Indian breakfasts are a delightful blend of nutrition and flavor. Among the many beloved options, Adai—savory lentil pancakes—is a star. Packed with protein, fiber, and a medley of spices, this South Indian classic is not only satisfying but also highly versatile. Today, we’re adding a special Tassyam twist to this timeless recipe, incorporating our premium spices for a taste that’s truly unforgettable.
Ingredients:
For the Batter:
- Rice - 1 cup (soaked for 3-4 hours)
- Chana Dal (Split Bengal Gram) - ½ cup (soaked for 3-4 hours)
- Toor Dal (Split Pigeon Pea) - ½ cup (soaked for 3-4 hours)
- Moong Dal (Split Green Gram) - ¼ cup (soaked for 3-4 hours)
- Urad Dal (Split Black Gram) - ¼ cup (soaked for 3-4 hours)
For the Spice Mix:
- Tassyam Turmeric Powder - 1 tsp
- Tassyam Red Chili Powder - 1 tsp (adjust to taste)
- Tassyam Cumin Seeds - 1 tsp
- Tassyam Asafoetida (Hing) - A pinch
- Tassyam Black Peppercorns - ½ tsp (coarsely ground)
Add-Ins:
- Curry Leaves - A handful, finely chopped
- Onions - 1 medium, finely chopped
- Ginger - 1-inch piece, grated
- Green Chilies - 2-3, finely chopped
- Coriander Leaves - A handful, finely chopped
- Salt - To taste
- Oil or Ghee - For cooking
Preparation:
Step 1: Blend the Batter
- Drain the soaked rice and lentils. Combine them in a blender with a little water.
- Grind to a coarse consistency (slightly grainy texture is perfect for Adai).
- Transfer to a mixing bowl and allow it to ferment for 1-2 hours if you have time. This enhances the flavor, but you can skip it for an instant version.
Step 2: Spice it Up
- To the batter, add Tassyam turmeric powder, red chili powder, cumin seeds, asafoetida, and black pepper.
- Mix in chopped onions, curry leaves, ginger, green chilies, and coriander leaves.
- Adjust the consistency with water; it should be pourable but thick.
Cooking:
- Heat a non-stick skillet or dosa pan. Grease it lightly with oil or ghee.
- Pour a ladleful of batter onto the pan and spread it in a circular motion to form a pancake.
- Drizzle a little oil or ghee around the edges. Cook on medium heat until the edges turn golden and crisp.
- Flip and cook the other side for a minute.
Serving Suggestions:
Serve hot with coconut chutney, tomato chutney, or a dollop of Tassyam’s authentic pickle for a tangy kick. Pair it with a cup of steaming Tassyam Chai Masala Tea for the ultimate breakfast experience.
Tassyam Tip:
For an added crunch and nutrition, sprinkle the batter with Tassyam’s roasted flaxseeds or sesame seeds just before spreading it on the pan.
This Adai recipe is not just a dish; it’s a wholesome journey through the aromatic spice markets of India, brought to life by Tassyam’s premium ingredients. Try it today and transform your mornings with the vibrant flavors of India!
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