Adai: Adais are pancakes made with lentils, rice, and spices that can be served with any type of chutney. Adai batter does not require fermentation.
- 1/4 cup urad dal
- 1/4 cup yellow split peas
- 1/4 cup toor dal
- 1/4 cup moong dal
- 1 cup extra long-grain rice
- 3 red chili peppers
- 1 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1/4 cup ground fresh coconut
- 1/4 tsp. asafoetida powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. salt (more, if desired)
- 1 cup chopped onion
- 1/4 cup chopped fresh cilantro
- Soak the urad dal, split peas, toor dal, moong dal, and rice with red pepper and cumin for 2 hours. Grind the chili, cumin, and fennel with the soaked ingredients and about 2 cups of water to a coarse and thick consistency in the blender. (Can grind in batches)
- Add fresh coconut, asafoetida, turmeric, salt, onion, and coriander to the ground mixture.
- Mix all the ingredients well. Now the batter is ready for making adai.
- Spray the skillet with the nonstick cooking oil spray.
- Heat skillet over medium heat. Spread about 1/3 cup of batter over the skillet in a circular pattern (like a thick pancake). Spread a small amount of canola oil (1/4 teaspoon) around each adai. Cook until adai becomes golden brown and crunchy. With a spatula turn it over and cook the other side. When adai is crunchy and golden brown on both sides take it out of skillet and serve hot. Makes about 10 adais