Thursday, April 19, 2012

Protein Pancakes or Crepes Naturally

Comonly known as Adai or pesarattu, these lentil crepes or panckakes are delicious and packed with protein. This recipe is easy to make and calls for lentils, beans and rice. I used Magic Bullet to blend the beans and is great for making a couple of servings.


1. 1/3 cup Mung Beans.
2. 1/3 cup Split chickpea or Channa Dal or split yellow pea.
3. 1/3 cup rice. - Make sure the rice is not par-boiled.
4. Salt and Chilli flakes to taste.

1. Soak the beans, dal/pea and rice overnight.
2. Drain and add 1/4 cup water and salt and blend to a coarse paste.
3. You may let this batter sit overnight to ferment or use it as is. Fermentation brings a nice tangy taste to the crepes.
4. You may use the batter just like pancake batter or crepe batter. Use a non-stick pan for acheiving crepe thickness. If you are going for pancake thickness cook on a low flame turning midway. It may take a bit to cook through.

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