Four Lentil Adai(Savory Pancake) with Fenugreek leaves & cilantro

If you are looking for a savory pancake, low in carb, gluten free, high protein and grain free. Then this dish is definitely for you. So easy to make, soak, grind and spice it up with few greens and make. With some Chutney as a side dish and with a cup of CCC Smoothie it makes a total balanced break fast or a lunch and fill you up for hours. Try this out and let me know how you liked it.





Preparation Time - 10 Minutes

Cooking Time - 20 to 30 Minutes

Serves - 3 to 4





Ingredients



Channa Dal(Split Chick Pea) - 1/2 Cup

Toor Dal(Split Pigeon Pea) - 1/2 Cup

Urad Dal(Whole or Split either is fine) - Handful

Yellow Mung Bean - Handful

Ginger - 1 inch piece (peeled)

Dry red chili - 2 to 3 or to taste

Coconut - 1/2 Cup

Curry leaves - few (5 to 6 leaves)

Chopped Cilantro - 1/2 Cup

Chopped Fenugreek leaves - 3/4 Cup

Salt - 1 Tsp or to taste

Water - 1/2 Cup

Sesame Oil - 10 Tsp



Method



1) Wash rinse and soak channa dal, toor dal, urad dal and yellow mung bean overnight.



2) Drain the water from the soaked lentils and in a food processor add these lentils, curry leaves, salt, ginger piece, coconut and add water and process into a smooth paste.



3) To this add the chopped fenugreek leaves and cilantro and add more water if desired. The consistency of the batter should be that of pancake or slightly thinner(for a crispier pancake) but  not too watery.

4) Heat a iron griddle and once it is hot take a ladle full of batter and make a circle and pour 1 tsp of oil around it.

5) Cook on medium heat and once it is well cooked, flip it and cook the other side.

6) Serve hot with sambhar or chutney of our choice.

Event Participation

1) This goes to Herbs & Flowers in Platter hosted by What's Cooking, an event started by PJ.

2) Sending off to Breakfast club hosted by Krithi's Kitchen an event by Fuss Free Flavors.

3) This also goes to the Breakfast Mela an event by Srivalli of Cooking 4 all Seasons.

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