Best 3 Ade Adai Or Lentil Rice Crepes Recipes

**Ade adai**, also known as lentil rice crepes, is a traditional South Indian dish that originated in the state of Karnataka. It is a healthy and flavorful breakfast or snack, made from a batter of lentils, rice, and spices. The batter is poured onto a hot griddle and cooked until golden brown. Ade adai can be served with a variety of side dishes, including chutney, sambar, or potato curry.

This article provides recipes for three different variations of ade adai:

* **Traditional Ade Adai:** This is the classic recipe for ade adai, made with lentils, rice, and spices.
* **Masala Ade Adai:** This variation adds a flavorful masala paste to the batter, made from onions, ginger, garlic, and green chilies.
* **Rava Ade Adai:** This variation uses rava (semolina) instead of rice, resulting in a crispy and flavorful crepe.

All three recipes are easy to follow and can be made with ingredients that are readily available in most Indian grocery stores. They are also a great way to use up leftover lentils and rice. So whether you are looking for a healthy and delicious breakfast or snack, or simply want to try something new, ade adai is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

ADAI RECIPE - HIGH PROTEIN LENTIL CREPES

Adai Recipe - High Protein Lentil Crepes image

Adai is a traditional South Indian breakfast pancake recipe made with the combination of different lentils and rice. Adai is most often served as a tiffin dish for breakfast or dinner. With a little bit of planning, you can make your breakfast wholesome with these delicious high protein crepes. Dals like toor dal, chana dal and rice are soaked together and then ground with ginger, red chilli and salt. Later onions and hing is added to the batter and then it is cooked like a dosa. You can avoid the onions if you like and make plain dosa. You can even add various grated veggies or green leafy vegetables to the batter and make the traditional adai more nutritious Serve the Adai hot along with butter and jaggery and a Sweet and Spicy Tomato Chutney. If you liked this recipe, try more of our similar recipes like Mixed Millet And Lentils Adai Recipe Ragi Drumstick Leaves Adai Murungai Keerai Drum Stick Leaves Adai Recipe Thavala Adai Recipe

Provided by Archana Doshi

Time 50m

Yield Makes: 4 Servings

Number Of Ingredients 10

Ingredients

1/2 cup Rice , (short grained red rice, boiled rice)
1/2 cup Arhar dal (Split Toor Dal)
1/2 cup Chana dal (Bengal Gram Dal)
2 Green Chillies , chopped
1 inch Ginger
1 Dry Red Chilli
Salt , to taste
1/4 teaspoon Asafoetida (hing)
1 Onion , finely chopped
Oil , to drizzle

Steps:

To begin making the Adai Recipe - High Protein Lentil Crepes, soak rice and lentils together for about 5 hours.
After 5 hours add the rice and lentils along with green chillies, red chillies, ginger, salt into the tall jar of the Zodiac Mixer Grinder. Select the bater options and blend to make a smooth batter.
Add a little water at a time to grind into a batter. It should be thick and will fall in dollops.
Once ground, transfer the batter into a bowl and stir in the onions, asafoetida. Mix well to combine.
To make the Adai heat an iron skillet on medium heat; once the skillet is heated, spread the batter into a crepe in circular motion. Drizzle a teaspoon of oil in and around it.
Allow the adai to get cooked for about a minute and flip over. Cook until both sides are lightly browned.
Serve the Adai hot along with butter and jaggery and a Sweet and Spicy Tomato Chutney.

ADAI RECIPE | ADAI DOSA

Adai Recipe | Adai Dosa image

Adai also known as adai dosa is a popular lentil crepe from Tamil cuisine. Made with different kinds of lentils, rice and spices these make for a healthy breakfast or meal.

