Adai

Ingredients to make approximately 10 Adais

1 Cup Rice
½ Cup Toor Dal
¼ Cup Channa Dal or Yellow Split Peas
2 Tbs Urad Dal
2 Red Chillies
1 Green Chilli (optional)
½ Tsp Asafoetida Powder
½ Tsp Turmeric Powder
1-2 Tsp Salt
Few Curry Leaves
¼ Cup Oil (for shallow frying)

½ Cup Finely Grated Cabbage

Adai

Preparation

Soak the dals and rice in 3 cups of water for 2-3 hours
Drain the water and add the chillies, asafoetida powder, turmeric powder, salt and curry leaves to the soaked rice and dal.
Add less than a quarter of a cup of water and grind it into a coarse, thick semi solid batter
Add the grated cabbage to the batter
The adai batter is ready to be used.

Place a flat heavy based pan on the stove on high till the pan is heated.
Reduce the flame a bit and the pan is ready for making the adais.
Scoop a ladle of the batter and pour it in the centre and gently but quickly spread the batter starting at the centre and making your way around filling the batter on the entire pan.
Add a teaspoon or two of oil around the adai.
The adai is ready to be gently turned on the other side when it turns golden brown on the bottom
Use a flat ladle and work  your way through by lifting the corners – The adai is ready when is it is light brown at the top

Note: You may also add finely chopped onion to the batter and it tastes delicious!!
Adai tastes sumptous with a dollop of sour cream and jaggery.
Avial, Chutney powder, Chutney, Sambhar or Vatha Kozhambu are also good accompaniments for adai

 

 

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