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Wet grinders are usually associated with making soft idlis and crisp dosas, but the appliance can be used to make more batters for breakfast. In many Indian kitchens, savoury pancake-style dishes are made using soaked grains, lentils, rice, or millets that are ground into smooth or coarse batters before being cooked on a tawa. The slow grinding process that a wet grinder like Usha’s Wet Grinder helps in retaining texture, and at the same time creates airy, fluffy batters that work perfectly for regional pancakes.
From protein-rich adai to pesarattu, these savoury pancake batters can easily be prepared using a wet grinder. Many of them are perfect for breakfast, while some work very well as evening snacks or light dinners. Here are five savoury pancake batter recipes you can make using a wet grinder.
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Adai Batter
Adai is one of the most popular South Indian savoury pancake, made using a mixture of rice and lentils. Unlike dosa batter, adai does not require long fermentation, which makes it a quicker option for mornings when you do not have enough time. The batter has chana dal, toor dal, urad dal, moong dal, dried red chillies, curry leaves, and rice. With the help of a wet grinder, you get a slightly coarse texture that gives adai its signature bite. Once the batter is spread on a hot tawa, the pancake turns crisp on the outside and soft inside. Adai is often paired with jaggery, avial, or coconut chutney and is considered a protein-rich breakfast in many Tamil households.
Pesarattu Batter
Pesarattu is a green gram-based pancake from Andhra Pradesh and Telangana. The batter is usually made by soaking whole green moong along with green chillies, ginger, and rice before grinding everything into a smooth mixture. Since the dish does not need fermentation, it is commonly prepared as a quick breakfast or dinner option. Wet grinders help create a smoother batter, and at the same time, it retains the flavours of moong dal. Pesarattu is typically cooked thin and crisp and is often topped with chopped onions, green chillies, and coriander. It is usually served with ginger chutney or upma.
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(Image Credit: Freepik)
Chilla Batter
Chilla is one of the simplest savoury pancake batters and is made in several variations across North India. Besan chilla is the most common version, but many households also prepare moong dal chilla using soaked lentils. A wet grinder is especially useful for moong dal chilla because it helps create a fluffy batter without making it too watery. You can add ingredients such as ginger, green chillies, cumin, coriander, and spinach for extra flavour. Chillas are quick to cook and can be stuffed with paneer or vegetables for a more filling meal. They make for a healthy breakfast as well as a dinner option.
Ghavan Batter
Ghavan is a traditional rice pancake from Maharashtra’s Konkan region. It is usually prepared with a simple rice batter that is thinner than dosa batter but thicker than neer dosa batter. These ghavans are soft, light, and often eaten with chutney or curry. With the help of a wet grinder, you can create batter with a smooth consistency and preserve the softness associated with ghavan. Some versions also include coconut in the batter for extra flavour and richness. The pancakes are especially popular in coastal households during humid weather, as they are light as well as satisfying.
(Image Credit: Freepik)
Appam Batter
Appam is another fermented pancake-style preparation popular in Kerala and Tamil Nadu. Appam batter comprises rice, coconut, and sometimes cooked rice before being fermented overnight. Wet grinders are traditionally used to make appam batter because they help create an airy batter that ferments evenly. Appams develop crisp edges with a soft and fluffy centre, making them ideal for pairing with vegetable stew, egg curry, or coconut milk-based gravies.
