ne..nice post..
ReplyDeleteLovely, healthy and tasty adai
ReplyDeleteThis is a regular breakfast in my home ... but never used ragi. And I use only moong dal which is why mine always come out green in colour. :-)
ReplyDeleteBesh crispy hoyeche Sayantani. :-)
This adai recipe looks delicious!
ReplyDeletelovely and healthy dosa Sayantani thanks for ur comment in my blog.You surely can replace tamarind pulp as against the powder.
ReplyDeleteWowww wat a healthy adai, looks yummy..do send to my event Sayantani..
ReplyDelete@Ushnishda, sotti sakale khali pete oi sab khabar theke breakfast e eta try kore dekhun. sotti bhalo lagbe.
ReplyDelete@Sharmila, I guess that is known as Pesarattu.
@Kitchen Queen, thanks for the clarification.
@Priya, I already announced it deary.
Thats a very healthy one dear...
ReplyDeleteVery healthy n delicious dosa...
ReplyDeleteThat is really a healthy and power packed pancake. Toh tomar cheley o south indian dishes enjoy kore:-) Amar cheley idly, dosa ja pochondo kore...I'm sure adai must have tasted very good with coconut chutney
ReplyDeleteDeepa
Hamaree Rasoi
healthy and nice adai.never added ragi to it.clicks r tempting
ReplyDeleteI have some sprouted moong sitting in my fridge, I feel like making this recipe now. Very nice recipe, healthy too. Thanks for sharing.
ReplyDeleteadai looks delicious and very healthy
ReplyDeleteSuch a power packed meal...Never thought of adding ragi in adai..Should try it next time :-)
ReplyDeleteLovely Adai!
ReplyDeletethis is deliicous and very healthy raggio and sprouted moong bet really good for health..
ReplyDeletelooks wonderful...
ReplyDeletenever used ragi in my cooking not even made adai..your post made me try out this recipe...sounds very healthy and delicious...thanks for sharing this!
ReplyDeletegood idea..looks yumm
ReplyDeletei am not familiar with both but they sure look delicious...esp the adai
ReplyDeletehey first time here...i love adai's...hope to try ur dishes soon.
ReplyDeleteLavanya
www.lavsblog.com
Beautiful pic..adai lokks so yummy!!!! healthy and delicious...
ReplyDeleteCool! Sounds tasty
ReplyDeleteHealthya dn delicious pancakes..
ReplyDeleteWhat a healthy adai? Looks so tempting.
ReplyDeleteLoved the sprouted mung and ragi in the adai, looks delicious and it is so very healthy!
ReplyDeleteThanks so much for your sweet words in your introduction......
Iknow about pesarattu and love to make it. First time I'm reading about raagi adai...is it very different from pesarattu? maybe I should try this sometime. I love that these pancakes are made entirely of lentils, and so are higher in protein than carbohydrates....they make a very satisfying brunch option.
ReplyDeleteThank you for participating in T&T! :)
ReplyDelete