Tamil Nadu’s Adai

By Author   |   Published: 22nd Jan 2017   12:08 am Updated: 20th Jan 2017   9:10 pm

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.

INGREDIENTS  

  • 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

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METHOD

  • 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.

Note:

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.