Lentils (genus Lens) are among the oldest cultivated legumes, fundamental to cuisines across South Asia, the Middle East, and the Mediterranean. In food technology, lentils are valued for their high protein content (20–25%), rapid cooking time compared to other legumes, and versatility in soups, stews, batters, and flour-based preparations.
Adai is a thick, crispy South Indian savory pancake made from a coarsely ground batter of rice and multiple lentils. Unlike dosa, which requires overnight… Read More »Adai — South Indian Lentil and Rice Pancake