Sweet & Savory Adai Recipe – Black-Eyed Pea & Rice Flour Pancakes

Last Updated on 4 months by Neha Deshmukh

Sweet & Savory Adai Recipe – Black-Eyed Pea & Rice Flour Pancakes

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – Adai! These aren’t your average pancakes; they’re a delightful blend of sweet and savory, packed with flavor and tradition. I remember my grandmother making 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

Adai is more than just a breakfast or snack; it’s a celebration of South Indian flavors. The combination of the earthy black-eyed peas and the subtly sweet rice flour is just magical. Plus, making both sweet and savory versions means there’s something for everyone! It’s a wonderfully satisfying and wholesome dish that’s perfect for a weekend brunch or a festive occasion.

Ingredients

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

• 1 cup raw rice (approximately 180g)
• 1 cup roasted rice flour (approximately 150g)
• 1 ½ cups cooked black-eyed peas (karamani) (approximately 240g)
• 1 cup jaggery (approximately 200g)
• 1 cup chopped coconut (approximately 100g)
• 2 cups water (480ml)
• 1 teaspoon cardamom powder
• 2 tablespoons ghee (30ml)
• 1 cup water (for savory adai) (240ml)
• ½ – 1 teaspoon salt (to taste)
• ½ teaspoon asafoetida (hing)
• ½ teaspoon mustard seeds
• 2 teaspoons urad dal
• 1 sprig curry leaves
• 1 green chili (adjust to taste)
• 1 red chili (adjust to taste)
• 1 inch ginger, chopped
• 2 teaspoons oil (30ml)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Karamani/Black-Eyed Peas: These are the star of the show! They give Adai its unique texture and earthy flavor. Make sure they’re cooked until really tender – nobody likes a crunchy adai!
• Roasted Rice Flour: Don’t skip roasting the rice! It adds a beautiful aroma and a slightly nutty flavor. You can buy pre-roasted rice flour, but roasting it yourself is always best.
• Sweet & Savory Preparation: The beauty of Adai is that you make one base batter and split it to create two completely different experiences. It’s a clever way to satisfy everyone’s cravings!
• Jaggery: I prefer using a good quality jaggery for the sweet adai. It gives a lovely caramel-like sweetness. You can substitute with brown sugar if needed, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Rice Flour: Soak the raw rice in water for about an hour. Drain it well and let it dry for about 15 minutes. Then, grind it into a fine flour. Sift the flour to remove any lumps and roast it in a pan for 7-8 minutes until it smells fragrant. Blend again briefly to refine the texture.
2. Cook the Black-Eyed Peas: Roast the black-eyed peas lightly. Wash them and cook in water for 30-35 minutes, or until they are completely tender.
3. Make the Sweet Adai: Melt the jaggery with water and strain it to remove any impurities. Boil the jaggery syrup with water, the cooked black-eyed peas, coconut, and cardamom powder. Add the roasted rice flour and mix well. Cook for about 3 minutes, then let it cool. Once cooled, add the ghee and knead it into a smooth dough.
4. Make the Savory Adai: Heat oil in a pan and temper mustard seeds, urad dal, chilies, curry leaves, ginger, and hing. Add water, boiled peas, coconut, and salt. Mix in the roasted flour and cook for 3 minutes. Cool and knead into a dough.
5. Shape & Steam: Take a portion of each dough (sweet and savory) and shape them into 3-inch discs with a hole in the center. Traditionally, these are steamed on banana leaves, which imparts a lovely flavor. Steam for about 15 minutes, or until they become shiny and cooked through.

Expert Tips

• Don’t overcrowd the steamer. Steam in batches to ensure even cooking.
• If the dough is too sticky, add a little more rice flour. If it’s too dry, add a teaspoon of water at a time.
• The key to fluffy Adai is to let the dough rest for at least 30 minutes after kneading.

Variations

• My friend Priya loves adding a pinch of turmeric to the savory adai for a beautiful color and extra flavor.
• For a richer sweet adai, add a tablespoon of grated cashew nuts to the dough.
• My mom always used to add a little bit of grated carrot to the savory adai – it adds a lovely sweetness and texture.

Vegan Adaptation

Easily made vegan! Simply substitute the ghee with a vegan butter alternative or coconut oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free as long as you use pure rice flour. Double-check the label to ensure there are no hidden gluten ingredients.

Spice Level Adjustment (Savory Adai)

Adjust the number of green and red chilies to your liking. You can also add a pinch of black pepper for extra heat.

Festival Adaptations (Pongal, Onam)

Adai is often made during Pongal and Onam festivals in South India. It’s considered an auspicious dish and is offered to the gods.

Serving Suggestions

Serve the Adai warm with a dollop of butter or a side of coconut chutney. They’re also delicious with sambar!

Storage Instructions

Leftover Adai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or shallow frying.

FAQs

What is Adai traditionally made with?

Traditionally, Adai is made with a combination of rice, lentils, and sometimes other grains like millets. This recipe focuses on rice and black-eyed peas, which is a popular variation.

Can I use a different type of bean instead of black-eyed peas?

Yes, you can! Pigeon peas (toor dal) or moong beans are good substitutes. Just make sure they are cooked until very soft.

How can I achieve the perfect texture for the Adai dough?

The key is to grind the rice flour finely and roast it well. Also, ensure the black-eyed peas are cooked until completely tender. The dough should be smooth and pliable, not too sticky or too dry.

What are banana leaves used for in this recipe, and can I substitute them?

Banana leaves impart a unique aroma and flavor to the Adai. If you can’t find them, you can use parchment paper or lightly oiled aluminum foil instead.

How long does the roasted rice flour stay fresh?

Roasted rice flour stays fresh for about 2-3 weeks when stored in an airtight container in a cool, dry place.