Carrot and Cashew Adai - By VahChef @ VahRehVah.com | Vahchef - VahRehVah

Carrot cashew adai is another wonderful combination of Indian pancake where grated carrots are added to the adai batter and pan fried. The adai is topped with cashew to give that amazing crunchiness and enhance the flavour so that kids are attracted in eating this colourful and nutritious diet. This adai acquires all the colour and goodness from carrots and cashew nuts.

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Ingredients:
Rice - 1 cup
Tur dal - 1 tbsp
Channa dal - 1 tbsp
Red chillies - 3-4 nos
Curry leaves - few
Hing - pinch
Salt - to taste
Carrots, grated - 2 tbsp
Coriander leaves, finely chopped - 1 bunch
Oil for frying
Method:
In a bowl put in the rice, channa dal, toor dal, dry red chillies and curry leaves. Add water, wash the ingredients nicely once and drain off the water. Put in the hing, salt and water till all the lentils are soaked properly and rest aside for at least for 3-4 hrs.
Drain the water and grind them in a blender to a coarse paste. To the batter, add grated carrots and finely chopped coriander leaves and mix well. Take a flat non stick pan and pour 1 spatula batter in the pan and spread evenly from inside out. Make a small hole in the center and drizzle some oil at the edges of the adai and to the center. Cook it on medium flame. Take some chopped cashew nuts and spread it all over the adai. Cover with a lid and allow it to steam cook for few minutes. Brown it on one side and then flip over to the other side for a minute. Serve hot with coconut chutney or pickle
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