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Adai
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Ingredients
- Rice - 1/4 cup
- Whole Green Mung - 1/4 cup
- Channa Daal - 1/4 cup
- Toor Daal - 1/4 cup
- Onion - 1/2 small
- Green Chili - 1, to taste
- Cilantro Leaves - 5 sprigs
- Curry Leaves - 1 sprig
- Asafoetida (Hing) - 1 pinch
- Salt - to taste
- Black Pepper - 1/4 tsp or to taste
- Ginger - 1/2″ piece
- Fenugreek seeds - 1/2 tsp (optional)
- Oil - for pan-frying
Directions
- Wash and soak the following in in 4 cups of water for 3-4 hours - Rice, Whole Green Mung, Toor Daal & Channa Daal.
- Drain out the water.
- Add the rice and daal mixture and all of the remaining ingredients (except for oil) in a blender and grind using a little fresh water. The consistency should be that of pancake batter.
- Heat a griddle/skillet/tava on medium to high heat.
- Heat a couple of drops of oil on the griddle and once it is hot, smear and wipe off the oil with a paper towel.
- With a flat-bottomed ladle, pour a scoop of batter in the center of the griddle.
- Place the bottom of the ladle flat on the center of batter. In an outward circular motion, spread the batter evenly.
- Drizzle oil sparingly on the Adai and allow it to cook for a couple of minutes.
- Run the tip of your spatula around the outer edge of the Adai allowing it to flip over easily.
- Flip the Adai to the other side. It should be golden-brown in color.
- Cook for another couple of minutes and serve immediately with a blob of butter or chutney. Serves 4.
Tips
- If you do not have 3-4 hours for soaking, substitute Whole Mung for the split variety (daal) with skin. You can get away with soaking for about 30 minutes.
- Originally, Adai batter is coarsely ground. This makes Adai a more hearty meal, but takes a little longer to cook. Grind it to a fine consistency to reduce cooking time and make it a little lighter and kid-friendly.
- Like many other things, which are cooked on a griddle or a tava, the first Adai is usually a trial one. Adjust your temperature and cooking time accordingly.
- Also, tradionally, Adai requires more rice, but to make it healthier, I use more beans and daals and less of the rice.
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