ADE (ADAI OR LENTIL-RICE CREPES)
This is yet another South Indian recipe for a type of dosa made from lentils and rice. It is nutritionally very dense and delicious! Serve with peanut-garlic chutney podi.
Provided by Dimpi
Categories Rice
Time 2h30m
Yield 16 dosa, 16 serving(s)
Number Of Ingredients 10
Steps:
- Wash, then soak the lentils and rice separately in water overnight.
- The next day, grind the soaked lentils and rice with water and the rest of the ingredients to form a coarse batter. The batter needs to be about the consistency of pancake batter.
- I like to use an Indian style mixer-grinder for grinding, but a food processor or powerful blender may work. You may need to grind in 2-3 batches to prevent overloading your mixer.
- Mix batter well, it does not require fermentation and therefore is now ready to use.
- Preheat a griddle on medium heat and dot the surface lightly with oil (only for the first). Pour a ladle full of the batter in the center, then spread out into a circle using the rounded part of the ladle.
- Dot the surface of the dosa with oil (especially in any holes on the surface). Cover and let it cook for 3-4 minute Check the underside - it should be a rich golden color.
- When the underside is done, flip the dosa and let it cook uncovered for 2-3 minute
- Fold in half and remove to a plate. If you can, serve it right away instead of stacking - it tastes best when still crisp from the griddle. If you're the cook, I guess you're out of luck though.
- Repeat for the rest of the batter.
- Once the lentils and rice are ground, you may add chopped raw onions, chopped spinach, fenugreek leaves, or diced serrano into the batter. I'm fussy and don't like any of them.
- Serve hot with unsalted homemade butter, Indian pickle, chutney powder or sambar.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bijoy Mia
[email protected]I'm not a big fan of crepes, but these lentil rice crepes were actually pretty good. I liked the crispy edges and the soft, fluffy interior.
Limon Rahman13
[email protected]These crepes are a great way to use up leftover lentils. I always have a bag of lentils in my pantry, so it's nice to have a recipe that I can use them in.
Heather Ward
[email protected]I've never had lentil rice crepes before, but I'm definitely a fan now. They're so unique and flavorful.
Joninio17
[email protected]These crepes are the perfect comfort food. They're warm, filling, and delicious. I love serving them with a cup of hot tea on a cold day.
Trina Crawson
[email protected]I'm not sure what I did wrong, but my crepes turned out really dry. Maybe I overcooked them?
Danish Latif
[email protected]These crepes were a bit bland for my taste. I think I'll try adding more spices next time.
Natasha Burke
[email protected]I've made these crepes several times now and they're always a hit. They're so easy to make and they're always delicious. I love that they're a healthy alternative to traditional crepes.
Cams Chungata
[email protected]These crepes were amazing! I loved the combination of lentils and rice flour. The crepes were crispy on the outside and soft and fluffy on the inside. I served them with a variety of toppings, including chutney, sambar, and coconut chutney.
RAYANE BL
[email protected]Overall, I thought these crepes were pretty good. They were easy to make and the flavor was decent. I would probably make them again if I was in a pinch, but I wouldn't go out of my way to make them.
Reyna
[email protected]I had a hard time getting the batter to the right consistency. It was either too thick or too thin. I ended up adding more water until it was pourable, but the crepes still didn't turn out as well as I had hoped.
Fern Moreno
[email protected]These crepes were a bit too thick for my taste, but the flavor was still good. I think I'll try making them again with a thinner batter next time.
Hassan Kingz
[email protected]I'm not a huge fan of lentils, but these crepes were surprisingly delicious. The flavors were well-balanced and the crepes were cooked perfectly.
Saniya Hafeez
[email protected]Loved the crispy edges of these crepes. The lentil and rice flour gave them a unique flavor and texture. Definitely a keeper recipe!
Amjad Yt
[email protected]Ade adai turned out great! The batter was easy to make and the crepes cooked evenly. I served them with a variety of toppings, including chutney, sambar, and coconut chutney.
Sandrene Patrick
[email protected]These lentil rice crepes were a hit at my dinner party! The flavors were incredible, and the crepes were so light and fluffy. I will definitely be making these again.