Sweet & Savory Lobia Adai Recipe – Traditional South Indian Steamed Pancakes

Last Updated on 2 months by Neha Deshmukh

Sweet & Savory Lobia Adai Recipe – Traditional South Indian Steamed Pancakes

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – Lobia Adai. These aren’t your typical pancakes; they’re fluffy, flavorful steamed cakes, and we make them both sweet and savory. I remember my grandmother making a huge batch of these during festivals, and the aroma would fill the entire house. It’s a bit of work, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

Lobia Adai is a delightful blend of textures and tastes. The lobia (black-eyed peas) add a lovely earthiness, while the coconut and cardamom bring a subtle sweetness. Plus, steaming them instead of frying makes them a healthier treat! They’re perfect for a weekend breakfast, a festive snack, or even a light dinner. You’ll love how satisfying and unique these adais are.

Ingredients

Here’s what you’ll need to make both the sweet and savory versions:

• 3 cups raw rice (approx. 450g)
• 1/2 cup lobia (black-eyed peas) (approx. 100g)
• 1 cup jaggery (approx. 200g)
• 2 tablespoons coconut pieces (for sweet adai)
• 1/4 teaspoon cardamom powder
• 1 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black lentils)
• 10 curry leaves
• 1 green chili, finely chopped
• 3 tablespoons coconut pieces (for savory adai)
• 2 teaspoons oil
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk about a few key ingredients!

• Lobia (Black-Eyed Peas): These little legumes are packed with protein and fiber. They have a mild, slightly nutty flavor that works beautifully in both sweet and savory dishes. You can usually find them in Indian grocery stores or online.
• Homemade Rice Flour: While you can use store-bought rice flour, making your own really elevates the texture. It’s surprisingly easy – just soak, dry, grind, and roast! It gives the adai a wonderful fluffiness.
• Jaggery: This unrefined sugar adds a beautiful caramel-like sweetness and a depth of flavor you won’t get with regular sugar. I prefer using dark jaggery for a richer taste, but you can use any variety you like.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rice Flour Prep: Start by soaking the raw rice in water for about an hour. Then, spread it out on a clean cloth or tray and let it dry completely – this could take a few hours depending on the weather. Once dry, grind it into a fine powder. Sieve the flour to remove any coarse bits, and finally, dry roast it on low heat for 5-7 minutes. Set aside to cool.
2. Lobia Time: Dry roast the lobia until it turns golden brown. This enhances its flavor. Soak the roasted lobia in water for about 30 minutes, then cook it until it’s tender – you can pressure cook it for 2-3 whistles, or boil it until soft.
3. Sweet Adai Dough: In a pan, melt the jaggery with a little water until it dissolves. Strain it to remove any impurities. Add the cooked lobia, coconut pieces, cardamom powder, and the roasted rice flour to the jaggery mixture. Mix well to form a smooth dough. Add water gradually if needed.
4. Savory Adai Dough: Heat the oil in a small pan. Temper the mustard seeds, then add the urad dal, curry leaves, hing (asafoetida), and green chili. Sauté for a minute until fragrant. Add this tempering to the cooked lobia, coconut pieces, salt, and rice flour. Mix well to form a dough, adding water as needed.
5. Shape the Adais: Take a lemon-sized ball of each dough (sweet and savory). Flatten it slightly and create a small dent in the center. This helps them cook evenly.
6. Steam It Up: Grease your idli plates lightly with oil. Place the shaped adais in the idli plates and steam for about 10-12 minutes, or until they are cooked through. A toothpick inserted into the center should come out clean.
7. Serve & Enjoy: Serve the warm adais with a dollop of butter. They’re best enjoyed fresh!

Expert Tips

• Don’t skip the dry roasting of the rice flour – it makes a huge difference in the texture.
• Make sure the lobia is cooked until very tender, otherwise, the adais might be grainy.
• If the dough is too sticky, add a little more rice flour. If it’s too dry, add a little water.

Variations

• Vegan Adaptation: Simply skip the butter when serving!
• Gluten-Free Adaptation: This recipe is naturally gluten-free as long as you ensure your urad dal and other ingredients are processed in a gluten-free facility.
• Spice Level Adjustment: For a spicier savory adai, add another green chili or a pinch of red chili powder to the dough. My friend, Priya, loves adding a dash of black pepper too!
• Festival Adaptations: These are traditionally made during Ganesh Chaturthi and Navratri. You can offer them as prasad (a religious offering).

Serving Suggestions

These adais are delicious on their own, but here are a few ideas to elevate your meal:

• Serve with a side of coconut chutney or sambar.
• Enjoy with a cup of hot filter coffee.
• For a complete meal, pair them with a vegetable curry.

Storage Instructions

Leftover adais can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes, or by microwaving them with a splash of water.

FAQs

• What is Lobia and where can I find it? Lobia, also known as black-eyed peas, is a legume commonly used in Indian cuisine. You can find it in most Indian grocery stores or online.
• Can I use store-bought rice flour instead of making it from scratch? Yes, you can! But homemade rice flour does give a better texture. If using store-bought, choose a fine-ground variety.
• How do I adjust the sweetness level in the adai? Adjust the amount of jaggery to your liking. Start with less and add more as needed.
• Can this adai be made in advance? You can prepare the doughs a day in advance and store them in the refrigerator. Shape and steam them just before serving.
• What is the best way to steam the adais for a soft texture? Make sure your steamer is hot before adding the adais. Don’t overcook them, or they will become dry.