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.
Servings: 10 Crepes
- 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
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.
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