Adai

Method

1. 1

   About Adai: Adai is a thick, nutritious South Indian pancake made from a mix of rice and multiple lentils ground together. Unlike dosa batter adai does not need fermentation and can be made within a few hours of soaking. It is high in protein and extremely filling.

2. 2

   Soak the grains: Wash and soak together 1 cup raw rice, quarter cup chana dal (split chickpeas — yellow), quarter cup toor dal (split pigeon peas), quarter cup urad dal (split black lentils) and 2 tbsp moong dal in water for 3-4 hours. Using multiple dals is what makes adai nutritionally superior to regular dosa.

3. 3

   Grind the batter: Drain the soaked grains. Grind in a blender with 4-6 dried red chillies, 1 inch ginger, 1 sprig curry leaves, a pinch of asafoetida and just enough water to make a coarse batter. Unlike dosa the adai batter should be slightly thick and grainy — not smooth. You should be able to see tiny bits of dal. Add salt to taste.

4. 4

   Add fresh coconut: Add 3 tbsp fresh grated coconut and 2 tbsp finely chopped onion to the batter and mix. These add texture and flavour.

5. 5

   Rest the batter: Leave the batter at room temperature for 1-2 hours. While fermentation is not required this short resting time improves the flavour. The batter thickens slightly as it rests — add water to adjust.

6. 6

   Check consistency: Adai batter should be thicker than dosa batter but still spreadable. If you drop a spoonful it should spread slowly. If too thick add a little water.

7. 7

   Heat the tawa: Heat a flat iron tawa or non-stick pan on medium-high heat until very hot. Sprinkle a few drops of water — they should evaporate instantly.

8. 8

   Make the adai: Pour a ladle of batter in the centre of the pan. Using the back of the ladle spread in circular motion to make a round about 18-20cm wide and slightly thicker than a regular dosa. Drizzle oil around the edges and a little on top. Make a small hole in the centre with the tip of the ladle — this helps it cook through evenly.

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   Cook on both sides: Cook on medium heat for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for 2-3 minutes. Adai is cooked on both sides unlike dosa.

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    Serve: Serve hot with butter, jaggery (traditional accompaniment), avial (mixed vegetable curry) or coconut chutney. Adai is very filling — 2 adai make a complete meal.