Adai is a form of Pancake, its quite nutritious as its made with a mixture of Lentils and Rice batter. This is generally eaten as a breakfast item but can be eaten for any light meal. Adai dough can be refrigerated and used for 4-5 days which adds to our easy cooking. Crispy Adai with Chutney or Pickle is enjoyable by everyone!
5 mins(per Adai)
Mung Dal - 1 Cup
| ||Urad Dal - ½ Cup|| |
| ||Toor Dal - ¾ Cup|| |
| ||Chana Dal - ¾ Cup|| |
| ||Rice - 1 Cup|| |
| ||Fenugreek Seeds - 1 tsp|| |
| ||Asafoetida - ¼ tsp|| |
| || Few strands of Curry Leaves|| |
| ||Salt to taste|| |
| ||Ginger - About an inch|| |
| || Mint Leaves - 1 small bunch (optional)|| |
| ||Cilantro/Coriander Leaves - ½ Cup|| |
| ||Oil - 1 Cup|| |
| || Dried Red Chillies - 5 or 6|| |
• Soak all the Lentils and Rice along with Fenugreek in Water for about 5 hours.
• Later on, drain the Water. Grind this with rest of the ingredients except Oil into a smooth paste. Add few spoons of Water if required while grinding.
• The consistency of the batter should be slightly thicker than that of the Pancake one.
• Next heat a non stick flat skillet on medium high heat.
• Now pour about a Cup of batter in the centre of the skillet and spread uniformly using the back of the Spoon (similar to pancake)
• Spread about a teaspoon of Oil over this. Wait for few seconds and then flip over the Adai just like you do for a Pancake.
• Let this cook until golden brown in colour.
• Crispy Adai is ready to be served with Chutney or Pickle.
Variations : Dried Red Chillies can be replaced with Green Chillies, add Jeera while grinding.