Weekend means a long, relaxed breakfast. Rather than an elaborate meal Nanditha Shyam suggests, this simple and easy Adai, which does not need fermentation like the other batters and can be prepared instantly with a mixture of all lentils.
- Rice (preferably sonamasoori) – 1 cup heaped
- Toor dal – 3tbsp
- Bengal gram- 3tbsp
- Moong dal – 3tbsp
- Split black gram – 3tbsp
- Poha or beaten rice – 3tbsp
- Kashmiri red chilies – 3-4
- Freshly grated coconut- 2tbsp (optional)
- Salt to taste
- Curry leaves a few
- Oil to shallow fry- as required
- Wash and soak the rice, lentils, beaten rice and red chillies in 3 cups of water for 5-6hrs or overnight.
- Grind the soaked mixture, coconut and curry leaves to a fine batter. Transfer the batter to a vessel and add salt and water to make a loose batter.
- Heat a skillet and pour a ladle full of batter to the skillet and immediately spread the batter in circular motion so that the batter spreads to the edges.
- Pour a teaspoon of oil around the edges and cook the crepe till brown and crisp.
- Carefully remove the adai from the skillet and serve hot with coconut chutney.
The red chilies can be replaced with green chilies.
You can add vegetables like grated carrot and finely chopped onions to give the crepes a healthy boost and colour.