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A hearty and nutritious South Indian pancake made from a blend of lentils and rice. This protein-packed savory crepe is crispy on the outside, soft inside, and perfectly spiced for a satisfying meal. Note: This recipe requires 4 hours of soaking time for the lentils and rice.
Soak Lentils, Rice, and Chillies
Grind the Batter
Prepare the Final Batter Mix
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A hearty and nutritious South Indian pancake made from a blend of lentils and rice. This protein-packed savory crepe is crispy on the outside, soft inside, and perfectly spiced for a satisfying meal. Note: This recipe requires 4 hours of soaking time for the lentils and rice.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 370.7 calories per serving with 12.84g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Cook the Adai
Flip and Serve
Add up to 1/2 cup of finely grated vegetables like carrots, cabbage, or zucchini to the batter for extra nutrition and flavor.
Replace the rice with an equal amount of foxtail millet or kodo millet for a gluten-free and nutrient-dense alternative. Soaking time for millets may vary.
For extra heat, add 1-2 chopped green chilies and a teaspoon of crushed black pepper to the batter along with the onions.
The combination of multiple lentils (toor, chana, urad dal) makes adai an excellent source of protein, essential for muscle repair, growth, and overall body function.
Lentils and rice provide a good amount of dietary fiber, which aids digestion, promotes gut health, helps in maintaining stable blood sugar levels, and contributes to a feeling of fullness.
The complex carbohydrates from rice and lentils release energy slowly, keeping you full and energetic for a longer period, making it an ideal breakfast or main meal.
Ingredients like curry leaves, turmeric, and hing contribute essential vitamins, minerals, and antioxidants that help fight inflammation and boost the immune system.
A single Kara Adai contains approximately 240-260 calories, depending on its size and the amount of oil used. A serving of two adai would be around 500 calories, making it a substantial meal.
Yes, Kara Adai is very healthy. It's a well-balanced dish rich in plant-based protein from the combination of lentils, complex carbohydrates for sustained energy, and dietary fiber for good digestion. It is also packed with various micronutrients from the spices.
There could be a few reasons: 1) The batter might be too smooth; it should be coarse. 2) The tawa (pan) was not hot enough when you poured the batter. 3) The adai was spread too thick. 4) Not enough oil was used around the edges.
It is not necessary and traditionally not done. Adai is meant to be an 'instant' dish after soaking and grinding. Fermenting will alter the taste, making it sour, which is not the characteristic flavor of adai.
Kara Adai pairs wonderfully with Avial (a South Indian mixed vegetable curry), coconut chutney, tomato chutney, or simply a piece of jaggery and a dollop of butter or ghee.