One of the dishes I make regularly at home is adai and they are basically crepes made with rice and lentils. There is a ton of variations and I have already posted quinoa adai, bajra adai and thavalai adai. These crepes can be made in a jiffy since there is no fermentation involved, but a couple of hours of soaking time is needed. You can add spinach to make it more nutritious, onions, etc. Adai is perfect for breakfast or dinner. Off to the recipe.
Kaara Adai
Lentil Crepes.
Ingredients:
- raw rice - 1/2 cup
- idli rice - 1/2 cup
- toor dal - 1/2 cup
- channa dal - 1/2 cup
- moong dal - 1/2 cup
- urad dal - 1/2 cup
- red chillies - 4 - adjust to taste
- asafoetida - a pinch
- salt - to taste
- coconut - 3 tbsp
- curry leaves - a few
Instructions:
Soak lentils and rice for about 2 hours. Grind to a coarse batter along with chillies and asafoetida. Mix in salt, coconut and curry leaves.
Heat a griddle and pour a ladle of batter; spread to form a circle. Drizzle a tsp of oil around the edges. Flip over in a minute or two. When both sides are golden brown, adai is done.
Serve with chutney of choice.
Adai batter is slightly thicker than dosa batter.
1 year ago: Plain White Bread
2 years ago: Spinach Fritters
3 years ago: Jaffa Cakes
Pictorial
1. Soak the dals and rice for a couple of hours.
2. Grind with asafoetida and chillies to a coarse batter using enough water.
3. Add salt, coconut and curry leaves to the batter. Mix well.
4. Heat a griddle and pour a ladle of batter and spread to form a circle. Drizzle a tsp of oil around the edges.
5. Flip over in a couple of minutes.
6. When both sides are golden brown, the adai is done. Serve with chutney of choice.
Tasty adai ready.
Enjoy!
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love the addition of coconut and curry leaves here