Recipe : Vellai Poosanikai \ White Pumpkin Lentils Adai - Breakfast Recipe Prep Time: 10 minutes + 1 hour soaking time Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Breakfast Yield: 8 no

Ingredients :

White Pumpkin \ Vellai Poosanikai - 1 cup (grated) Idly Arisi - 1/2 cup Kadalai Paruppu \ Split Bengal Gram - 1/4 cup Thuvaram Paruppu \ Split Red Gram - 1/4 cup Shallots - 1/2 cup (chopped) Grated Coconut - 1/2 cup Asafoetida - 1/4 tsp Fennel Seeds - 1 tsp Dry Red Chilli - 2 no Coriander Leaves - 2 tbsp Curry Leaves - 2 stk Oil - required Salt to Taste.

Method :

Steps To Make The Vellai Poosanikai \ White Pumpkin Batter and Adai : To make the batter, soak the dal (bengal gram and red gram) and rice for one hour with enough water, then drain the water and keep aside. (Image 1) Grind the soaked dal and rice with dry red chilli, asafoetida, fennel seeds, curry leaves and required salt into coarsely. (Image 2) Add in the coconut, shallots and coriander leaves, and again grind little till all combined. (Image 4)

Transfer the ground ingredients into the mixing bowl, mix with the vellai poosanikai \ white pumpkin, if the batter is too thick, add some water. (Image  5 and 6) To make the adai, heat iron tawa or non-stick tawa, pour a ladle full of batter, tilt into circle for about 1/8 inch thickness. (Image 7) Smear few drops of oil and cook between simmer to medium flame, flip when the side turns golden colour (Image 8) and cook till done. Do the same for the remaining batter.

Serving Suggestion : Serve hot with Jaggery \ Vellam or Sambar and Coconut Chutney. Related : Adai \ Dosai Recipes and Breakfast Recipes.

Author: Kalai's Cooking Recipes