Adai-Lentil Crepes

We like to have a big breakfast on the weekends when we have time to sit down out by the pool enjoy it. I also can take the time to try something new. I like to catch a video on how to make something that I haven't don't before...or lots of pictures. That's what I did before I attempted my moong dal dosa. That turned out so well and we all enjoyed it, but I wanted to try some with rice. I was told I had to try some of the other dosas too. I saw this on Show Me the Curry and I like the ingredients and I had most of them so here I go... just a few changes, but I wanted to keep it pretty true...

- 1/4 cup Rice
- 1/4 cup Whole Green Mung (I used split mung beans)
- 1/4 cup Channa Daal (I used urad dal)
- 1/4 cup Toor Daal
- 1 shallot (good size)
- 1 Green Chili - to taste (I used Serrano chili)
- 5 sprigs Cilantro Leaves
- 1 sprig Curry Leaves
- 1 pinch Asafoetida (Hing)
-Salt and pepper to taste
- 1/2" piece Ginger
- 1/2 tsp Fenugreek seeds (optional)

Oil – for pan-frying

Wash and soak the following in in 4 cups of water for 3-4 hours – Rice, Green Mung, Toor Daal & urad Daal. Drain out the water.

Add the rice and daal mixture and all of the remaining ingredients (except for oil) in a blender, I used my food processor and grind using a little fresh water. The consistency should be that of pancake batter.

I had to push the cilantro and curry leaves so you could see the rice and daal.

Just the right consistency...I wasn't really sure about pancake batter since I've only made it once. I figured if I had too I could add more water.

Heat pancake griddle to medium to high heat. I used a non stick pan so I didn't need to use any oil at this point. With a half cup scoop or ladle to pour the batter in the center of the griddle.

Place the bottom of the spoon or ladle flat on the center of batter. In an outward circular motion, spread the batter evenly.

When the outer edges start to dry drizzle oil on adai sparingly and allow to cook for a couple of minutes. Run the tip of your spatula around the outer edge of the Adai allowing it to flip over easily.

Flip the Adai to the other side. It should be golden-brown in color.
Cook for another couple of minutes and serve immediately with a blob of butter or chutney.

I served some with potato masala, we all enjoyed that with the moong daal dosa.

They are the softer crepe, not crispy like the moong dal dosa. This is good for breakfast or lunch, and has so much flavor. It filled me up. Wade and I had ours with a little yogurt and coconut chutney. Maranda of course had hers with sour cream. I will post the potato masala and coconut chutney recipe soon!

This was added to Meatless Mondays over at My Sweet and Savory.