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
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