Southern Indian Breakfast Crepe: Rice and Bean Adai
Southern Indian Breakfast Crepe: Rice and Bean Adai

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, southern indian breakfast crepe: rice and bean adai. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Adai is a traditional South Indian breakfast pancake recipe made with the combination of different lentils and rice. Adai is most often served as a tiffin dish for breakfast or dinner. With a little bit of planning, you can make your breakfast wholesome with these delicious high protein crepes.

Southern Indian Breakfast Crepe: Rice and Bean Adai is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Southern Indian Breakfast Crepe: Rice and Bean Adai is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have southern indian breakfast crepe: rice and bean adai using 6 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Southern Indian Breakfast Crepe: Rice and Bean Adai:
  1. Take 350 grams Rice (Japanese rice or Basmati rice)
  2. Make ready 90 ml Dried chickpeas (garbanzo beans)
  3. Make ready 2 tbsp Mung bean
  4. Get 1 tbsp ☆Ginger, finely chopped
  5. Make ready 1/2 tsp ☆Cumin seeds (or powder)
  6. Prepare 1/2 tsp ☆Salt

Adai is a traditional South Indian breakfast pancake recipe made with the combination of different lentils and rice. Adai is most often served as a tiffin dish for breakfast or dinner. With a little bit of planning, you can make your breakfast wholesome with these delicious high protein crepes. Adai is a lentil crepe, very similar to Dosa but highly nutritious.

Steps to make Southern Indian Breakfast Crepe: Rice and Bean Adai:
  1. Combine the rice and beans, and rinse well.
  2. Soak in 500 ml (or more) water overnight at room temperature.
  3. This photo shows the rice and beans that were soaked in water for 9 hours in the kitchen at 7℃. They absorbed the water and softened.
  4. Put the beans and rice mixture, 3 tablespoons water, and the ☆ ingredients in a food processor, and pulse until they become a thick liquid. It's okay if the mixture is a little lumpy.
  5. If the mixture looks like this, it's ready. If there is not enough water, add more to reach the right consistency.
  6. The batter should not be too runny. Scoop up the batter with a spoon and it should drip off slowly.
  7. Heat up a frying pan over medium heat. You don't need any oil if you use a non-stick frying pan. I used a 20 cm frying pan.
  8. When the frying pan is well heated, drop in 2 tablespoons batter, and spread it out thinly with the spoon. Spread it out as thinly as possible.
  9. After spreading it out, the surface will gradually dry up. After 2 minutes, the edges will turn golden brown. Lift it up slowly from the frying pan.
  10. Wait until it turns golden brown before flipping it over. Pan-fry the other side well for about 2 minutes, pressing the crepe down with a spatula.
  11. When you've finished making all of the crepes, they are done. I made 5 crepes in the 20 cm frying pan. It's also fun to make them in a large frying pan.
  12. In India, they fold Adai Dosa in half to serve on a plate. Serve with chutney or raita (an Indian yogurt condiment), and enjoy.
  13. I added chopped Japanese leek in this one. Coconuts and onions are popular ingredients to add to Adai Dosa, but try it with various ingredients.

It belongs to the South Indian Cuisine and is a popular breakfast followed by IDLI, DOSA AND UTTAPAM. Unlike Dosa batter, the Adai batter is thick and spicy too (with the addition of red chillies). Adai is a favourite in Tamil Nadu for breakfast or for an early dinner in households where rice, sambar, rasam etc are not prepared for dinner, and instead a tiffin item is served. The multigrain Adai Dosa is both filling and nutritious. It is as simple as it sounds and it keeps you full.

So that’s going to wrap this up with this special food southern indian breakfast crepe: rice and bean adai recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!