Adai : A lentil based pancake 

Growing up, I did not appreciate the adai much, today however, it is one of our favorites at home. Helps us consume a lot of lentils and very easy to have in the fridge for a working day lunch or dinner. 

The recipe and texture for adai varies from one home to another, I have tried a few and I love the one that my mum makes. It is thick , more like a pancake vs a crepe or a dosai, has chunks of fresh coconut and lots of mint. 

Ingredients :

Channa Dal : 1 Cup 

Toor Dal + Moong dal combined : 1/4 cup 

Urad Dal : 2 tablespoons 

Masoor Dal : 1/4 cup 

Rice ( like the rice that is used for cooking): 1 spoon 

Saunf/Fennel : 1 Tablespoon 

Dry red chillies : 4 nos, adjust according to taste

Salt : to taste 

The quantities above, can make 5-6 medium sized Adai's 

Soak all the lentils, channa dal, toor dal, moong dal, urad dal and masoor dal in water for two hours. Soak the rice separately in water in a small bowl. Drain after two hours. 

In a mixer first grind the rice , fennel and chillies. this is to ensure that the spices and rice get ground well. 

Once the rice and spices are ground well, add half of the soaked dal mix and blend well with very little water. You want an almost smooth paste. 

Transfer this to the container that you will store the batter in. Now add the rest of the soaked lentils and blend coarsely with very little water. This variance in texture gives the adai a unique flavour. 

Once done, transfer it from the mixer to the same container as the smooth batter and mix well. Cover the container and let it ferment overnight. I have also heard from many other, that they skip fermentation. My mum always fermented the batter and I like it better. 

The next day, add the bits of coconut, fresh mint and salt to taste and mix into the batter. 

Heat a pan and spread the batter on the pan. With the texture and consistency, you will have to pat and gently spread the batter on the pan. Make a hole in the center. Drizzle oil on the adai and in the center to ensure that it cooks evenly. Flip and cook on both sides. The rice will give the adai a nice crisp 

Given that the base for the desh is lentil, it is important that it cooks through and through, so do not rush, leave the stove on sim and let it cook and brown completely before you flip it. If you eat an undercooked adai, chances of a digestive discomfort are high. These adai s are also very filling, so go slow. On a good day, I can finish one adai myself. 

I have shared photos of the final product so you can see the thickness. My grandmother used to serve it with jaggery, that was the combination my mum was used to , however I have grown up eating it with an onion chutney that is a flavour bomb. You can find the recipe here : Onion Chutney.  Enjoy !!!