Soybean and Rice Adai

Hi Friends.

Now that I felt rejuvenated after enjoying a fun filled long weekend with my family, I decided to clean my pantry and to take a stock check of what all I have in there and clean up the mess if any (a part of my resolution for this year..not to let the grocery go waste).

While doing the stock check I found that I have very good quality Soybeans which were completely neglected by me. This packet of beans looked at me very angrily and castigated me to overlook it’s presence, not fair, not fair it said. So in the urge to finish these extremely healthy and nutritious beans I soaked them all overnight without thinking what I will do with them (did I decide that I will plan out things well in advance as a part of my new year resolution?). I just told myself I will make something interesting.

Just before I decided to retire to bed I was attacked by another thought… I have not thought about breakfast. These days I plan and keep my veggies and other ingredients ready for morning as I feel too lazy to come out of the comforter…so cold it is!!!!! Instantly with no second thoughts I decided to soak some rice….Yes, you guessed it right! I surely had Adai in my mind.  I did think wisely, right!!! 

 Adai are Indian pancakes made from rice and legumes. It’s a  kind of Dosa and very popular in Tamilnadu. These pancakes have a crisp outer texture and are soft inside. Served with Chutney or Podi they make a filling breakfast/ lunch/ dinner.

Health facts

Soybeans are extremely nutritious, it contains carbohydrate, fat, protein, vitamins, minerals like calcium, folic acid and iron. The protein in soybean has all the essential amino acids that is adequate for human health. It has high lecithin content and is therefore excellent for mental fatigue and for protection against cholesterol deposits. Lecithin is a brain food, a tonic and energizer.

I found this as a good way to provide a PROTEIN PACKED MEAL for the kids, an ideal way to add soybean to our diet.

As I have mentioned that I soaked things without any measurements so I am providing you with approx quantities.

Ingredients to grind

1 1/2 cups of soaked soybeans (approx)

2 cups soaked rice (approx)

5-6 green chilies

1-tsp cumin seeds

1-1/2 inch piece ginger

 to add to the batter

2 chopped onions

1 tsp cumin seeds

2 tsp pounded fennel seeds

chopped cilantro (optional)

salt to taste and

oil for cooking

Method

Grind together soybeans, ginger, green chilies to a  paste ( keep it a little coarse).

Grind rice separately to a not so fine paste.

Mix the two and add all the other ingredients. I would definitely recommend the addition of fennel seeds which imparts excellent taste to this Adai. Add water to adjust the consistency of a dosa batter.

Heat the girdle and smear it with some oil. Take a ladle full of batter and spread it in concentric circles. These are not made very thin and are slightly thicker than the normal dosa.

With the help of an oil dropper spread some oil in the centre and the sides. When one side is done and is nicely golden brown in colour flip and cook  the other side. The edges of Adai are not as even and smooth as that of a Dosa, so do not panic..

  

When both the sides are done, serve it hot with with coconut or any other tangy, spicy chutney of your choice.

Do I really need to tell you that these are very very tasty and quite filling too….. I am surely ready to make them again!!
Sending this as my entry to EC’s MLLA-19 the brainchild of Susan    , to CFK-creative food for picky/fussy eater’s Hosted by Sara and is the brainchild of Sharmi of Neivedyam and to Srivalli’s Kid’s Delight – Wholesome Breakfast.

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