Adai (Spiced Rice And Lentil Crepes)

Srilatha Main Dish, Snacks And Light meals, South Indian Leave a Comment

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Adai (Spiced Rice And Lentil Crepes)
I cringe when I describe adai as crepes, but there is no good term to describe it - except as a slightly thicker version of crepes. Adai is an easy to make high protein crepe-like pancakes (there I go with more confusing names), that requires just two hours of soaking the rice and the lentils, and no fermentation. I make this when I am out of vegetables, or don't have a lot of time to cook. All I do is soak the rice, and the lentils for a couple of hours, grind, add some cut up onions, and other vegetables and herbs, and it's ready to go! It's a complete meal - has enough carbs, protein, and the addition of onions, cilantro, and any other vegetables makes it balanced. Have it with a cup of yogurt and you're set!
Prep Time 15 minutes to grind
Cook Time 3 minutes per adai
Passive Time 2 hours minimum to soak
Servings
adais
Ingredients
  • 2 cups rice (raw rice)
  • 3/4 cup toor dhal (thuvaram paruppu)
  • 3/4 cup channa dhal (kadalai paruppu)
  • 6-8 red chilies reduce for less heat, this would provide medium heat
  • 3 tsp Salt
Toppings
  • 1 medium onion
  • 2 or 3 medium Tomatoes some people swear they would never put tomatoes, try it! We love it
  • 1 sprig Curry leaves
  • 1/2 cup cilantro leaves
  • 1/4 cup fresh mint optional
  • 1/4 cup fresh/frozen coconut optional; adds wonderful flavor and richness
  • 1 - 1.5 tsp oil per adai coconut oil is wonderful; if not, use any mild tasting oil such as avocado or lite-tasting olive oil
  • 1 tsp Hing/asafoetida
Prep Time 15 minutes to grind
Cook Time 3 minutes per adai
Passive Time 2 hours minimum to soak
Servings
adais
Ingredients
  • 2 cups rice (raw rice)
  • 3/4 cup toor dhal (thuvaram paruppu)
  • 3/4 cup channa dhal (kadalai paruppu)
  • 6-8 red chilies reduce for less heat, this would provide medium heat
  • 3 tsp Salt
Toppings
  • 1 medium onion
  • 2 or 3 medium Tomatoes some people swear they would never put tomatoes, try it! We love it
  • 1 sprig Curry leaves
  • 1/2 cup cilantro leaves
  • 1/4 cup fresh mint optional
  • 1/4 cup fresh/frozen coconut optional; adds wonderful flavor and richness
  • 1 - 1.5 tsp oil per adai coconut oil is wonderful; if not, use any mild tasting oil such as avocado or lite-tasting olive oil
  • 1 tsp Hing/asafoetida
Instructions
  1. Soak rice separately for a couple of hours
  2. Soak the dhals together for a couple of hours
  3. Blend the rice separately to a fine consistency; dhals are typically ground to a coarser texture for a traditional adai, but I always ground it to a smooth paste to make it easier to digest when the kids were younger. The habit has continued, and I actually like it better as I can make them thinner and crispy
  4. Chop the onions, tomatoes, cilantro, mint very fine and add to the batter
  5. Add the coconut, salt, and hing to the batter and mix up everything really good
  6. Heat a dosa pan on medium heat
  7. Spread a ladleful of batter. The crepe (for want of a better name) will not be as thin as a dosa, and will be slightly thicker
  8. Follow with a spoonful of oil around the edges, and in the center;
  9. When the top side looks cooked, gently flip to the other side, and add a half spoon of oil
  10. Remove to a plate when both sides are cooked to a golden red. Serve with your choice of podi, thick yogurt, buttermilk or a spoonful of jaggery
Recipe Notes

Toppings:

It's totally up to your imagination on what toppings to use. Some people sprinkle grated carrots, cabbage, etc. while cooking the adai. Avoid vegetables like eggplant. Anything crunchy and bland would probably work.

 

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