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Protein-Packed Lentil Pancakes In Ten Minutes

Protein-Packed Lentil Pancakes In Ten Minutes

In my home, we often make lentil-rice pancakes called adai. These are very popular in the South of India, easy to dish up and a treat to taste. The only time-consuming part of the preparation is the soaking required by the grains. Once that’s done, they’re ready in a jiffy.

Though the perfect adai pancake is soft in the centre and crispy at the edges, you shouldn’t worry too much about the look and texture, as long as your adai is fully cooked. The reason: it’s irresistible anyway!

The lentils in these pancakes are a rich source of protein. The rice in them adds both flavor and essential energy. The addition of ginger makes them easy to digest. Turmeric and black pepper add their power to keep your immune system humming.

The Recipe (Makes 6 pancakes)

Short-grain rice: 1 cup, uncooked

3 to 4 varieties of mixed lentils (raw): 1 cup

A pinch of turmeric

¼ inch piece of fresh ginger

¼ tsp cumin seeds

¼ tsp fennel seeds (optional)

Salt and black pepper to taste

Wash the rice and lentils thoroughly, then soak them together in 6 cups of clean water for at least four hours, or better still, overnight.

Drain out the water and blend the grains and spices into a fine paste in your food processor, using a little water as required. The resulting paste should be creamy and of thickish pouring consistency.

Cook as you would regular pancakes, using a little olive oil or sesame oil to grease the base of the pan.

Enjoy the adai hot or at room temperature with an onion-tomato relish, your favorite pickle or plain yogurt. Better still, fold them over a few spoonfuls of steamed and lightly spiced veggies to create a healthy, wholesome meal.

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Shubhra Krishan

Writer, editor and journalist Shubhra Krishan is the author of Essential Ayurveda: What it is and what it can do for you (New World Library, 2003), Radiant Body, Restful Mind: A Woman's book of comfort (New World Library, 2004), and The 9 to 5 Yogi: How to feel like a sage while working like a dog (Hay House India, 2011).


+ add your own
10:42AM PDT on Jun 16, 2013

Sounds like a yummy treat! I think I'll try it!

7:04AM PDT on Jun 7, 2013

Just wondering if anyone knows how long you can keep the lentil batter for

12:05AM PDT on May 14, 2013

Thanks for sharing, I don't think I've had these before but they sound delicious (like most Indian food!)...

9:53AM PDT on Apr 22, 2013

Thanks for sharing.

9:00AM PDT on Apr 14, 2013

Thanks, Shubra! I like to make wraps for lunch and have been seeking a wheat-free alternative to tortillas and lavash. These lentil pancakes might be the answer. I look forward to trying them!

9:41PM PDT on Apr 13, 2013

Easy recipe, hope it is good, thanks.

11:08AM PDT on Apr 13, 2013

wonder if thats any good

9:52AM PDT on Apr 11, 2013


9:10AM PDT on Apr 11, 2013

This is a traditional dish called adai in Tamil,an ancient south Indian language. Soaking overnight with a change of water in between is recommended to remove gas. The more traditional coarsely ground batter helps the adai to digest slowly, important for diabetics.
i use Barley because it has more fiber and beta glucan.(May not agree with some). One could add grated vegetables like carrots or sliced onions for taste. Adai is indeed a superior comestible!

7:49AM PDT on Apr 11, 2013


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