Split green lentil – moong dal dosa
South Indian pancake recipe
Adai – Yadni – Green lentil dal dosa or mixed dal dosa- pancake with a video and images with step by step instructions. Yadni / Aadai is a South Indian recipe.
It is a protein rich breakfast recipe. This is known as yadni in North Karnataka and as adai in other parts of South India. Now a days, it is made in other states too.
Adai/yadni is healthy and easy to make. Adai, made with mung dal, split green lentil has attractive color.
How to make Adai – yadni, moong dal dosa
Main ingredients for Adai – yadni, moong dal dosa
Optional ingredients for moong dal dosa
Ingredients list for Adai – yadni, moong dal dosa
- Split moong (green gram) dal – 1 cup
- Chana dal – 1/4 cup
- Urad dal – 1/4 cup
- Green chili – 1 or 2 according to taste
- Ginger – a small piece
- Salt – 1 tsp or according to taste
- Jeera/cumin seeds – 1/2 tsp
- Hing – 1/4 tsp
- Fresh curry leaves – 4-5
- Fresh coriander(cilantro) leaves – 1 tbsp chopped fine.
Optional Ingredients
- Raw rice – 1 tbsp
- Chopped coriander leaves – 1 tbsp
- Chopped onion – 1/2 cup
I sometimes add these optional ingredients or make yadni only with moong dal. Usually adai is soft. Adding chana dal and rice makes adai a little crisp. So add 2 tbsp for making it crisp if you wish.
Step by step instructions for making Adai – yadni, moong dal dosa
Preparing Adai – yadni, moong dal dosa batter
- Take all the dals on a plate and remove any impurities such as small stones or sticks, if any.
- Add moong dal, urad dal and rice(if adding) in a bowl and wash well 2-3 times till water runs clear.
- Soak in about 2 1/2 cups of water for 6-8 hours. After soaking, each grain will swell up.
- After soaking time is over, drain out the water into another container and keep aside to use while grinding, if needed.
- Add moong dal mix, green chilies, ginger, curry leaves to the mixer jar and run the mixer for a few seconds.
- Add 1/4 th cup water (from soaked water) and grind again. Grind till you get a smooth batter. Add water only as much is needed.
- When the batter is ground to a fine consistency, take out into a large bowl.
- Add salt, jeera, hing to the batter and mix well. Adai – yadni, moong dal dosa batter is ready.
- You may make adai immediately after grinding.
- You may ferment it for 2-4 hours if you wish. But fermentation is not a must.
- Add chopped dhania(coriander) leaves to the batter. Mix well.
Cooking Adai – yadni, moong dal dosa
- Heat a frying pan / a tava. Once it is hot, keep heat medium. I am using my favorite cast iron dosa tava. It has become nonstick with regular use.
- Take a ladleful of Adai batter to the hot pan and spread into a thin circle. Make it as thick or thin as you want. The batter spreads very easily. It does not stick to the skilette.
- Let cook for a few seconds. Add a few drops of oil on top of adai while it is cooking.
- As the dosa cooks it will start getting some small holes in the dosa.
- You can see in the image moong dal dosa is cooking and still looking wet in some places.
- Wait for a few seconds more. The dosa will be browning on the down side. Make sure the flame is not high. Let it brown only as much as you like.
- When most of the dosa surface looks done, turn to the other side.
- You can see in the image that the moong dal dosa is ready to turn.
- After turning, You can see the browned side.
- Let the other side cook for a few seconds and then take adai off the pan.
- Make other adai in the same way.
Adai – yadni – moong dal dosa is ready to eat.
Serve with coconut chutney or any other chutney of your choice. You may visit more chutney recipes.
Tips and variations
- You may add some chopped onion to the batter or you may sprinkle onion on the adai as soon as it is spread on the tava.
- You may add some butter or ghee instead of oil while adai is cooking.
- Serve with ghee/butter, chutney and curry of your choice.
Split green lentil – moong dal dosa South Indian pancake recipe
Adai – Yadni – Green lentil dal dosa or mixed dal dosa- pancake. Yadni / Aadai is a South Indian protein rich breakfast recipe. Known as yadni in North Karnataka and as adai in other parts of South India. Now a days, it is made in other states too.
Equipment
- 1 Mixing Bowl for washing dals and soaking
- 1 mixer grinder for making batter
- 1 tava/skillet/gridle for making adai dosa
Ingredients
Ingredients list for Adai – yadni – moong dal dosa
- 1 cup Split moong – green gram dal
- 1/4 cup Chana dal
- ¼ cup Urad dal – split white lentils
- 1 or 2 Green chili, according to taste
- Ginger – a small piece
- 1 tsp Salt, or according to taste
- ½ tsp Jeera/cumin seeds
- ¼ tsp Hing
- 4-5 Fresh curry leaves
- 1 tbsp Fresh coriander cilantro leaves – 1 tbsp chopped fine.
Optional Ingredients
- 1 or 2 tbsp Raw rice
- ½ cup Chopped onion
- 2-3 cloves Garlic
Instructions
- I sometimes add these optional ingredients or make yadni only with moong dal. Usually adai is soft. Adding chana dal and rice makes adai a little crisp. So add 2 tbsp for making it crisp if you wish.
Step by step instructions for making Adai – yadni, moong dal dosa
Preparing Adai – yadni, moong dal dosa batter
- Take all the dals on a plate and remove any impurities such as small stones or sticks, if any.
- Add moong dal, urad dal and rice(if adding) in a bowl and wash well 2-3 times till water runs clear.
- Soak in about 2 1/2 cups of water for 6-8 hours. After soaking, each grain will swell up.
- After soaking time is over, drain out the water into another container and keep aside to use while grinding, if needed.
- Add moong dal mix, green chilies, ginger, curry leaves to the mixer jar and run the mixer for a few seconds.
- Add 1/4 th cup water (from soaked water) and grind again. Grind till you get a smooth batter. Add water only as much is needed.
- When the batter is ground to a fine consistency, take out into a large bowl.
- Add salt, jeera, hing to the batter and mix well. Adai – yadni, moong dal dosa batter is ready.
- You may make adai immediately after grinding.
- You may ferment it for 2-4 hours if you wish. But fermentation is not a must.
- Add chopped dhania(coriander) leaves to the batter. Mix well.
Cooking Adai – yadni, moong dal dosa
- Heat a frying pan / a tava. Once it is hot, keep heat medium. I am using my favorite cast iron dosa tava. It has become nonstick with regular use.
- Take a ladleful of Adai batter to the hot pan and spread into a thin circle. Make it as thick or thin as you want. The batter spreads very easily. It does not stick to the skilette.
- Let cook for a few seconds. Add a few drops of oil on top of adai while it is cooking.
- As the dosa cooks it will start getting some small holes in the dosa.
- You can see in the image moong dal dosa is cooking and still looking wet in some places.
- Wait for a few seconds more. The dosa will be browning on the down side. Make sure the flame is not high. Let it brown only as much as you like.
- When most of the dosa surface looks done, turn to the other side.
- You can see in the image that the moong dal dosa is ready to turn.
- After turning, You can see the browned side.
- Let the other side cook for a few seconds and then take adai off the pan.
- Make other adai in the same way.
- Adai – yadni – moong dal dosa is ready to eat.
- Serve with coconut chutney or any other chutney of your choice. You may visit more chutney recipes.
Tips and variations
- You may add some chopped onion to the batter or you may sprinkle onion on the adai as soon as it is spread on the tava.
- You may add some butter or ghee instead of oil while adai is cooking.
- Serve with ghee/butter, chutney and curry of your choice.
