Dairy-Free Adai (Savory Lentil Pancakes)

Discover the perfect fusion of health and flavor with this Dairy-Free Adai (Savory Lentil Pancakes) recipe! Made with a protein-packed blend of parboiled rice and five varieties of lentils, these thick, golden pancakes are infused with aromatic curry leaves, fiery dried red chilies, ginger, and a touch of asafoetida for a fragrant, spicy kick. Naturally dairy-free and gluten-free, this South Indian classic is not only nutritious but also incredibly versatile. Topped with finely chopped onions for added crunch and served with tangy coconut chutney or spicy sambar, these crispy pancakes are a wholesome meal perfect for breakfast, lunch, or dinner. Best of all, they’re easy to prepare and cook in under 30 minutes after a simple 2-hour soak.

Nutriscore Rating: 79/100

Prep Time:120 mins

Cook Time:30 mins

Total Time:150 mins

Servings: 4

Ingredients

• 1 cup Parboiled Rice
• 1/4 cup Chana Dal (split chickpeas)
• 1/4 cup Toor Dal (pigeon peas)
• 1/4 cup Urad Dal (split black gram)
• 1/4 cup Moong Dal (split mung beans)
• 3 pieces Dried Red Chilies
• 1/4 teaspoon Asafoetida
• 1 teaspoon Salt
• 10 leaves Curry Leaves
• 1 inch piece Ginger
• 1.5 cups Water
• 2 tablespoons Oil
• 1 medium Onion (finely chopped)

Directions

Step 1

Rinse the parboiled rice and all the different types of lentils together under running water until the water runs clear.

Step 2

Soak the rice and lentil mixture in enough water for about 2 hours.

Step 3

Drain the soaking water and transfer the mixture into a blender.

Step 4

Add dried red chilies, asafoetida, salt, curry leaves, and ginger to the blender.

Step 5

Blend the ingredients together by adding water gradually until you get a coarse yet pourable batter. The batter should be thicker than traditional pancake batter.

Step 6

Transfer the batter to a large mixing bowl. Check for seasoning and adjust the salt if needed.

Step 7

Heat a non-stick skillet or a cast iron pan over medium-high heat and add a few drops of oil.

Step 8

When the pan is hot, pour a ladleful of the batter onto the center of the pan and spread it outward with the back of the ladle in a circular motion to form a thick pancake.

Step 9

Sprinkle some chopped onions over the pancake and gently press them with the spatula so they adhere to the batter.

Step 10

Drizzle a little oil around the edges and on top of the pancake.

Step 11

Cook for 2-3 minutes or until the bottom is golden brown and crisp. Flip and cook the other side for another 2 minutes.

Step 12

Remove the pancake from the pan and repeat the process with the remaining batter.

Step 13

Serve hot with coconut chutney or sambar for an authentic and wholesome meal.

Nutrition Facts

Serving size	(927.7g)

Amount per serving	% Daily Value*
Calories	1270.3

Total Fat 34.4g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2428.1mg	0%
Total Carbohydrate 193.2g	0%
Dietary Fiber 40.1g	0%
Total Sugars 14.0g
Protein 53.6g	0%

Vitamin D 0IU	0%
Calcium 282.5mg	0%
Iron 15.9mg	0%
Potassium 2716.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 16.5%

Carbs: 59.6%