Vegan Adai (Savory Lentil Pancakes)

Discover the ultimate comfort food with Vegan Adai, a wholesome and protein-packed take on traditional savory lentil pancakes. This South Indian-inspired recipe combines a medley of rice and lentils—chana dal, toor dal, urad dal, and masoor dal—soaked and blended into a coarse batter with dried red chilies for a subtle kick. Enhanced with aromatic spices like cumin and asafoetida, and vibrant add-ins like onions, ginger, curry leaves, and fresh coriander, these pancakes are both crispy and flavorful. Cooked to golden perfection on a skillet, they make for a nutritious and satisfying meal served alongside coconut chutney or vegan yogurt. Perfect for breakfast, brunch, or dinner, Vegan Adai is naturally gluten-free, high in fiber, and rich in plant-based protein, making it an excellent choice for health-conscious food lovers.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Raw rice
• 0.5 cup Chana dal (split chickpeas)
• 0.5 cup Toor dal (split pigeon peas)
• 0.25 cup Urad dal (split black gram)
• 0.25 cup Masoor dal (red lentils)
• 3 pieces Dried red chilies
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 1 teaspoon Salt
• 2 tablespoons Oil (for cooking)
• 1.5 cups Water
• 1 medium Onion, finely chopped
• 1 tablespoon Ginger, grated
• 10 leaves Curry leaves
• 0.25 cup Coriander leaves, finely chopped

Directions

Step 1

Rinse the rice and all the dals with water until the water runs clear. Soak them together in water for about 2 to 3 hours.

Step 2

Drain the soaked rice and dals. Transfer them to a blender along with the dried red chilies. Add water gradually to make a coarse batter. The consistency should be similar to pancake batter.

Step 3

Transfer the batter to a bowl. Add cumin seeds, asafoetida, and salt. Mix well.

Step 4

Add finely chopped onion, grated ginger, curry leaves, and chopped coriander leaves to the batter. Stir to combine.

Step 5

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

Step 6

Pour a ladleful of batter onto the center of the pan and spread it evenly into a circle using the back of the ladle, about 1/4 inch thick.

Step 7

Drizzle a few drops of oil around the edges of the pancake. Cook for 3-4 minutes on medium heat or until the edges start to turn golden brown.

Step 8

Flip the pancake and cook the other side for another 2-3 minutes until both sides are crispy.

Step 9

Remove the adai from the pan and repeat the process with the remaining batter, adding oil as necessary.

Step 10

Serve hot with coconut chutney or vegan yogurt.

Nutrition Facts

Serving size	(1072.1g)

Amount per serving	% Daily Value*
Calories	1949.6

Total Fat 39.5g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2460.2mg	0%
Total Carbohydrate 332.4g	0%
Dietary Fiber 53.7g	0%
Total Sugars 20.2g
Protein 75.6g	0%

Vitamin D 0IU	0%
Calcium 391.1mg	0%
Iron 20.4mg	0%
Potassium 3647.2mg	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: 17.9%

Protein: 15.2%

Carbs: 66.9%