Adai
Adai is a South Indian pancake or dosa made with a mixture of lentils and rice. It is a nutritious and protein-rich dish that is typically served with coconut chutney, jaggery, or aviyal. Here's a simple recipe for making Adai:
Ingredients:
- 1 cup rice (any variety)
- 1/2 cup split pigeon peas (toor dal)
- 1/4 cup split black gram (urad dal)
- 1/4 cup split yellow peas (chana dal)
- 1/4 cup split green gram (moong dal)
- 1 small onion, finely chopped
- 2-3 green chilies, chopped
- 1/2 inch ginger, grated
- 1 sprig curry leaves, chopped
- 2 tablespoons fresh coriander leaves, chopped
- Salt to taste
- Water, as needed
- Oil or ghee for cooking
Instructions:
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Prepare the Lentil-Rice Mixture:
- Rinse the rice and lentils (toor dal, urad dal, chana dal, moong dal) together in water.
- Soak them in enough water for 3-4 hours or overnight.
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Grind the Batter:
- Drain the soaked rice and lentils. Grind them into a coarse batter using very little water. The consistency should be thicker than dosa batter.
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Add Vegetables and Seasoning:
- Add finely chopped onion, green chilies, grated ginger, chopped curry leaves, chopped coriander leaves, and salt to the batter. Mix well.
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Make Adai:
- Heat a griddle or non-stick pan on medium heat. Grease it with a little oil or ghee.
- Take a ladleful of the batter and spread it on the pan to form a pancake (similar to dosa). You can make it thick or thin, as per your preference.
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Cook on Both Sides:
- Drizzle a little oil or ghee around the edges of the Adai. Cook until the bottom is golden brown.
- Flip the Adai and cook the other side until it becomes golden brown as well.
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Serve Hot:
- Repeat the process for the remaining batter. Serve the Adai hot with coconut chutney, jaggery, aviyal, or any other side dish of your choice.
Adai is a versatile dish, and you can customize it by adding grated vegetables or other spices to the batter. Enjoy this wholesome and nutritious South Indian delicacy!