Adai
Adai is a type of Indian pancake made from a fermented batter of lentils and rice. It's a popular breakfast or dinner dish in South India, especially in Tamil Nadu and Kerala.
Ingredients - Serves 4
- Oil - for cooking
- Water - as required
- Salt - to taste
- Asafoetida - 1/4 teaspoon
- Red chillies - 4
- Moong dal - 1/4 cup
- Urad dal - 1/4 cup
- Chana dal - 1/4 cup
- Toor dal - 1/4 cup
- Raw rice - 1 cup
Let's Get Started
- Soak the rice and dals in water for 2 hours.
- Drain the water and grind the rice and dals along with red chillies, asafoetida and salt into a coarse batter. Add water as needed to get the right consistency.
- Let the batter ferment for 2 hours.
- Heat a tawa or non-stick pan over medium heat.
- Pour a ladle of batter onto the tawa and spread it into a thin circle.
- Drizzle some oil around the edges and cook until the bottom is golden brown.
- Flip the adai and cook the other side until golden brown.
- Serve hot with coconut chutney or avial.
Dietary Info
- Dish Type: Main Course
- Prep Time: 180 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 5g
- Carbs: 40g
- Protein: 10g
- Sodium: 500mg
- Sugar: 2g
.jpg)