Venkaya Adai Recipe - Crispy pancakes made from lentils and rice.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Split black gram skinless (dhuli urad dal)(उड़द दाल धुली), Rice(चावल)

Cuisine : TamilNadu

Course : Snack

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Venkaya Adai

You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

For more recipes related to Venkaya Adai checkout Dahi Bhalle , Dahi Bhalla Puri , Rasam Vada , Stuffed Dahiwadas . You can also find more Snack recipes like Tortilla With Grilled Vegetables And Rice, Candy cookies, Narialbhaath parantha, Fried Garadu Indori Style. Or try out these recipes from TamilNadu Cuisine like Mor Kozhambu, Vengaya Kosu, Cucumber dosa, Kozhi Urundai Kozhambu.

Venkaya Adai Recipe - How to make Venkaya Adai

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Prep Time : 3-3.30 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Split black gram skinless (dhuli urad dal) 1/4 cup

  • Rice raw1 1/2 cup

  • Split pigeon pea (toor dal/arhar dal) 1/4 cup

  • Split Bengal gram (chana dal) 1/4 cup

  • Split green gram skinless (dhuli moong dal) 1/4 cups

  • Dried red chillies 3-4

  • Cumin seeds 1 teaspoon

  • Curry leaves 8-10

  • Black peppercorns 5-6

  • Scraped coconut 1/4 cup

  • Asafoetida a pinch

  • Salt to taste

  • Onions finely chopped 2 medium

  • Oil as required

Method

Step 1

Soak the rice and all the dals in lukewarm water for 2-3 hours. Grind red chillies, cumin seeds, curry leaves, peppercorns and coconut with a little water to a paste.

Step 2

Add all the dals and rice and grind a little coarsely with a little water. Transfer the batter into a bowl. Add asafoetida and salt and mix well.

Step 3

Add sufficient water to get the correct consistency and mix. Add onions and mix. Heat a non-stick tawa and drizzle a little oil on it.

Step 4

Rotate the tawa so that the oil spreads all over the surface. Drop a ladleful of the batter and spread to a round dosa.

Step 5

Make a small hole in the centre and drizzle a little oil into the hole. Cover and cook for 1 minute. Flip, drizzle some oil in the hole and cook for 1 minute more or till the adai is crisp and golden on both the sides.

Step 6

Serve hot with aviyal. It can also be served with grated jaggery and fresh home made butter.

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