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Adai (Rice & Lentil Savory crepes)
Servings Prep Time
20Adais 30minutes
Cook Time Passive Time
10minutes 4 hoursfor soaking & fermentation
Servings Prep Time
20Adais 30minutes
Cook Time Passive Time
10minutes 4 hoursfor soaking & fermentation
Ingredients
Instructions
  1. Soak rice along with all the lentils for about 2 hours
  2. Wash and rinse them thoroughly
  3. Grind them with chillies, curry leaves, coriander leaves, ginger and coconut. I prefer slightly coarse batter for Adai. It gives that nice crispy texture to Adai.
  4. Add salt,hing after grinding the batter.Let it ferment for minimum 3 hours. You can prepare Adai immediately too but little bit fermentation adds a lovely sour taste
  5. Heat the Dosa Tawa. Chop some onions and saute them in oil along with curry leaves for a minute. Add the onions to adai batter
  6. Spread batter in thick circular shape and make a hole in the center (optional)
  7. Drizzle coconut oil in the sides and also in the center of the batter.
  8. Wait for about 2 minutes for the side to get cooked and turn around. Pour some oil and wait until Adai turns golden brown.
  9. Once Adai becomes crispy you can take it from tawa and serve it with any chutney,sambar or Idli Powder.
Recipe Notes

P.S 

The cover pic was updated on 01/04/2016. In the process of updating blog with DSLR pictures I changed this. 



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