Adai: the protein and gluten -free Indian pancake

Adai is a thick, nutritious flatbread originating from Tamil Nadu , India. Unlike dosas , which require fermentation, adai is quicker to prepare, as it simply involves soaking and blending lentils. This flatbread is naturally gluten-free and rich in protein thanks to the lentil mixture. Traditionally flavored with chilies, curry leaves, and asafoetida (an Indian spice blend that can be omitted or replaced with garlic or onion powder), it is both crispy on the outside and soft on the inside. It is best enjoyed warm with a spicy sauce, coconut chutney, or jaggery (sugar syrup) if you prefer a sweeter version. Ideal for an energizing breakfast or a vegetarian meal gluten-free Indian cuisine .

Preparation time: 10 minutes

Cooking time: 5 minutes

Rest time: 4 hours

Total time 4 hours 15 minutes

Cooking method: Cook Expert , Traditional

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Ingredients

100g of red lentils
100g yellow or green lentils
100g of brown rice (or red rice )
1 pinch of asafoetida (or garlic powder)
1 tsp cumin seeds
1 tsp of fenugreek seeds
2 chilies (or chili powder)
5 curry leaves (optional)
1/2 tsp of turmeric
1/2 tsp salt
water (adjust according to consistency)
Cooking oil

Preparation

1
Rinse the lentils and rice, then soak them in water for 4 hours.
2
Drain and blend with the chilies, cumin, fenugreek and asafoetida until you obtain a thick paste. Add water if necessary.
3
Incorporate the chopped curry leaves, turmeric and salt. Mix well.
4
Heat a non-stick pan and lightly oil it.
5
Pour a ladleful of batter and spread it into a circle, like a thick pancake.
6
Cook over medium heat for 2 or 3 minutes, turn over and cook the other side until golden brown.
7
Serve hot with coconut chutney or a spicy sauce.

Keywords: Gluten-free Adai, Gluten-free Indian recipe, Lentil pancake, Gluten-free Indian flatbread, Adai dosa recipe, Tamil Nadu cuisine, High-protein Indian breakfast, Low glycemic index