Easy Adai

by devindra

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An adai is a steamed rice pancake recipe which is traditionally prepared in south indian households as breakfast with tuar dal, chana dal and rice as ingredient. The rice batter is mixed with chopped chillies, onions and hing and then spread on a hot pan with little oil. A crispy and delicious adai recipe which can be even filled with dal or coconut filling.

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Preparation Time: 15 mins
Cooking Time: 120 mins
Makes 4 servings
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Ingredients

1/2 cup urad dal (split black lentils)
1/2 cup toovar (arhar) dal
1/2 cup chana dal (split bengal gram)
1 cup rice (chawal)
4 to 6 whole dry kashmiri red chillies
4 tbsp grated coconut
1/2 cup chopped onions
1/2 tsp asafoetida (hing)
1/2 cup chopped coriander (dhania)
salt to taste

Method

Soak the black gram dal, toovar dal, chana dal, rice and red chillies in 2 cups of water for two hours and blend in a mixer to a coarse paste.
Add the salt, grated coconut, onions, coriander and asafoetida and mix well.
Heat a non-stick tawa and grease with little oil and sprinkle some water.
Pour a ladleful of the batter and spread evenly like a pancake (dosa), as thin as possible.
Make a hole in the centre and cook using a teaspoon of oil in the centre and around the edges, till golden brown in colour.
Turn the other side and fry till brown.
Serve hot with coconut chutney.