Adai, the way I make it, is packed with protein and makes an excellent snack, school-lunch and an equally good meal. It can be served with Coconut Chutney, Butter, Sambar or for some, Jaggery! It is quick to make and unlike Dosa, it does not require as much pre-planning.
Ingredients to soak:
Parboiled rice/idly rice-3/4 cup
Raw rice-3/4 cup
Channa dal-3/4 cup
Toor dal-3/4 cup
Urad dal-1/2 cup
Moong dal-1/2 cup
Red chillies-8(not approximately,if you need spicy you can add liitle more)
Ani seed-1/2 teaspoon.
Igredients to be mixed in the batter:
Small or big onions nicely minced-1 cup
Curry leaf nicely chopped-1 tsp
Coriander leaf nicely chopped-3 tsp
Grated coconut-3 tsp
Preparation:
1. Wash and soak the ingredients in soak in 4 cups of water for 3-4 hours.
2. Drain out the water.
3. Add the soaked ones in a blender along with the salt required and grind using a little fresh water. The consistency should be that of pancake batter.
4. mix the ingredients said above.Heat a griddle/skillet on medium to high heat.
5. Heat a couple of drops of oil on the griddle and once it is hot, smear and wipe off the oil with a paper towel.
6. With a flat-bottomed ladle, pour a scoop of batter in the center of the griddle.
7. Place the bottom of the ladle flat on the center of batter. In an outward circular motion, spread the batter evenly.
8. Drizzle oil sparingly on the Adai and allow it to cook for a couple of minutes.
9. Run the tip of your spatula around the outer edge of the Adai allowing it to flip over easily.
10. Flip the Adai to the other side. It should be golden-brown in color.
11. Cook for another couple of minutes and serve immediately with a blob of butter or chutney. This recipie seems to be good enough when served hot.
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