How to make Venkaya Adai -
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 : Snacks and Starters
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For more recipes related to Venkaya Adai checkout Rasam Vada, Biscoot Ambode, Dahi Bhalle -SK Khazana, Masala Vada - SK Khazana . You can also find more Snacks and Starters recipes like Jain Sabudana Vada Lettuce Wrap Bread Bonda Garlic Mustard Prawns
Venkaya Adai Recipe Card
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.
Prep Time : 3-3.30 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Venkaya Adai Recipe
Split black gram skinless (dhuli urad dal) 1/4 cup
Rice raw 1 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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
