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    You are in: Home / Recipes / Pepper Adai (Rice and Chile Pepper Pancakes from India) Recipe
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    Pepper Adai (Rice and Chile Pepper Pancakes from India)

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 25 mins

    24 hrs

    25 mins

    Charishma_Ramchandani's Note:

    From the Weekend magazine, Foodcourt column on Breakfast for last week.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash and soak the dals overnight.
    2. 2
      The next morning, grind the rice separately with minimum water.
    3. 3
      Grind the dals coarsely with the red chilli, ginger, asafoetida and curry leaves.
    4. 4
      Mix with the ground rice.
    5. 5
      Add black pepper and mix.
    6. 6
      Your mixture should be a thick batter.
    7. 7
      Heat a non-stick pan.
    8. 8
      Spread a teaspoons.
    9. 9
      of oil evenly on it.
    10. 10
      When the oil is hot, drop a large ladle of the batter on it.
    11. 11
      Spread the batter to make a 5 inch diameter round.
    12. 12
      Drizzle with oil.
    13. 13
      When one side is done, flip the pancake and cook the other side till it's crisp.
    14. 14
      Serve hot with salted yoghurt and crushed green chillies.
    15. 15
      Enjoy for breakfast!

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    Ratings & Reviews:

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    Nutritional Facts for Pepper Adai (Rice and Chile Pepper Pancakes from India)

    Serving Size: 1 (61 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 265.7
     
    Calories from Fat 22
    43%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 10.0 mg
    0%
    Total Carbohydrate 48.4 g
    16%
    Dietary Fiber 12.6 g
    50%
    Sugars 3.9 g
    15%
    Protein 13.0 g
    26%

    The following items or measurements are not included:

    fresh ginger

    asafetida powder

    curry leaves

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