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Adai with vennai and vellam (Rice & Lentil Pancakes with a serving of palm sugar and vegan butter)
This is a specialty from the South of India, made by the Tamil community. After a long day in school, my mom (Sai) used to chef this heartwarming meal of Adai. With the company of a newspaper, I used to relish this hearty and protein-rich meal. Growing up in Singapore, it helped me forge a deep connection with my ancestral heritage through this age-old culinary tradition.
Ingredients
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3 cupswhite boiled rice
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1/2 cupChana dal (Bengal gram dal)
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1/2 cupToor dal (Pigeon dal)
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1/2 cupUrad dal (Black dal)
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1 teaspooncumin
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1/2 teaspoonpeppercorn
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Sprig of curry leaf
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Salt to taste
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Palm sugar to taste
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Vegan butter to taste
Instructions
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Soak the rice separately for 6 hours
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Soak the lentils and pulses for 3 hours
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In a blender, blend the rice into a smooth paste
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Add the lentil & pulses and grind it coarsely along with peppercorn, cumin, curry leaves, and salt to taste
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Make pancakes with a dab of sesame oil / an oil of your choice and cook both sides like a pancake
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Flip to the other side once one side is done
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Serve hot with jaggery (palm sugar) and vegan butter
Notes
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About the author
Vivek Venkatram
2025 ProVeg Youth Board
