Recipe for Adai
Adai is a savoury pancake made with rice and lentils. It is South Indian breakfast recipe, usually served with butter and chutney.
Equipment
- Mixing bowl
- Mixer grinder
- Knives and Chopping board
- Pan
Ingredients
- 1 Cup Parboiled Rice
- ½ Cup Raw Rice
- ½ Cup Chana Dal (Split Chickpea Lentils)
- ½ Cup Toor Dal ( Pigeon Peas)
- ½ Cup Urad Dal ( Black Gram without Skin)
- 3-4 Dry Red Chillies
- 2 tsp Salt
- 15-20 Curry Leaves
- 2 Big Onions, Chopped
- 2-3 Cups Moringa Leaves
- Water, for soaking and grinding
- Sesame Oil, for pan frying
Instructions
- Combine raw rice and parboiled rice in a bowl. Wash thoroughly and soak overnight. Similarly, combine all the lentils in a bowl. Wash thoroughly and soak overnight along with the red chillies.
- Grind the rice with water. The resulting dough should not be very smooth. It should be slightly grainy. Transfer the batter to a big mixing bowl.
- Grind the lentils and red chillies with water. Again, the resulting batter should not be smooth. It should be slightly grainy. Transfer the batter to the same mixing bowl.
- Now mix the rice batter and lentil batter.
- Add salt, chopped curry leaves, onion, and roughly chopped moringa leaves. Rest the batter for about 15 minutes.
- Now, heat the pan. Take a ladle full of batter and spread it gently on the pan. The Adai should neither be too thick (like a pancake) nor too thin( like a crepe or dosa). Make a small hole in the middle with the help of a spatula. Put a teaspoon of oil along the edges, in the hole, and on the surface. Keep the heat on medium.
- Now turn the Adai and apply some oil on the surface. On medium heat, cook it. Once it is cooked and the surface gets a bit brown, remove it from the pan.
- Serve immediately with butter or chutney.