Veg Recipes

Adathatti (Mixed Lentil Pancake)

 

Adathatti (Mixed Lentil Pancake)

Adathatti is a very healthy and protein-rich pancake recipe handed down to me by my mother-in-law. This recipe is ideal for breakfast, as it is filling and nutritious. It can be enjoyed with onion chutney or coconut coriander chutney and is best served with a dollop of white butter on top of it.
Adathatti can be prepared on short notice as it doesn't require overnight soaking of lentils and rice. It is delicious and easy to prepare.
Adathatti is a wholesome meal and can be had for lunch or dinner.
This delicious pancake recipe is called Adathatti in some parts of Kerala. Many variations of this recipe can be found in other states of South India.
Print Recipe
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Course Breakfast, Dinner Recipe, Lunch Recipe
Cuisine Kerala Cuisine
Servings 4

Equipment

  • 1 Deep Pan
  • 1 Mixer-grinder

Ingredients
  

  • 2 cups Raw rice
  • 1 cup Urad dal (black gram)
  • 1 cup Toor dal (pigeon peas)
  • 1/2 tsp Fenugreek seeds
  • 1 sprig Curry leaves (roughly torn)
  • 1 bunch Coriander leaves (chopped)
  • 1 tsp Chilli powder
  • 1 tsp Crushed pepper
  • ¼ tsp Asafoetida
  • 1/2 tsp Cumin seeds
  • 2 nos. Green chillies
  • 1-2 nos. Shallots (finely chopped)
  • 1/2 cup Finely grated coconut
  • 1 tsp Salt

Instructions
 

  • Wash and soak the lentils and rice for 3 to 4 hours.

Method of preparation

  • Drain water from the soaked dals and grind them coarsely by adding water sparingly.
    Add the other ingredients and pulse them in the mixer 2 or 3 times so that the ingredients blend well with the ground dal mixture.
  • Pour the mixture into a deep pan and add water if required. The dal and rice mixture should have a pouring consistency.
    Heat an iron pan and smear sesame oil over it.
  • With a ladle, pour the mixture and spread it evenly on the pan. Drizzle some sesame oil around the pancake. Let it cook well.
    Once it becomes crisp, flip it onto the other side.
  • Cook till both sides are crisp.
  • Serve the crisp adathatti with a dollop of white butter on top. This can be accompanied by onion chutney or coconut coriander chutney.

Notes

Toor dal can be replaced with Chana Dal or Moong Dal.
The dosa batter can be stored in the refrigerator for up to two days. Do not store for more than 2 or 3 days. 
Keyword asafoetida, black pepper, fenugreek seeds, grated coconut, lentils, raw rice, sesame oil, shallots, toor dal, urad dal