Provided by Swasthi

Categories Breakfast

Time 28m

Number Of Ingredients 14

Ingredients

¾ cup rice ((idly rice or short grain parboiled rice like sona masuri or ponni))
¼ cup chana dal ((split skinned bengal gram))
¼ cup toor dal ((split skinned pigeon peas))
2 tablespoons moong dal ((split skinned green gram))
2 tablespoons urad dal ((split skinned black gram))
¾ to 1 inch ginger
4 to 5 red chilies ((l use less spicy variety, adjust to taste))
¾ to 1 teaspoon cumin seeds
⅛ teaspoon Hing ((asafoetida))
½ teaspoon salt ((adjust to taste))
Water (as required to make batter)
2 tablespoons Oil (or ghee as needed)
1 small onion (finely chopped)
2 tablespoons coriander leaves (finely chopped)

Steps:

Add all the lentils - chana, toor, urad and moong dal to a large bowl. Wash them very well a few times.
Next add red chilies to the rice. Pour enough water and soak them for 2 to 4 hours. You can also leave them overnight for 8 hours.
Add rice to another large bowl and rinse a few times. You can soak it for 2 to 4 hours to overnight.
When you are ready to grind the batter, drain the water and rinse them well.
Add rice and red chilies to a blender jar along with ¼ cup fresh water. Blend to a slightly coarse paste or thick batter, adding more water as required. Batter has to be thick. Transfer this to a bowl.
Add dal, cumin and ginger to the jar. Also ¼ cup water and blend to a slightly coarse thick batter, adding more water if required.
Mix this with the rice batter. The batter has to be thick yet of spreading consistency. Allow to rest for 2 to 4 hours. You can also skip resting.
Heat a pan. Add few drops of oil and smear it all over the pan with a kitchen tissue. Heat the pan well on a medium heat.
While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter. Mix everything well. Taste test and adjust salt.
If you prefer to make thick adai, the consistency of the batter must be thick but of spreading consistency.
If you prefer thin adai, then add more water as needed. Mix well to bring the consistency to a slightly less thick batter, not runny. The batter must be easily spreadable on the pan.
Regulate the flame to medium. Make sure the pan is hot.
Pour one ladle of batter and spread it quickly like a dosa. Spread it to thick or thin adai as per your liking.
Add ½ tsp oil or ghee across the edges. Cook on a medium heat.
When it gets cooked on one side, the edges loosen from the pan slightly. Turn it and cook on the other side as well. Make sure it is cooked on both the sides until crisp.
To make the next adai be sure to heat the pan well. It should be hot but not smoking hot.
Serve adai dosa with coconut chutney or any other chutney.

Nutrition Facts : Calories 163 kcal, Carbohydrate 25 g, Protein 6 g, Fat 3 g, Sodium 148 mg, Fiber 5 g, ServingSize 1 serving

ADE (ADAI OR LENTIL-RICE CREPES)

Ade (Adai or Lentil-Rice Crepes) image

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

Ingredients

1/2 cup toor dal
1/2 cup Urad Dal
1/4 cup channa dal
1/4 cup mung dal
1/2 cup parboiled rice (uncooked, white or brown will do)
2 serrano chilies, chopped coarsely
1 inch ginger, peeled and chopped coarsely
1/4 cup cilantro, trimmed and washed
asafoetida powder, a pinch
salt

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.

Tips:

Make sure to soak the lentils and rice separately overnight or for at least 6 hours. This will help them cook evenly and give the batter a smooth consistency.
If you don't have time to soak the lentils and rice overnight, you can use a quick-soaking method. To do this, bring the lentils and rice to a boil in a pot of water. Then, remove the pot from the heat and let it sit for 1 hour. Drain the lentils and rice and proceed with the recipe.
Be careful not to overcook the batter. If the batter is overcooked, it will be difficult to spread and will not cook evenly.
If you want to make the crepes ahead of time, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in a skillet over medium heat.
Serve the crepes with your favorite toppings. Some popular toppings include chutney, yogurt, and vegetables.

Conclusion:

Ade adai is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of protein and fiber, and it is also easy to make. With a little planning, you can easily make ade adai at home. So next time you are looking for a new and exciting dish to try, give ade adai a try. You won't be disappointed!