Pumpkin Cranberry Adai

This is a super delicious adai made with pumpkin and cranberries. This is a protein-rich food that is made with rice, lentils, season's best pumpkin and cranberries. This is vegan too. 

Adai is a spicy mixed lentil and rice pancakes that are thicker crepes, these are larger pancakes. This adai is made with coconut oil for best flavor. Pumpkin, cranberry, and coconut pair well and the aroma of coconut oil fills theentire home while making. These elements elevates the flavor profile of this adai. Any oil can be used though. If you do not want to keep it vegan, this can be made with ghee too!

The dried red chilies and green chilies give the spicy heat to this adai. The spice levels can be adjusted as per preference. The sweetness of the pumpkin, tartness of the cranberries, heat from the chilies - this flavor profile makes this adai extraordinary from regular adai and extremely delicious. Adai batter need not be fermented, but the tartness of cranberries add only a little sourness to the batter as it is well balanced with other components. 

Pumpkins are great winter veggie. Once harvested in fall they stay amazing for a couple of months and fresh cranberries are available till December. These two are an amazing flavor combo. Frozen cranberry could also be used, just adjust the water added while grinding to make a perfect consistency. I am linking this to Sundays on Silverado, Happiness is Homemade, and Blogging Marathon.

Here are some great pumpkin and cranberry recipes from the blog.

Roasted Cranberry Potatoes

Cranberry Rice

Cranberry Pepper Vada

Vegan Almond, Coconut, and Cranberry Chutney

Cranberry Pecan Paneer Cheese Ball

Vegan Cranberry Soy Spring Rolls

Vegan Pumpkin Coconut Cornbread

Vegan Pumpkin Halwa

Ingredients 
Makes 10 to 12

Idli rice - 1/2 cup
Raw rice - 1/2 cup
Toor dal -1/4 cup
Chana dal - 1/4 cup
Orange masoor dal - 1/4 cup
Split yellow moong dal - 1/4 cup
Pumpkin -1 cup, diced
Cranberries - 1 cup
Red chilies - 16 to 18
Green chili - 6 to 8
Salt - 1 and 3/4 tsp
Asafetida - 1/4 tsp
Turmeric - 1/4 tsp
Curry leaf - 1 sprig, torn
Coconut oil to make adai 

Method

Soak the dal and rice separately for 4-5 hours.

Drain the water from the soaked rice and dal. Grind the pumpkin, cranberry, red chili, green chili, and rice together to a coarse paste. Transfer to a bowl. 

Grind the dal with half cup water to a smooth consistency. Add it to the ground rice mixture.

Add salt, turmeric, asafetida, curry leaves. Add half cup water and mix thoroughly. 

To make adai: heat a nonstick or cast iron pan on medium flame. Take about half cup batter and pour it in the hot pan and gently spread in a circular motion into a 10-in circle. Drizzle a teaspoon oil. Cook for 2-3 minutes.

Flip and cook for 1-2 minutes.

Serve hot with coconut chuney (vegan meal) or avial or butter, if non-vegan.