Saturday, August 10, 2013

Adai with Avocado and Cheese Filling

(From Banu's Cookbook)

Adai is a pancake made with Lentils and Brown Rice. I put my own version of Avocado Chutney filling inside the pancake along with some shredded low fat pepper jack cheese for a yummy meal option.


1 cup of Urad daal
1 cup of Channa daal
1 cup of Toor Daal
1 cup of Yellow Split Moong Daal
3 Cups of Brown Rice
6-7 Red Chillies (Optional - instead you can use fresh green chillies)
Salt to Taste
Mustard Seeds for Seasoning
Oil for Seasoning and cooking

1 Medium Red Onion - Finely Chopped
1./2 Cup of Cilantro - Finely Chopped

1. Soak all the ingredients overnight or at least 4-6 hours and then grind them to a smooth paste.
2. Heat the Oil, add mustard seeds and once they splutter, add it to the batter. Add salt to taste.
3. At this point you can add the optional chopped onion and cilantro.
4. Heat a flat pan and pour in few spoonfuls of the batter and spread it out to the thickness you like and then cook both sides with some oil and the Adai is ready to eat.


2-3 Ripe Avocado's
1 Green Chilly (or more if you want it spicy)
1 Lemon - Juiced
1/2 Small Red Onion - Chopped Fine
Salt to Taste
Oil to saute

1. Heat oil in a pan, add the onions and green chillies and saute until the onions are translucent.
2. Remove the Avocado skin and chop the fruit. Mix it with the sauteed onions along with salt and lemon juice. Mix it well.
3. Avocado Chutney is ready.

I cooked an Adai Pankcake, took it out of the flat pan and when it was still warm put some of the Avocado chutney in it and sprinkled some low fat pepper jack cheese and then folded it in half.