Parangi kotai adai – Baby pumpkin n lentil pancake
My favorite writer is “Thee.Jaa.Raa” and one of his wonderufl novel is “Malar Manjam”. I have read about this adai in that novel and since then was longing to make it. The adai remains my usual recipe but the addition of pumkin pieces took this pancake to a different level of taste. Mildly sweet and softer than usual adai its a treat to the taste buds.
I was waiting to get a baby pumpkin and when got it as a gift from a home garden of our friend I immediately made it. The only condition is the pumpkin skin should be still green and not pale. Only then this will be suitable for this recipe. A trilogy of recipes using this baby pumpkins are on the way
Jumping to this recipe…
Baby Yellow pumpkin (Peeled, seeds removed and chopped) – 3/4 Cup
Par boiled rice – 1 Cup
Chana dal – 1/2 Cup
Peanut oil – for cooking the adai
To make into a paste :
Grated fresh coconut – 1/4 Cup
Green chillies – 3
Ginger – 1/2 inch
Garlic – 2 pods
Somb – 1/2 tea spoon
Curry leaves – 1 sprig
Coriander leaves – 2 tea spoon
How to make ?
Soak rice and dal for 4 hours. Grind them coarsely with little water. Grind the items under “To make into a paste” in a Sumeet style mixie and mix it with the rice dal mixture. Add the chopped pumpkin pieces and mix well with 1 Cup of water. Add salt and check and adjust. The batter should be in a pouring consistency.
Heat a tawa and pour a ladle full of batter. You cannot spread this because of the pumpkin pieces and hence swirl the tawa to spread the batter evenly into a circle. Swirl 1/2 tea spoon of peanut oil and cook covered in low flame for 5 minutes. Turn the adai and cook uncovered in medium flame till it is golden. Serve hot with Avial. The soft and sweet pumpkin pieces here and there, this adai is a hot-n-sweet treat! I like it as it is or with little sugar