Also known as a savory, mixed lentil crepe.
When I was younger, my mom's friend taught us how to make Adai, which is a protein-rich breakfast dish filled with mixed lentils and spices. Usually made in Tamil Nadu, this dish is still loved everywhere. Most traditional households have their own version of this recipe, but this is the recipe that I like to make for my family.
Serves 6-8 people.
Ingredients:
1 cup uncooked white rice
1 cup toor daal (pigeon peas)
1/2 cup channa daal (bengal gram)
1/4 cup mung daal (green gram)
1/4 cup urad daal (black gram)
1/4 cup fresh shredded coconut
1/2 cup finely cut onions
1/2 cup grated carrot
2 - 3 green chilis
2 - 3 dried red chilis
1 1/2 tsp grated ginger or ginger paste
sprig of curry leaves
pinch of hing (asafatida)
salt to taste
Method:
Wash rice and daals and soak for 3 - 4 hours along with red chilis.
Save water from the soaked daals and rice and set aside.
Blend daals, rice, green and red chilis, and ginger, adding water to make a batter consistency.
Add coconut and other vegetables, along with chopped curry leaves.
Add hing and salt. Mix well.
Heat a frying pan on medium heat. Spread a ladleful of batter on hot pan. Pour spoonfuls of oil around adai and also in the center. Cook both sides until golden brown.
Serve with chutney of choice (I recommend coconut mint chutney or tomato pachadi!)
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