About Me

I always enjoyed collecting recipes but never quite liked the idea of cooking on a daily basis. However things changed when my daughter was born 9 years ago. I was very keen on introducing her to healthy, wholesome yet delicious food. Thus began my journey to hunt and create recipes that were kid friendly.Having a hotel management degree did come quite handy. This collection of recipes will have absolutely minimal use of refined ingredients. I am constantly experimenting to substitute 'white' and processed products with wholegrain. I hope you will join me in this endeavor to ensure that our kids eat 'Healthy'.

Thursday, 10 May 2012

Mixed Dal Adai / Pancakes


This is a high protein recipe that is made from a mixture of rice and many lentils & pulses and  requires no fermentation. This is ideal for kids who are allergic to yeast. 

A couple of months ago Ovie was introduced to alphabets at her pre-school. Now she has this fascination to look for them every where. I was wondering how to shape alphabets out of food when I got this idea with Dosa batter. Its really easy; instead of spreading the batter round, shape it into alphabets or numbers. I even get requests for a car, butterfly and winnie the pooh :-). These days we spell her name or other words that she wants. 

Mixed Dal Adai
Rice: 1 cup                                                 (use dosa rice / kollam rice or any short grain white rice)
Urad Dal: 1/ 2 cup
Mixed lentils & pulses:    1/2 cup            (use whatever you have at home - I used a little bit of moong, masoor, thuvar, channa dal, rajma, kabuli channa, black channa, whole green moong, lobia and soy)
Asafoetida: a pinch
Dry red chili: 2-3
Salt to taste
Water for grinding
Sesame oil: 2 tbsps

For tempering:
Oil: 2 tsp
Curry Leaves: a sprig
Mustard Seeds: 1 tsp


  • Wash  rice seperately and all dals together and soak seperately in 2 bowls for 3-4 hours.
  • Grind rice with sufficient water until its almost done - a little grainy. 
  • Add to this the dals, asafoetida and salt and grind to a coarse , thick batter of pouring consistency. It should not be too smooth.
  • Transfer batter to a bowl.
  • Heat oil in a small pan and splutter all the tempering ingredients. Add it to the batter and mix well. 
  • Heat a flat pan and grease it. Pour a ladle full of batter and spread it round or any shape of choice. 
  • Dribble with a little sesame oil or any other oil and cook on medium heat until one side turns golden brown and crisp. Turnover and cook the other side too. 
  • Serve hot with a chutney or curry or dip. It also tastes delicious with honey. 

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