Adai is a spicy mixed lentil and rice pancakes that are thicker crepes, these are larger pancakes. This adai is made with coconut oil for best flavor. Pumpkin, cranberry, and coconut pair well and the aroma of coconut oil fills theentire home while making. These elements elevates the flavor profile of this adai. Any oil can be used though. If you do not want to keep it vegan, this can be made with ghee too!
Vegan Almond, Coconut, and Cranberry Chutney
Vegan Cranberry Soy Spring Rolls
Makes 10 to 12
Raw rice - 1/2 cup
Toor dal -1/4 cup
Chana dal - 1/4 cup
Orange masoor dal - 1/4 cup
Split yellow moong dal - 1/4 cup
Pumpkin -1 cup, diced
Cranberries - 1 cup
Red chilies - 16 to 18
Green chili - 6 to 8
Salt - 1 and 3/4 tsp
Asafetida - 1/4 tsp
Turmeric - 1/4 tsp
Curry leaf - 1 sprig, torn
Coconut oil to make adai
Drain the water from the soaked rice and dal. Grind the pumpkin, cranberry, red chili, green chili, and rice together to a coarse paste. Transfer to a bowl.
Grind the dal with half cup water to a smooth consistency. Add it to the ground rice mixture.
To make adai: heat a nonstick or cast iron pan on medium flame. Take about half cup batter and pour it in the hot pan and gently spread in a circular motion into a 10-in circle. Drizzle a teaspoon oil. Cook for 2-3 minutes.
Srivalli says
This is seriously amazing...I have used only the dried cranberries, didn't realise you can make adai as well!..very innovative
Srivalli says
This is seriously amazing...I have used only the dried cranberries, didn't realise you can make adai as well!..very innovative
Narmadha says
This is super innovative of using cranberry in adai. I would have never imagined that combo. looks so delicious