Nut-Free Adai (Savory Lentil Pancakes)

Savor the hearty, nutritious flavors of Nut-Free Adai, a traditional South Indian savory lentil pancake that's packed with plant-based protein and fresh vegetables. Made with a wholesome blend of rice, toor dal, chana dal, urad dal, and moong dal, this recipe is naturally nut-free and perfect for anyone with dietary restrictions. These crispy, golden pancakes get a flavorful boost from aromatic spices like cumin, asafoetida, and turmeric, while grated carrots, chopped onions, and fresh curry and coriander leaves add texture and vibrant color. With minimal oil and a simple soaking-and-blending process, this dish is an easy, healthy choice for a satisfying breakfast or light meal. Serve these delectable pancakes hot off the skillet with your favorite chutney or a comforting bowl of sambar for a truly irresistible experience. Perfect for busy weekdays or leisurely weekend brunches, Nut-Free Adai is a delicious way to enjoy classic Indian flavors at home.

Nutriscore Rating: 81/100

Prep Time:240 mins

Cook Time:30 mins

Total Time:270 mins

Servings: 4

Ingredients

• 1 cup Rice
• 0.5 cup Toor dal (pigeon peas)
• 0.5 cup Chana dal (split chickpeas)
• 0.25 cup Urad dal (split black gram)
• 0.25 cup Moong dal (split green gram)
• 4 pieces Dried red chilies
• 0.25 teaspoon Asafoetida
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Salt
• 1 medium Onion, finely chopped
• 1 medium Carrot, grated
• 10 leaves Curry leaves
• 0.5 cup Coriander leaves, chopped
• 2 tablespoons Oil

Directions

Step 1

Rinse rice and all the lentils (toor dal, chana dal, urad dal, moong dal) thoroughly under cold water to remove excess starch.

Step 2

Soak the rice and lentils together in a large bowl with enough water to cover them for about 3 to 4 hours.

Step 3

Drain the soaked rice and lentils. Transfer them to a blender along with dried red chilies and asafoetida.

Step 4

Blend ingredients to a coarse batter, adding little water as needed. The batter should be thick and slightly grainy.

Step 5

Transfer the batter to a large mixing bowl. Add turmeric powder, cumin seeds, and salt. Mix them well into the batter.

Step 6

Fold in finely chopped onion, grated carrot, curry leaves, and chopped coriander leaves into the batter.

Step 7

Heat a non-stick dosa tawa or skillet over medium heat.

Step 8

Once hot, pour a ladleful of batter onto the center of the tawa and spread it evenly in a circular motion to form a pancake. You can wet the ladle with water to help spread the batter smoothly.

Step 9

Drizzle a little oil around the edges of the adai and in the center.

Step 10

Cook on medium heat for about 2 to 3 minutes or until the edges begin to brown slightly.

Step 11

Flip the adai and cook on the other side for another 2 minutes or until golden brown.

Step 12

Remove from the tawa and repeat the process with the remaining batter.

Step 13

Serve hot with chutney or sambar of your choice.

Nutrition Facts

Serving size	(820.2g)

Amount per serving	% Daily Value*
Calories	1650.1

Total Fat 39.9g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2891.9mg	0%
Total Carbohydrate 261.1g	0%
Dietary Fiber 60.7g	0%
Total Sugars 23.1g
Protein 76.4g	0%

Vitamin D 0IU	0%
Calcium 464.6mg	0%
Iron 24.6mg	0%
Potassium 4347.3mg	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: 21.0%

Protein: 17.9%

Carbs: 61.1%