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 U, Only Sprouts – event by Pari, hosted by Priya , My event Kitchen Chronicles – Cooking with leftovers – hosted by Veena. Also to MLLA # 43, hosted by Chez Cayenne, event by Susan. And to Cooking Challenge – Tamilnadu by Vidhya

Do check my fellow marathoners here. Let'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.