Ingredients:
- 1 cup rice
- 1/4 cup toor dal (pigeon peas)
- 1/4 cup chana dal (split chickpeas)
- 1/4 cup urad dal (split black gram)
- 1/4 cup moong dal (split green gram)
- 2-3 dried red chilies (adjust to taste)
- A small piece of ginger (about 1 inch)
- 2-3 cloves of garlic (optional)
- A handful of fresh curry leaves
- 1 small onion, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- Salt to taste
- Water for grinding
- Oil or ghee for cooking
Instructions:
- Prepping the Lentils and Rice:
- Wash the rice and dals together under running water until the water runs clear.
- Soak them in enough water for about 3-4 hours.
- Draining and Grinding:
- After soaking, drain the water from the rice and lentils.
- Add them to a blender along with dried red chilies, ginger, garlic (if using), and fresh curry leaves. Blend into a coarse batter. Do not add too much water; the batter should be thick and slightly grainy.
- Mixing Batter:
- Transfer the batter to a mixing bowl. Add finely chopped onions, coriander leaves, and salt. Mix well.
- Making Adai:
- Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
- Grease it with a little oil or ghee.
- Take a ladleful of the batter and spread it onto the center of the skillet in a circular motion to form a thick pancake. Adai pancakes are usually thicker than dosas.
- Cooking:
- Drizzle a little oil or ghee around the edges of the adai and on top.
- Cook on medium heat until the bottom turns golden brown and crisp. This should take about 3-4 minutes.
- Flip the adai and cook the other side for another 3-4 minutes.
- Serving:
- Serve hot with chutney, sambar, or avial.
Enjoy your nutritious and flavorful Adai!