Moong Dal Adai Recipe – South Indian Cabbage & Carrot Pancakes

Last Updated on 2 months by Neha Deshmukh

Moong Dal Adai Recipe – South Indian Cabbage & Carrot Pancakes

Introduction

Okay, let’s be real – sometimes you just need a savory pancake in your life. And not just any savory pancake, but one packed with veggies, protein, and a whole lot of South Indian flavor! That’s where this Moong Dal Adai comes in. I first made this when I was craving something comforting and healthy, and it quickly became a family favorite. It’s a little bit of work, but trust me, the crispy edges and flavorful center are so worth it.

Why You’ll Love This Recipe

This adai isn’t just delicious; it’s a fantastic way to sneak in some extra veggies. It’s also naturally gluten-free and can easily be made vegan. Plus, it’s a wonderful change of pace from your usual breakfast or dinner routine. It’s hearty, satisfying, and bursting with authentic South Indian tastes.

Ingredients

Here’s what you’ll need to make these amazing pancakes:

• ½ cup split moong dal (approximately 100g)
• ½ cup finely chopped cabbage (approximately 50g)
• ½ cup grated carrot (approximately 50g)
• ¼ cup finely chopped onion (approximately 30g)
• ¼ cup de-seeded and chopped tomato (approximately 40g)
• 2 green chillies, finely minced
• 2 tablespoons finely chopped coriander leaves
• 1 sprig curry leaves, finely chopped
• ½ tablespoon minced ginger
• ¼ teaspoon turmeric powder (approximately 1g)
• ¼ teaspoon cumin seeds (approximately 1g)
• ¼ teaspoon asafoetida (hing) (approximately 1g)
• ¾ teaspoon salt (approximately 4g)
• ¾ teaspoon sugar (approximately 4g)
• Vegetable oil, as needed

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these make all the difference!

• Split Moong Dal: The Protein Powerhouse – Moong dal is a fantastic source of protein and digests easily. Make sure you’re using split moong dal (yellow moong dal) for the smoothest batter.
• Cabbage & Carrot: Regional Variations & Freshness – Feel free to adjust the amounts of cabbage and carrot to your liking! Some families prefer more cabbage, others more carrot. Just make sure they’re finely chopped for even cooking.
• Asafoetida (Hing): The Digestive Secret – Don’t skip the asafoetida! It adds a unique savory flavor and aids in digestion – especially helpful with the dal. A little goes a long way, though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the moong dal in plenty of water for at least 2 hours. This softens it up for a super smooth batter.
2. Once soaked, drain the dal and grind it into a thick paste using minimal water. You want it to be quite thick – almost like a paste for dosa.
3. Now for the fun part! In a large bowl, combine the ground dal with the chopped cabbage, grated carrot, onion, tomato, green chillies, coriander leaves, curry leaves, and ginger.
4. Add the turmeric powder, cumin seeds, asafoetida, salt, and sugar. Mix everything really well with your hands – this ensures all the flavors are evenly distributed.
5. Heat a griddle (tawa) over medium flame. Lightly grease it with a little vegetable oil.
6. Pour about ⅓ cup of the batter onto the hot griddle and gently spread it into a circle. Don’t worry about making it perfect!
7. Drizzle a little oil around the edges of the adai. Cover it and cook on low heat for 3-4 minutes, or until the edges start to crisp up.
8. Flip the adai and cook for another 2-3 minutes, until golden brown and crispy on the other side.
9. Serve immediately and enjoy!

Expert Tips

• Batter Consistency is Key: If the batter is too thick, add a tiny bit of water, one teaspoon at a time. It should be spreadable but not runny.
• Low and Slow: Cooking on low heat is crucial for getting the adai crispy without burning it.
• Don’t Overcrowd: Cook one adai at a time for the best results.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Confirmation: Naturally gluten-free! This recipe doesn’t contain any gluten ingredients.
• Spice Level Adjustment: Adjust the number of green chillies to control the spice level. My family likes it mild, so I usually stick to two.
• Festival Adaptations (e.g., Makar Sankranti): Adai is often made during Makar Sankranti in some South Indian households. It’s a great way to use seasonal vegetables!

Serving Suggestions

Adai is fantastic on its own, but it’s even better with some accompaniments! I love serving it with:

• Coconut chutney
• Tomato chutney
• Sambar
• A dollop of yogurt

Storage Instructions

Leftover adai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a griddle or in a pan until warmed through and crispy.

FAQs

• What is Adai traditionally made with? Traditionally, adai is made with a combination of different lentils and rice. This moong dal version is a simpler, quicker take on the classic.
• Can I make the batter ahead of time? How long will it keep? Yes, you can! The batter will keep in the refrigerator for up to 24 hours. You might need to add a splash of water to loosen it up before cooking.
• What is the best way to get the Adai crispy? Low heat, a well-greased griddle, and patience are your best friends! Don’t flip it too early.
• Can I use a different type of dal? You can experiment with other dals like toor dal or chana dal, but the texture and flavor will be slightly different.
• What are some other vegetables I can add to the Adai? Feel free to add other finely chopped vegetables like beetroot, spinach, or even a little bit of cauliflower!