Adai Recipe

Instructions

Adai Recipe | South Indian Lentil Pancake

Ingredients:

• 2 cups Idli Rice
• ½ cup + 2 tbsp Channa Dal (Kadalai Paruppu)
• ¼ cup Toor Dal
• ½ cup Whole Urad Dal
• 6 Kashmiri Dry Red Chilies
• 4 Ordinary Red Chilies
• ¼ cup Curry Leaves (roughly chopped)
• Salt to taste
• Oil (Sunflower oil or any cooking oil) – required for making Adai
• Optional Add-ons:
  • 1 cup Mixed Green Leaves (like spinach, methi leaves, finely chopped)
  • 1 tbsp Grated Ginger (for added flavor)
  • 2 tbsp Grated Fresh Coconut (optional, for extra richness and texture)
  • 1 tbsp Sesame Seeds (optional, to sprinkle while cooking for added crunch)
  • ¼ tsp Asafoetida (Hing, for flavor)
  • 1 tsp Cumin Seeds (Jeera, for added flavor)

Instructions:

Soaking the Rice and Dals:

• Wash the idli rice and dals (Channa, Toor, and Urad) thoroughly in 2-3 changes of water.
• Soak the rice and the dal mixture in enough water for 3 hours.
• Soak the Kashmiri and ordinary red chilies separately in water for 1 hour.

Grinding the Batter:

• Drain the water from the soaked rice and dal mixture. Grind it in a wet grinder or blender, adding water as required. The batter should be slightly coarse (similar to dosa batter consistency).
• Drain the soaked chilies and grind them along with the curry leaves, using ¼ cup of water, into a smooth paste.

Mixing the Batter:

• Combine the ground chili-curry leaf paste with the rice and dal batter.
• Add salt to taste and mix the batter well.
• Transfer the batter to an airtight container. The batter doesn't require fermentation and can be stored in the fridge for later use.

Optional Additions (for extra flavor and nutrition):

• When ready to make Adai, take the required quantity of batter and mix in any finely chopped green leaves (like spinach, methi) and chopped coriander leaves.
• You can also add grated ginger, fresh coconut, and cumin seeds for extra flavor. Mix everything well and let the batter sit for about 1-2 hours for the flavors to meld.

Cooking the Adai:

• Heat a thick iron tawa or non-stick pan on medium heat. Smear some oil on the surface.
• Pour a ladleful of the Adai batter onto the tawa and spread it in a circular motion to form a slightly thick pancake. Make a small hole in the center of the Adai to help it cook evenly.
• Drizzle oil around the edges and in the center. Cook on medium flame until the Adai turns golden and crispy on the underside.
• Flip the Adai and cook the other side, drizzling more oil as needed. Once both sides are golden and crisp, remove the Adai to a plate.

Serving:

• Serve the hot Adai with chutney (coconut chutney or tomato chutney), sambar, or even a dollop of butter or jaggery for a traditional twist.

Additional Tips:

• Spice Variation: If you prefer spicier Adai, increase the number of red chilies or add some finely chopped green chilies to the batter before cooking.
• Crispy Adai: Adding a little grated coconut or sesame seeds while cooking makes the Adai crispier and adds a delightful texture.
• Nutritious Boost: Including greens like spinach adds a nutritional punch to the Adai, making it a wholesome meal.