January 24, 2012

Sprouts Adai | Sprouts and lentil crepes

Sprouts Adai must be the healthiest breakfast option that is dished out at my place. A healthy twist to the usual Adai (lentil crepes), this is one sure shot way to get kiddo to munch on sprouts and is a very healthy breakfast for diabetics too. You can make it with normal soaked moong dal too, but I had some sprouts leftover after making Moongachi Usal. so made it with sprouts. Try it out, am sure you would love this. You may also use mixed sprouts, but as I had moong sprouts prepared it with the same.
This goes to the following events: Blogging Marathon - Day 2 - Delicious Dals, Priya Sreeram hosting Fast Food not Fat Food, event by Priya’s Now serving, Radhika’s Let’s Cook – Rice, Vardhini’s New UOnly Sprouts – event by Pari, hosted by Priya , My event Kitchen Chronicles  Cooking with leftovers – hosted by VeenaAlso to MLLA # 43, hosted by Chez Cayenne, event by Susan. And to Cooking Challenge – Tamilnadu by Vidhya
Do check my fellow marathoners hereLet's get on to the recipe now...
Soaking time : 4 hours
Prep time : 20 mins + grinding time
Makes : 20 adais
Ingredients:
  • White rice - 1 cup (you may also use brown rice here, but soak for 2 hours longer if doing so)
  • Toor Dal / split pigeon pea - 1/3 cup
  • Channa Dal - approx 1/2 cup
  • Sprouted Moong sprouts - 1/2 cup
  • Red Chillies - 4 to 5 (suit your spice)
  • Curry leaves
  • Salt - to taste
  • Turmeric - 1/2 tsp
  • Jaggery - half a lemon sized
  • Ginger - 1/2 inch grated
  • Hing / Asafoetida - a generous pinch
  • Oil - to fry the Adai
Method:
1) Wash and soak the rice and dals separately for 4 hours. Add the red chillies to soak along with the dals.
2) Grind the rice first. Then add the dals, chillies, sprouts and grind to a smooth paste.
3) Add salt, curry leaves, hing,grated ginger, turmeric, jaggery and mix well.
4) Give it a standing time of 1 - 2 hours (I soaked the dals / rice overnight, and made the adais with the batter ground the next day)
5) To make the adais, heat a tava. When moderately hot, spoon a ladleful of this batter onto the middle of the tava. Spread like a dosa, but slightly thicker than normal dosa
6) Drizzle oil around the sides. Cook on both sides and serve with Molagapudi and any chutney. 

34 comments:

  1. Thanks Kalyani, I love adai unfortunately nobody at home :(.

    Ongoing Event: MurariAnniversary-Giveaway-2012

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  2. great recipe would love to make these on a Sunday Breakfast!

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  3. A perfect healthy breakfast.. Too good

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  4. healthy and delicious breakfast .........

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  5. Nice way to use up leftover sprouts! Yummy breakfast!

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  6. excellent breakfast choice!

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  7. Healthy and delicious protein packed adai,looks yummy....

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  8. Nice recipe..bookmarked

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  9. Healthy and yum..superb recipe Kalyani!

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  10. Very tempting breakfast!..

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  11. healthy adai, adding sprouts makes more protein rich.

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  12. Yum, I love crepes. I like your hint about using brown rice, too. Thanks for sending this to My Legume Love Affair.

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  13. Wat a healthy n protein rich adais..

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  14. Healthy and nutritious adai. Looks delicious.

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  15. Lovely adai, i love this with jaggery and butter. Yum!

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  16. Very healthy adai kalyani. Hope your daughter is getting better. Thanks for linking it to the event.

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  17. I have made pesarattu with sprouts and totally loved it. Adai looks yummy. Thx for linking to the event.

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  18. Healthy adai. I always make mine with brown rice..

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  19. Very healthy one..liked it..

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  20. yummy and Healthy Adai!!!

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  21. I too make this sometimes.Really healthy and yum

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  22. I love most of your recipes! This is one of them! Thanks for linking to my event!

    CC - Flavors of Tamilnadu
    Lock Lock Series 2

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Cheers
Kalyani

 

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