Adai  – Savoury Crepes of rice and mixed lentils

Adai  – Savoury Crepes of rice and mixed lentils

A hearty, healthy dosa or crepe,  made of coarsely ground and fermented batter of idli rice and various dhals. Adai tastes great with Avial, a yogurt based stew of mixed vegetables. I like to make it for breakfast or dinner after adding a lot of minced shallots and tiny pieces of fresh coconut, and served with jaggery and fresh white unsalted butter.

Adai is a favourite in Tamil Nadu for breakfast or for an early dinner in households where rice, sambar, rasam etc are not prepared for dinner, and instead a tiffin item is served. The dish is filling, and even when the adai is made as a thin crepe, 2-3 would suffice for one person.  For a light eater like me, 2 would be the outer limit.

As the Adai comprises a batter of mixed lentils and rice, it is nutritious, rich in both protein and iron. The dry chillies give a nice touch of spice, and the lentils give the texture to the crepe. Using a non stick pan or tava would reduce the usage of oil for each crepe.

Kitchen Hints for Making Adai:

  1. The tava should be very hot before you start making the crepes, and then the stove flame reduced when you are pouring the batter.
  2. The batter should be at room temperature. If you had refrigerated it earlier, you need to set it out ahead of time so that it gets to room temperature. Cold batter will stick to the tava.
  3. If you are not going to use all the batter, add the shallot, coconut and curry leaves only to as much of the batter as you plan to use. The remaining batter may be refrigerated in a closed container for later use, and usually remains fresh for upto 3 days.
  4. Coarsely ground batter gives a crispy adai. However all the elements should be fully ground.
Print Recipe
Adai  savoury Crepes of rice and mixed lentils Yum
A hearty, healthy dish made of coarsely ground batter of idli rice and various lentils. Serve with Avial, a yogurt based stew of mixed vegetables, or adding minced shallots and tiny pieces of fresh coconut, and serve with jaggery and mulagipodi.
Course breakfast
Cuisine south indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 6 hours
Servings
Pieces
Ingredients
For adding to the Batter
For making the Adai
Course breakfast
Cuisine south indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 6 hours
Servings
Pieces
Ingredients
For adding to the Batter
For making the Adai
Instructions
How To Make Adai Batter
  1. Soak the Rice and Dhals separately to get the required consistency for the batter: Wash and soak the rice (both varieties mixed together) for 3 hours Wash and soak all the dhals together for 3 hours.
  2. After the rice and lentils have soaked, get ready to make the batter.
  3. Remove the stalks from the chillies and grind with a little salt and the hing.
  4. Drain the rice and add to the chillies, grinding to a coarse paste with a little water as required, till the rice takes the texture of a coarse semolina. Remove the paste from the processor and set aside.
  5. Drain the dhals and grind, adding a little water, to a coarse paste. Remove and mix the rice paste with the dhal paste.
  6. Cover and set aside for at least 3 hours, to ferment.
How To Make Adai
  1. Mince the shallots (sambar onion), slice the coconut to thin pieces (about 1/2 cm long). Mince the curry leaves.
  2. Heat the tava till its very hot. Add the minced shallots, coconut and curry leaves to the batter, add salt to taste (keeping in mind the salt already added for grinding) and mix well.
  3. Reduce the heat, add a teaspoon of oil on the tava. Pour a large ladleful of batter on the tava, and quickly spread it out into a circle. Pour a little oil, all around the outside of the edges of the adai.
  4. My Mom used to make a small slit or hole near the circumference of the adai, one in each of the four directions and one in the centre, and sprinkle a few drops of oil in each. I do the same thing, and I think it helps the adai to cook faster and evenly.
  5. After about 1 minute, and using a flat spatula, gently lift the edges and check that they are getting to be an orangey red. Slide the spatula all around the edges and then beneath the centre. If there is no resistance and the adai lifts easily, it is ready to be flipped. The first adai may take a littte more time than the ones following.
  6. Flip carefully with the spatula, ensuring the adai comes to rest on the centre of the skillet.
  7. Add a few drops of oil around the outside of the edges. After about 1.5- 2 minutes, remove from the pan.
  8. Serve hot, with white unsalted butter, jaggery and mulagaipodi (dosa chilly powder/ gun powder)
Share this Recipe
Powered by WP Ultimate Recipe


Leave a Reply