An adai is a delicious savory pancake made from a mixture of various daals and rice. This South Indian dish is healthy, nutritious and very easy to prepare. It is usually eaten with yogurt and coconut chutney. It makes for a wonderful breakfast, brunch, lunch or snack. I am sure your family will surely enjoy this tasty treat.

ADAI

Yield: about 18-20 pancakes

Ingredients:

1 cup rice
1/3 cup urad daal (black gram)
1/3 cup channa daal (split chickpeas or Bengal gram)
1/3 cup toor daal (yellow split peas)
1 inch piece of ginger, peeled and finely minced
2 green chilies, finely chopped
½ tsp red chili powder
½ cup of fresh cilantro leaves, finely chopped
salt to taste
oil (vegetable or canola)

METHOD:

Thoroughly rinse the daals and rice in 2 changes of water. In a large mixing bowl, soak the daals and the rice for 2 hours in water to cover by at least 2 inches. Drain well and grind in a blender to form a smooth and thick batter. Return the batter to the mixing bowl and cover. Let stand in a warm area for another 3-4 hours to ferment. In colder climates, it may take longer to ferment (1-2 hours more) the batter.

If the batter is too thick, add a little water if needed. It should be similar to a pancake batter consistency and easy to pour. Once the batter is ready, stir in the salt, red chili powder, green chilies, ginger and cilantro leaves.

Heat a well oiled tawa or flat nonstick griddle on medium high. When hot, add a ladle (1/2 a cup) of batter in the center and spread evenly outwards using the back of the ladle in round circular motions until a 5-6 inch circle is formed. Once the pancake sets and has lightly browned, turn over once and cook on the other side. It should be thin and golden on both sides. Repeat until the batter is finished. Serve immediately with yogurt and your favorite chutney.


Variations:

Add some finely chopped onion, grated carrots, shredded cabbage or freshly grated coconut to the batter for a richer depth of flavor.


COCONUT CHUTNEY:

Ingredients:

4 tbsp grated coconut (can use desiccated if fresh coconut is unavailable)
1 tbsp channa daal (split chickpeas or Bengal gram), roasted
1 inch piece of ginger, peeled and chopped
2 small green Thai chilies, chopped
½ cup of fresh cilantro leaves
salt to taste
1 tsp black mustard seeds
1 tbsp urad daal (black gram)
2-3 curry leaves
2-3 dried red chilies
pinch of asafetida (hing)
juice of ½ a lemon
2 tbsp of oil (vegetable or canola)

METHOD:

In a blender, grind together the coconut, roasted channa daal, green chilies, ginger, cilantro leaves, salt and lemon juice. Add a little water if needed, but it should have a thick paste like consistency. Transfer to a serving bowl.

In a small saucepan on medium high heat, add the oil. When hot, very carefully add the black mustard seeds. After the splattering has stopped, add the urad daal. After 30 seconds, add the dried red chilies, curry leaves and the asafetida. Remove quickly from the heat and pour over the coconut chutney.