Adai is a lentil based crepe. Only a lot thicker than French crepes and made with rice and lentils. It is a protein powerhouse packed with four types of lentils. Makes for a quick healthy breakfast or dinner in our case. You can add finely chopped onions, cabbage or grated carrot to sneak in some veggies. Or simply make aviyal or chutney to go with it. I usually like to spread the batter thin, but traditionally it is made thick. The measurements given in the recipe will yield about 7 adais.
Grind the rice and lentils to a coarse mixture. Pour 1/4 cup of the batter on a hot non stick griddle and spread it into a circle. Add a teaspoon of oil.
When the edges begin to brown, flip it and let it cook on the other side for 3-5 minutes.
Make sure to cook well on both sides.
Hot adai is ready to eat.
1/2 cup raw rice
1/2 cup idli rice
1/2 pigeon peas/toor dal
1/4 cup split Bengal gram/channa dal
1/4 cup black gram/urad dal
2 tablespoons moong dal
2 green chilies
3 dry red chilies
1 one inch piece ginger
1/4 teaspoon asafetida powder
Handful of curry leaves
1/2 cup of grated carrot, cabbage or finely chopped onions ( optional)
1. Soak the rice and lentils together for 4 hours.
2. Drain the water completely and grind the rice and lentils coarsely with ginger, green and red chilies. If needed, add little water. Batter should not be very watery.
3. Add asafetida powder, salt, curry leaves and vegetables( optional) and mix well.
4. Heat a non stick griddle on medium heat and add 1/4 cup of batter and spread it into a circle.
5. Add a teaspoon of oil around it and let it cook for 5 minutes.
6. When the edges begin to brown, flip it over and let it cook on the other for 3-5 minutes. Add another teaspoon of oil if required.
7. When its completely cooked, fold into two, remove from heat and serve hot with chutney or aviyal.