Adai

Adai

Adai is a healthy, protein-rich and nutrient-dense lentil crepe.

It is super flavourful, delicious and makes for a great breakfast or meal any time of the day. It is served with a chutney or avial or just some jaggery and butter to taste. Making adai is quicker and easier than making dosa because adai batter does not need fermentation.

Ingredients:

• Idly rice/boiled rice/raw rice: ¼ cup
• Toor dal: ¼ cup
• Urad dal: ¼ cup
• Channa dal: ¼ cup
• Green gram: ¼ cup
• Red chillies: 10
• Ginger piece: One inch in size
• Jeera: 1 tsp
• Chopped coriander leaves: 2 tbs
• Hing: 1/8 tsp
• Small onion, finely chopped: 1
• Salt to taste

Method:

• Take all the rice and dal varieties in a container – wash well.
• Add the red chillies.
• Soak in drinking water for 3 to 4 hours.
• Add the ginger and jeera.
• Grind to a slightly thick, coarse batter. The batter is ready for instant use. However, it can be rested for 2 to 4 hours to enhance the flavours.
• When you are ready to make the adai, add the chopped coriander leaves, hing, onion and salt. Do not add a lot of onions as it will become difficult to spread the adai batter.
• Adjust consistency and make the adai.
• Use ghee or oil and serve hot.
• Washed drumsticks leaves can be added to the batter to make it extra healthy.