There couldn't be a more healthier option than Adai , a very popular South Indian healthy nutritious crepe made from a mixture of lentils and rice, pre soaked, and ground with some condiments.
The best part about preparing is , this can be done in a day , as there is no fermentation involved.
You need to give soaking time, so if you plan on having this for evening or for dinner , you can soak the grains in the morning and within 5 hours , get it ground and use immediately either for tiffin by afternoon, or late evening.
cup Raw rice(regular rice variety)
cup grated fresh Coconut ( optional)
small piece of ginger
nos (or as much as you prefer) red
sesame oil for drizzling around the adai while cooking on the tava.
rice for 4-5 hrs minimum.Soak all the dals in another container and soak for 4 to 5 hours.
- First grind
urad dal to a smooth and frothy batter by adding little water.Remove and keep aside.
- Grind soaked rice with the remaining dals,coconut,curry leaves,red
chillies,cumin seeds and asafoetida, pepper corns, ginger to a coarse batter.
- Mix the
urad dal batter to the rice and dal batter, add salt to it and mix
- Adai can be prepared immediately with this batter or refrigerated till required.
Add chopped coriander and curry leaves to the batter
and pour a ladleful of batter onto a hot tava and
spread it little thicker than a dosa in a circular manner. Drizzle some sesame oil few drops around the adai and flip when one side gets cooked crispy.
The adai needs to be cooked well as we are making this slightly thicker than a dosa, yet you will still get the crispy edges making this a great tasty dish.
Serve hot with chutneys , sambar , some jaggery, dollop of butter etc.But the classic combo for Adai is Avial , the recipe for which I have already given in this blog.