Adai

Adai Pic credit: Priya Q

Call it multigrain dosa or crepe / pancakes from South of India. Adai is a healthy meal that you can serve to your family for breakfast / brunch or even dinner….

Rice – 1/2 qty
Combination of lentils, moong beans, moong dal etc – ½ qty

Whole Black Pepper – ½ tsp (optional)
Cumin seeds – 1 tsp
Asofoetia – a pinch
Curry leaves – 1 sprig
Green chili – 2-3 nos
Fresh Coriander leaves – 3 tbsp
Onion – 1 nos (roughly diced)
Coconut shavings – 2 tbsp
Salt to taste

  1. Soak overnight rice and lentils etc
  2. Grind to fine paste along with other remaining ingredients. Your batter is ready (you can grind it coarse as well)
  3. Heat a griddle and with the help of a round, deep ladle pour the batter. Spread it with the help of the back of the rounded part of the ladle to get a round dosa
  4. Drop a little oil on top
  5. Flip and cook on the other side on low heat till light golden brown
  6. Serve hot with your favorite sauce / yogurt – pickle / yogurt- green chili / or just have as is!

* you can also add black chickpeas. However grind it separately and later combine with rice and lentils paste.

A friend of mine has say this — In Palghat Iyer lingo it is called ‘Malabar adai’… it is had with green chillies crushed into nice thick curd (yogurt) with a pinch of salt. Alternatively you can also have it with avial... There is another variation of this made with black urad dal (whole) mixed with rice. Experienced hands ‘pat’ a ball of the maavu (dough) on to a hot tawa… accompaniment, same as above! Thanks Harish for the info!

 

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