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Home » Entree » Idli / dosai

Published: Oct 21, 2011 · Modified: Jan 6, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Pumpkin Adai With A Twist – Butternut Squash Lentil Crepes

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I made this Pumpkin Adai using slightly different lentils to give it a healthy twist. I made these crepes using the combination of Whole Urad dal (Dehusked black dal), Masoor dal (red lentils) and channa dal.

Pumpkin Adai With A Twist in a dish

Its fall and there are pumpkins and squashes in the air. When thinking of ways to use the butternut squash from my garden, I remembered that my paternal grandmother makes adai with yellow pumpkin.

My mother took over her style and this was a very common evening tiffin or dinner when I was growing up. It was Adai night when there was fresh butter in the house.

My grandmother always made fresh butter, because we had plenty of cows back then in our village. My mother makes her own butter too in the city. She buys fresh cow’s/buffalo’s milk and that gives plenty of cream which she makes into butter.

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So, at least once every fortnight, when she makes butter, we have adai for dinner. I love adai with Jaggery/Brown sugar and butter. Till this day I have not had it any other way and I trained my family to do the same now.

I made this Adai using slightly different lentils to give it a healthy twist. Traditionally, these crepes are made of rice, channa dal, thuvar dal (split Pigeon peas) and urad dal (Black gram dal).

There are no specifications on the lentils we use. It is purely based on how one likes it and what is available. My mother uses Moong dal (Mung lentil), because it makes the crepe softer.

Today I made these crepes using the combination of Whole Urad dal (Dehusked black dal), Masoor dal (red lentils) and channa dal.

Preparation time – 4 hrs to soak the rice and lentils plus 10 mins
Cooking time – 30 -45 mins
Difficulty level – easy

Ingredients to make Pumpkin Adai – Makes Around 10-12 Crepes

  • Raw Rice (I used Sona masoori) – 1 ½ cups
  • Masoor dal (Red lentils) – ½ cup
  • Whole Urad dal (Dehusked Black lentil) – ¼ cup
  • Channa dal – ¼ cup
  • Moong dal (Optional) – ¼ cup (In this case reduce the quantity of Chana dal. This makes the crepes softer).
  • Grated pumpkin/Butternut squash – 1 cup
  • Green chilies – 2
  • Red chilies – 4-6
  • Asafetida – ¼ tsp
  • Salt - to taste
  • Oil – for making the crepes
  • Curry leaves – few

Procedure –

  • Soak the rice and the lentils together for about 4 hrs. Grind it in a blender with the green chilies, red chilies, salt and asafetida.
Rice and lentils
  • To the ground mixture, add the grated pumpkin and the curry leaves.
  • Heat a Cast iron skillet (makes marvelous crepes), and add couple of ladles of the batter and make a circle. Make a hole in the center to allow the crepe to cook well. Add about a teaspoon of oil around the crepes and let it become golden brown on one side. Now flip the crepes and let it cook the other side. Serve hot with Sāmbhar, Dosai Milagai podi or my favorite jaggery/brown sugar and butter.
Pumpkin Adai With A Twist in a plate

Happy Cooking!!!

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Pumpkin Adai With A Twist

Pumpkin Adai With A Twist – Butternut Squash Lentil Crepes

I made this Pumpkin Adai using slightly different lentils to give it a healthy twist. I made these crepes using the combination of Whole Urad dal (Dehusked black dal), Masoor dal (red lentils) and channa dal.
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Course: Breakfast
Cuisine: Asian, Indian, South Indian, Tamil Nadu
Diet: Low Fat
Prep Time: 4 hours 10 minutes
Cook Time: 35 minutes
Total Time: 4 hours 45 minutes
Servings: 10 Crepes
Calories: 197kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan

Ingredients

  • 1 ½ cup Raw Rice I used Sona masoori
  • ½ cup Masoor dal Red lentils
  • ¼ cup Whole Urad dal Dehusked Black lentil
  • ¼ cup Channa dal
  • ¼ cup Moong dal Optional (In this case reduce the quantity of Chana dal. This makes the crepes softer).
  • 1 cup Grated pumpkin/Butternut squash
  • 2 Green chilies
  • 4 Red chilies
  • ¼ teaspoon Asafetida
  • to taste Salt
  • Oil For making the crepes
  • few Curry leaves

Instructions

  • Soak the rice and the lentils together for about 4 hrs. Grind it in a blender with the green chilies, red chilies, salt, and asafetida.
  • To the ground mixture, add the grated pumpkin and the curry leaves.
  • Heat a Cast iron skillet (makes marvelous crepes), and add a couple of ladles of the batter, and make a circle. Make a hole in the center to allow the crepe to cook well. Add about a teaspoon of oil around the crepes and let it become golden brown on one side. Now flip the crepes and let it cook the other side. Serve hot with Sāmbhar, Dosai Milagai podi, or my favorite jaggery/brown sugar and butter.

Nutrition

Calories: 197kcal | Carbohydrates: 40g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 86mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3896IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Black Bean Enchilada Recipe
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Reader Interactions

Comments

  1. My Cooking Journey says

    October 21, 2011 at 3:04 pm

    Thanks Lavanya 🙂 You could go wild with your imagination in adding the lentils. I have tried it with several combinations and they work great 🙂

    Reply
  2. Lavanya says

    October 21, 2011 at 2:57 pm

    thats a new twist to adai! sounds delicious....must give it a try....

    Reply
  3. My Cooking Journey says

    October 21, 2011 at 1:19 pm

    Thanks a lot, Ramya 🙂

    Reply
  4. Ramya Bala says

    October 21, 2011 at 3:50 am

    wow very new and healthy adai 🙂

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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