Adai

After much searching and contemplating, I decided to make Adai out of Sharmilee Jayaprakash’s recipe here, http://www.sharmispassions.com/2012/07/adai-recipe-adai-dosa-lentil-crepes.html. I liked her mix of ingredients, especially the idea of adding sombu/fennel seeds. I tweaked the rice proportion to give it a protein punch and upped the proportion of ingredients that favor digestion. Overall, the adais turned out fine.

Boiled Rice – 1 cup

Raw Rice – ½ cup

Urad Dal - 1/4 cup

Toor Dhal - 1/4 cup

Chana Dal - 1/4 cup

Moong Dhal – ¼ cup

Fennel seeds – 3 tsp

Salt – 1 tsp

Red Chillies – 3

Black pepper – a few, about 10 of them

Hing – 1/2 tsp

Ginger -  2 inch piece

Soak rice and dhals for couple of hours in water. Add the fennel seeds, salt, red chillies, black pepper, hing and chopped ginger to the dhals – grind to a smooth to mildly coarse consistency. Grind the rice to a fairly smooth consistency. Mix the batters and leave for about ½ hour before spreading into thin adais. I am not too keen on eating uttapam type adais or adding onions etc (the bells and frills); love the dosa type crispy ones, as in the picture. Next time, I have to substitute green moong dhal with masoor dhal and check the outcome.