Pumpkin Adai Recipe-Parangikai Adai-Yellow Pumpkin Adai

Pumpkin (known as parangikai in Tamil) adai has a totally different flavor from the traditional adai recipe, I have shared earlier. This protein rich and nutritious adai has the goodness of lentils, pumpkin, pearl onions and herbs like coriander and curry leaves. Pumpkin as we know is rich in antioxidants which may help prevent various illness. It is rich in vitamins and minerals but low in calories. It is also a good source of fiber. Curry leaves is a rich source of calcium. Coriander is also a good source of manganese, iron, magnesium and also rich in dietary fiber. This pumpkin adai is very flavorful and can be had for breakfast or dinner. Since it has vegetables in it, a simple tomato chutney or cream (malai) goes well with this adai. It is very easy to make and does not need fermentation. This adai keeps you full for a longer time.Today we will learn how to make pumpkin/ parangikai adai following this easy recipe with step wise pictures and video. 

Pumpkin Adai Recipe-Parangikai Adai

 Prep Time : 15 mins (excluding soaking time)

 Cook Time : 4-5 mins per adai
 Serves:2-3
 Recipe Category: Breakfast-Dinner
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Parboiled Rice or Idli rice - 1 cup
   Bengal gram dal/kadaalai paruppu - 1/4 cup
   Tur dal - 1/4 cup

   Coriander seeds - 1 tsp
   Fennel seeds/sombu - 3/4-1 tsp
   Hing - a generous pinch
   Salt needed
   Dry red chillies - 5-8

   Vegetables and herbs

   Onion - 1/2 cup
   Pearl onions - 1/2 cup
   Pumpkin - 1 cup
   Coriander leaves - handful
   Curry leaves - 1/4 cup tender leaves

   Oil for making adais

Preparations

Wash and soak rice for 3-4 hours.

Peel the skin and finely chop pumpkin. Finely chop onions (pearl onions gives a nice taste to the adai but if you are lazy to peel it, you can use big onions). I have used a mix of big onions and pearl onions.

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First powder coriander seeds, fennel seeds (saunf in Hindi), hing, salt and red chillies together.

Then add dal + rice to that powder and grind it coarsely. Grind it in two batches. Our adai batter is ready.

Add finely chopped pumpkin, onion, coriander leaves and curry leaves. Mix it well. If the batter is too thick after adding the vegetables, you can add little water, so that you will be able to spread it. Taste and check for salt. If required add at this stage.

Method 

Heat a tawa, add a few drops of oil and spread it all over the tawa.

Add a ladle of pumpkin adai batter and spread it gently. You will not be able to spread like dosa batter because the batter is a little thick and is loaded with vegetables.

Gently spread it as much as you can. Make 4-5 holes with the back of the ladle. Drizzle a tsp of oil all around the adai and inside the holes. (we are making holes so that the adai will get cooked well in the inside also).

Cook on medium heat.

Once the corners starts to lift up, flip it over to the other side.

Cook the other side well. Once cooked, remove from tawa and serve with tomato chutney or malai.

Note - Use sesame seed oil (nallennai) for best results.

Bottlegourd Adai/Lauki Adai

Variations -

Instead of pumpkin, you can add finely chopped bottlegourd (lauki). Replace pumpkin with bottle gourd. Rest of  ingredients and the method is the same.

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