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Pumpkin Adai With A Twist
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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.
Prep Time4 hrs 10 mins
Cook Time35 mins
Total Time4 hrs 45 mins
Course: Breakfast
Cuisine: Asian, Indian, South Indian, Tamil Nadu
Diet: Low Fat
Servings: 10 Crepes
Calories: 197kcal

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