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Carrot And Cashew Adai

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Carrot And Cashew Adai Recipe, How To Make Carrot And Cashew Adai Recipe

Carrot cashew adai is another wonderful combination of Indian pancake where grated carrots are added to the adai batter and pan fried. The adai is topped with cashew to give that amazing crunchiness and enhance the flavor so that kids are attracted in eating this colorful and nutritious diet.

About Recipe

How to make Carrot and Cashew Adai

(17 ratings)
9 reviews so far
Prep time
12 mins
Cook time
10 mins
Total time
22 mins
Carrot and Cashew Adai
Author : Vahchef
Main Ingredient : Carrot
Servings : 4 persons
Published date : February 21, 2019


Ingredients used in Carrot and Cashew Adai
• Rice - 1 cup.
• Toor dal - 1 tablespoon.
• Chana dal - 1 tablespoon.
• Red chilies - (3-4) numbers.
• Curry leaves - 2 springs.
• Asafoetida - 1 pinch.
• Salt - to taste.
• Carrots(grated) - 2 tablespoons.
• Coriander leaves(finely chopped) - 1 bunch.
• Oil - as required.
• Cashew nuts (chopped) - 10 numbers.
Method:
  • In a bowl put in the rice, channa dal, toor dal, dry red chilies and curry leaves.
  • Add water, wash the ingredients nicely once and drain off the water.
  • Put in the asafoetida, salt, and water till all the lentils are soaked properly and rest aside for at least for 3-4 hours.
  • Drain the water and grind them in a blender to a coarse paste.
  • To the batter, add grated carrots and finely chopped coriander leaves and mix well.
  • Take a flat nonstick pan and pour 1 spatula batter in the pan and spread evenly from inside out.
  • Make a small hole in the center and drizzle some oil at the edges of the adai and to the center. Cook it on medium flame.
  • Take some chopped cashew nuts and spread it all over the adai. Cover with a lid and allow it to steam cook for few minutes.
  • Brown it on one side and then flip over to the other side for a minute.

Serve hot with coconut chutney or pickle.






Cooking with images






Comments & Reviews

 

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Recent comments

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Bonnie Carroll Posted on Wed Feb 26 2014

Looks great - do you use cooked rice or uncooked?  I haven't ever soaked rice & wonder if it's still too crunchy after a few hours of soaking.  Thanks?

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vinsuha Posted on Wed Feb 26 2014

Amazing ?

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Bijay Kshetri Posted on Wed Feb 26 2014

Wow,very nice, water comes in my mouth?

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gsooo1 Posted on Wed Feb 26 2014

What kind if rice is this-parboiled/lapsi/or normal rice???

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gsooo1 Posted on Wed Feb 26 2014

Also thanks a lot for listing the ingredients with measures:-)?

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T. Greenhough Posted on Wed Feb 26 2014

Lovely, will try this. I absolutely love the accent of this blessed man. Thank you for all the great videos.?

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sree prathyusha Posted on Thu Feb 27 2014

that was awesome Mr.Sanjay. I tried it immediately and i surprised my husband.. he loved it too.. BTW i am a great fan of yours and i love the way you taste the food at the end.. keep rocking.. :-)?

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UnPriyasaki Posted on Fri Feb 28 2014

"????? ????? ...??????????.... ?????? ???????? ?????????...."...?

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Shreyoshi Sengupta Posted on Tue Mar 04 2014

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