Adai (RIce and Lentil crepes)

When there is avial in my kitchen then you can make sure there is adai for dinner. I always prepare food based on my instinct i never planned before unless if i have guest coming home. So it always easy for me to prepare dosa's or idli batter where fermentation is not required. Lazy me isn't it?? :)

Preparation time: 5 mins

soaking time: 2 hours at least (Better results if soaked for 4 -6 hrs)

cooking time: 2 mins / adai

Serves - 10 - 12 Adai's

INGREDIENTS:

  • Raw Rice - 1 cup
  • Toor dal - 1/2 cup
  • Channa dal - 1/2 cup
  • Urad dal -1 tbsp
  • Green chill - 1 small
  • Red chilli - 4 numbers
  • salt - to taste
  • hing - a generous pinch
  • coriander/curry leaves - few strands
  • finely chopped onion - 1/2 cup (optional)
  • Minced ginger - 1/4 tsp & pepper corns (optional) - 4-5

DIRECTION:

Soaking:

Soak the rice and lentils in a large vessel in 2 1/2 cups of water. Leave it on the counter for couple of hours.

Preparing batter & Making Adai:

Transfer the soaked rice and lentil to a blender then to that add salt, hing, ginger, pepper corns, green chilli, red chilli and make a coarse batter. Once the batter is read add in the finely chopped onion.

Then make the crepes in a pan with little oil or ghee and make few small holes around the adai. Since we make coarse batter it helps the rice and lentil to get cooked evenly.

Serve hot with

avial

, jaggery , butter or thogayal

Enjoy and Happy Cooking !!

:)