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
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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Thanks for another healthy recipe…but is it not required to steam cook/cook pumpkin ?will it be cooked or it will crunchy in dosa？
It will get cooked if you chop it finely. It will not be crunchy.
Which chutney will taste good?
Coriander chutney, mint chutne, tomato chutney and onion chutney all will be good.
Can we skip the fennel seeds?
Yes, you can if you do not like the flavor.