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Rice & Lentil Pancakes Recipe
|Grated coconut||2 Teaspoon|
|Rice||2 Cup (32 tbs)|
|Toor dal||3⁄4 Cup (12 tbs)|
|Chana dal||1⁄4 Cup (4 tbs)|
|Fennel seeds||1⁄2 Teaspoon|
|Urad dal||1 Teaspoon|
|Drumstick leaves/Coriander leaves||Cup (0 tbs) (1 Handful)|
Serving size: Complete recipe
Calories 2382 Calories from Fat 79
% Daily Value*
Total Fat 9 g14.5%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 625.1 mg26%
Total Carbohydrates 494 g164.8%
Dietary Fiber 43.8 g175.3%
Sugars 22.8 g
Protein 79 g157.9%
Vitamin A 64.2% Vitamin C 170.9%
Calcium 54.9% Iron 89.9%
*Based on a 2000 Calorie diet
Soak in water for almost 2hrs.
Add salt, red chilies and asafetida to the soaked items.
Coarsely crush all of them together.
Make sure that they are not grinded into a smooth paste.
Empty the grinded mixture to a vessel.
Put in turmeric, coconut, pearl onions, green chilies, ginger, coriander or drumstick leaves and curry leaves.
Add fennel seeds.
Pour a little water if the consistency is too thick.
Heat the griddle.
Add oil and spread the oil uniformly.
Pour a ladleful of mixture in the middle of the griddle.
Spread in an even way so as to form a circle.
Around the edges of the adai, put 1/2 tsp oil.
As soon as one side of the adai is cooked, toss over to the other side.
Allow it to get cooked.