Gluten-Free Adai (Savory Lentil Pancakes)

Transform your breakfast or snack time with these irresistible Gluten-Free Adai, hearty and savory lentil pancakes that pack a punch of flavor and nutrition. Made with a blend of protein-rich dals—chana dal, toor dal, urad dal, and moong dal—along with rice, these pancakes are naturally gluten-free and perfect for those seeking a wholesome, filling option. Infused with aromatic spices like cumin and asafoetida and enhanced by fresh ingredients such as curry leaves, ginger, and cilantro, every bite is loaded with taste and texture. These thick, golden-brown pancakes are cooked to perfection on a skillet and pair beautifully with coconut chutney or tangy sambar for a traditional South Indian meal. Ready in just under an hour, this recipe is a delightful combination of simplicity and nutrition, giving you a delicious way to enjoy lentils in a gluten-free diet.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Rice
• 0.5 cup Chana dal (Split chickpeas)
• 0.5 cup Toor dal (Split pigeon peas)
• 0.25 cup Urad dal (Black gram split)
• 0.25 cup Moong dal (Split green gram)
• 4 pieces Dry red chilies
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 0.5 teaspoon Turmeric powder
• 1 (to taste) Salt
• 10 pieces Curry leaves
• 1 medium Onion, finely chopped
• 1 teaspoon Ginger, grated
• 0.25 cup Cilantro (coriander leaves), chopped
• 2 tablespoons Oil
• 2 cups Water

Directions

Step 1

Rinse the rice, chana dal, toor dal, urad dal, and moong dal under running water until the water runs clear. This will help remove excess starch and any impurities.

Step 2

Soak the rice and all the dals together with the dry red chilies in enough water for about 2 to 3 hours. Drain well after soaking.

Step 3

To make the batter, add the soaked rice and dal mixture into a blender. Add cumin seeds, asafoetida, turmeric powder, and salt. Gradually add water and blend to a coarse batter. The batter consistency should be similar to that of a pancake batter, not too thick or too runny.

Step 4

Transfer the batter into a large mixing bowl. Add chopped curry leaves, onion, ginger, and cilantro. Mix well to combine all the ingredients. Adjust salt as needed.

Step 5

Heat a non-stick skillet or a griddle over medium heat and drizzle a little oil to grease it.

Step 6

Once hot, pour a ladleful of batter onto the skillet. Spread it out into a circular shape using the back of the ladle to your desired thickness. Typically, Adai is thicker than a regular dosa or pancake.

Step 7

Drizzle a bit of oil around the edges and a little on top. Cook for about 2 to 3 minutes or until the edges start to become golden brown and crispy.

Step 8

Flip the adai using a spatula and cook the other side for another 2 minutes until it is cooked through and golden.

Step 9

Repeat with the remaining batter, adding more oil as necessary.

Step 10

Serve the gluten-free adai hot with coconut chutney or sambar as a wholesome meal.

Nutrition Facts

Serving size	(1154.1g)

Amount per serving	% Daily Value*
Calories	1585.2

Total Fat 39.0g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2853.0mg	0%
Total Carbohydrate 246.4g	0%
Dietary Fiber 55.0g	0%
Total Sugars 22.3g
Protein 73.3g	0%

Vitamin D 0IU	0%
Calcium 400.9mg	0%
Iron 22.3mg	0%
Potassium 3859.0mg	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: 21.5%

Protein: 18.0%

Carbs: 60.5%