Mixed Sprouts & Dalia Adai/Mixed Sprouts-Broken Wheat Crepe

Mixed Sprouts-Dalia Adai

For Day 2 of the Blogging Marathon hosted by Srivalli of Spice Your Life, I chose to prepare a mixed sprouts adai (savoury crepe). Traditionally, adai is prepared with raw rice and a mix of a variety of lentil in varying proportions. Inspired by my sis-in-law’s sprouts adai and my friend, who uses broken wheat in place of rice in adai, I decided to mix the two styles. I’ve used broken wheat instead of rice and sprouted whole lentil instead of the split varieties used normally.

Can you see the little white nicks in the just-germinating kala chana/black chickpeas?

Although I’ve experimented with sprouts in dosa/adai before (the Sprouted Kala Chana-Dalia, for instance), I’ve never gone the whole hog before, using a mix of all sorts of lentil. We loved this particular adai where the taste of many sprouts was distinct in the final product. It is much more healthy and lighter than the traditional fare and is packed with proteins. And it is dalia here that gives adai its crisp texture, a function that is rendered by rice in the traditional version.

But I’m never one without my share of snags. My grinder is off for repair and it so happens that the larger jar of my old mixie hasn’t been working for ages. I do all the grinding, both wet and dry in the smaller jar of the mixie. And while I was grinding the first part of the sprouts this morning, the washer in the small jar came loose. I could grind only blade level in each round (which is something like an inch from the base!) and had to tighten it after each round of grinding! Uffffff!

Don't balk at the quantity coz that's thanks to my snagged mixer!

Anyway, I did manage to grind enough for self and hubby and the adai made up for the boring grinding part. I served it today with gunpowder (powder made with red chillies and dal) and coconut chutney. It would also taste good with tomato or coriander chutneys.

Mixed Sprouts Adai/Mixed Sprouts Crepe

Ingredients:

(Use all lentils with skin on)

Black chickpeas/kala chana/kothu kadalai – ½ cup

White chickpeas/chana – ¼ cup

Whole red gram/masoor dal/ – ¼ cup

Whole green gram/moong/pachai payaru – ¼ cup

Horse gram/gahat (kulath)/kollu – 1/8 cup

Black gram/kali dal/ulutham paruppu– ½ cup

Red chillies – 2

Green chillies – 2

Curry leaves – a few

Broken wheat/dalia/godhuma rava – 1 cup

Method:

Wash black and white chickpeas, whole red and green gram, horse and black grams together in several changes of water

Soak them all in adequate water for a day and a half or two till they start to sprout (while green grams sprouts fastest, the others might sport just tiny white nicks by then)

Grind the sprouts together with salt, chillies and curry leaves with minimal water. Don’t grind it too fine. Let it be a medium coarse paste

Soak broken wheat in hot water for 10-15 mins. Drain water and add to ground sprouts

Heat tawa/griddle

Take a ladle full of the batter and spread around

Drizzle oil around the edges

Flip when the edges turn brown

Take off heat and serve

NOTE: Don’t grind the sprouts too fine nor add too much water, otherwise the batter will be difficult to spread

Soaking broken wheat/dalia for 10-15 mins will give you crisp adais while soaking them for around 30 mins will give softer ones

Coconut Chutney

Ingredients:

Grated coconut – ¼ cup

Roasted gram/bhuna chana/pottu kadalai – 2 tsp

Green chilli – 1

Tamarind paste – ½ tsp or lemon juice – 1 tsp

Salt

Ingredients:

Grind everything together into a smooth paste

Coconut chutney’s ready

The Sprouts-Dalia Adai and coconut chutney's Pirate-like smile

In addition to Blogging Marathon, I’m sending the post to the MLLA series, a monthly Blog Hop managed by Claire of The Well Seasoned Cook and hosted by Chez Cayenne this month – The MLLA 43

Also sending this entry to WWC – CousCous/Broken Wheat for Dinner guest hosting being hosted by Krithi’s Kitchen organised by Sanjeeta

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