Moth Bean Sprouts Adai

Today’s recipe, Moth Bean Sprouts Adai, is a delicious, healthy, nutrient-dense breakfast made with Moth Bean Sprouts. This recipe takes inspiration from Adai, a popular breakfast in the Southern state of Tamil Nadu in India.

Adai is a pancake made with lentils, rice, and a few selected spices. All the grains are washed and soaked till they swell. Then, a batter is prepared by grinding them. Then, spices are added at the end. Then pancakes are made and served with chutney and/or sambar.

I have already shared the recipe for Adai. Do check it out. It is a protein-packed, nutrient-dense breakfast that is super delicious and keeps you satiated for a long time.

Today’s recipe, Moth Bean Sprouts Adai, is inspired by the traditional Adai recipe. Instead of using a combination of various lentils, I have used Moth Bean Sprouts.

What are Moth Beans?

Moth bean or Matki Dal is a legume commonly eaten in many parts of India. Some sprout these beans, some cook it like any other dal served with rice, and some cook it dry and eat it like a snack. These beans are commonly used in popular Indian recipes like Matki Dal, Maharashtrian Usal, fried Namkeens, Sundal. I recently made sandwiches with Moth Bean Sprouts. They tasted delicious.

Moth Beans are high in fibre and proteins and, hence, a great source of nutrition for vegetarians.

I have used Moth Bean Sprouts in this recipe. You could check out this simple 3-Step process of making Moth Bean Sprouts at home, without using any specialized equipment.

Now, let’s start with the recipe for Moth Bean Sprouts Adai.

Equipment Needed:

Ingredients Needed for Moth Bean Sprouts Adai:

3 Cups Moth Bean Sprouts
1 Cup Rice Flour
1 Cup Besam (Gram Flour)
1 tsp Salt
1 tbsp Red Chilli Flakes
1 tbsp Saunf (Fennel Seeds)
1 Handful Curry Leaves
1 Big Onion; finely chopped
2 tbsp Finely Chopped Fresh Coriander Leaves
2 tbsp Sesame Seeds
2 Cups Water
Oil; for frying

Method to make Moth Bean Sprouts Adai:

Grind moth bean sprouts coarsely in a mixer. Transfer to a mixing bowl.

Add gram flour, rice flour, red chilli flakes, salt, fennel seeds and curry leaves.

Add chopped onions, coriander leaves and sesame seeds.

Add water and make a batter of pouring consistency.

Brush oil on a pan. Spread the batter on the pan. Drizzle oil on the edge and top.

On medium heat, fry the adai. Flip and cook on both sides.

Once cooked, serve with any chutney of your choice.

Here is the recipe in printable format: