Navadaniya Adai/mixed pulses crepes

Here is a vegetarian  protein powerhouse to your meals. This dish has eight types of pulses combined with cereal to form a balanced diet, especially for vegetarians. I viewed this in a Tamil TV channel, and was tempted to try it as I had most of the pulses mentioned. Thanks to Navrathri which made me buy pulses for Navagraha neivedhyam. The recipe requires assembling of all ingredients the list of which is quite long. But once the batter is ready it can be stored in refrigerator for long.
Since we are combining many pulses and rice the quantity of batter we get is more. Hence we can try variations while preparing the Adai, using vegetables by using a portion of the batter. This will definitely be a boon to mothers in feeding their children with a healthy diet. Can be packed for lunch or given as snack when they return from school.
This requires soaking of pulses and rice separately  overnight or minimum eight hours.
Here is the recipe with equal proportion of protein and carbohydrate with colourful vegetables to add vitamins and minerals.

INGREDIENTS TO SOAK:

Cowpea	1 measure
Green peas	1 measure
Chicpea/Garbanza bean	1 measure
Mung bean/Whole moong	1 measure
Kidney bean/Rajma	1 measure
Ground nuts/peanuts	1 measure
Double bean	1 measure
Soya bean	1 tblsp
Boiled rice	7 measure

INGREDIENTS TO GRIND ALONGWITH THE SOAKED GRAINS:

Dry red chilli	8
Green chilli	6
Ginger	2” piece
Salt	To taste

INGREDIENTS TO BE ADDED BEFORE MAKING ADAI/CREPES

Grated coconut	1 measure
Grated carrot	1 measure
Shredded cabbage or Spring onion	1 measure
Greens preferably Amaranth /drumstick leaves	1 measure
Coriander leaves/cilantro	1 measure
Mint/pudina leaves	1 measure
Asafoetida	1 tsp

METHOD:
Decide the measure of pulses and rice to be soaked. ( I used 1/4 cup measure each for pulses and
1 1/2 cups of boiled rice).
I had only 6 varieties of pulses,  So not added cowpea/blackeyed bean. I used Mochai(lima beans) instead of soya beans.
The above measure will yield 15 adai/crepes. One adai per person will be enough when served as a breakfast or lunch.
Rinse and soak pulses together and rice separately. Grind after 8 hours or in the morning if soaked before night.
Grind rice after draining the water, adding red chilli, green chilli, ginger and salt  coarsely.
Grind the pulses too, coarsely duly draining the water.
Combine both the batter. Now the adai can be made immediately  after adding the vegetables.
Keep the vegetables, coriander leaves, pudina and coconut ready ready.
Take the required quantity of  batter and store the balance batter in refrigerator.
Add grated coconut, coriander leaves and mint/pudina.
Adding the vegetables is your choice. The combination of  any two will be fine.
Each day a different vegetable can be used while using the stored batter.
While using spring onion cabbage can be omitted.
Only greens can be used one day.
I used carrot and spring onion today.
The batter when mixed with vegetables, cilantro, pudina and coconut should not be very thick. So adjust consistency so that the batter drops from laddle and spreadable consistency.
Heat a tavva preferably tradition cast iron type,
Pour two laddleful batter and slightly spread.
Make a hole in the centre and spread oil around the adai and keep the flame on medium low.
Turn side when it is golden and crispy on sides. Spread oil around and press evenly.
It takes five minutes for each adai/crepe to be ready.
Serve with Tomato or Mint chutney

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