Adai - Lentil Pancakes

If you have a toddler at home, you know how messy meal time can get. So I am always in the lookout for healthful and nutritious things that are mess free. Adai is one of them.
It is a pancake made with rice and lentils and I add different vegetable purees to make colorful adais for my daughter. It is one of the few things that she likes and I don't have to prod her to ‘take another big bite’

Ingredients

Raw Rice – 1 Cup
Chana Dal/Bengal Gram - 1/2 Cup
Toor Dar/Yellow lentils - 1/2 Cup
Urid Dal/Black Gram - 1 Tbsp
Red Chilies – 2 or 3
Asafoetida – 1 pinch
Salt – to taste
Curry leaves – ¼ cup chopped
Onions – 1 cup finely chopped
Cooking Spray

Directions

• Soak rice and lentils in water for 2 hours.
• Coarsely grind into a batter with salt, asafoetida and red chilies.
• Add the curry leaves and onions to the batter.
• Spray hot griddle with some cooking spray and spread batter like a pancake.
• Allow to cook for a couple of minutes.
• Flip the pancake and cook the other side for couple of minutes.
• Serve hot with curry leaves pickle or tomato pickle or jaggery.
• For kids, you can puree fresh veggies and add to the batter and make the pancakes. I use beetroot puree for red adai, spinach puree for green adai and carrot puree for orange adai. You can skip the onions if your kids don’t like them.

Servings: 4

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate