Vegetable Adai (Indian Vegetable Pancakes)
Make these delicious thick vegetable laden pancakes reminiscent of the Chinese egg fooyong or the Japanese Okonomiyaki when you have leftover Adai batter. The vegetable adai can fool one into thinking that it is okonomiyaki! Imagine that!! The leftover batter (kept at room temperature) ferments slightly the next day and has a wonderful tangy flavor and makes for delicious vegetable adais. My favorite veggie combo is: sprouted Mung Beans , shredded red cabbage and carrots, finely sliced onions and bell peppers. This particular combination of vegetables is a feast for the eyes as well as the palate. Serve with coconut or green chutney, raita , or any kind of hot Indian pickles. 4 Servings of 2 adai each Ingredients: 2 cups of Leftover Adai Batter 1/4 tsp Salt 1 sprig curry leaves, leaves finely sliced into ribbons 2 thin slices of ginger, finely chopped 1 hot green chili, seeds removed and chopped fine 2 cups shredded vegetables 1/4 cup Cilantro, chopped A few...