Crepes are an integral part of a south indian palate. They come in the form of dosas in many varieties and
colours and combinations. Adai is a lentil crepe which i often make at home and is an all time favourite. Full of proteins and carbohydrates, it makes an excellent breakfast menu and tastes divine with Aviyal or even a bowl of creamy thick yoghurt. It s such a no sweat recipe too.
Avg. 4/51 vote
Par boiled rice 3/4 cup
Raw rice 3/4 cup
Bengal gram or channa dal 1/3 cup
Urad dal or black gram 1/3 cup
Toor dal or pigeon pea 1/3 cup
Cumin seeds 1 tsp
Hing 1/2 tsp
Dry red chillies 8 to 10 according to spice level desired
Salt to taste
Cilantro chopped finely 3 tbsp
Shallots chopped finely 4 to 5 tbsp ( optional)
Drumstick leaves 1/2 cup( optional)
Coconut oil 1 tsp for every adai
Soak the dals and the rice together after washing thoroughly for about 4 hours.
Drain excess water and grind the rice and dals with chillies, cumin seeds, ginger, hing and salt to a consistency slightly thicker than dosa batter.
Now, add cilantro, drumstick leaves and shallots and combine well.
Heat a tawa and spread a ladle of the batter on it like dosa.
Drizzle coconut oil on the sides.
Cook on a medium flame for about 3 mins and then flip over.
Cook for another min and serve hot with any chutney or Aviyal
Dont skip using the coconut oil because the oil imparts a wonderful flavour to the dish.
I did not have drumstick leaves and shallots but do add them if you have them. The leaves enhance the taste and the crepes taste heavenly with them.