Monday, March 08, 2010
Adai (savoury lentil crepe)
A typical South Indian dish, almost every household has its own recipe for adai. This is a very forgiving recipe in the sense that if you don't have any of the ingredients, you can leave it out and still come up with a decent adai. Once my aunt omitted rice and made this with just pulses and it still tasted great.
Any lentil that you like can be added to it.
What you need:
Parboiled rice - 1 cup
A handful each of:
Moong dal(whole or in the absence of it, broken)
Whole kabuli chana/brown chana
Black eyed beans
A tsp each of:
Whole black pepper (adjust to taste)
Red chillies - a few, according to your spice tolerance
Asafoetida - a marble sized piece (a heaped tsp if you are using the powder)
Soak all the ingredients except the asafoetida, corriander and curry leaves in plenty of water for 5-6 hours. If you are not using whole chana and black eyed beans, about 3-4 hours of soaking will do.
Drain the water. Add salt, asafoetida, corriander stalk and curry leaves. Grind together to a coarse paste adding water as required. The batter should be slightly thicker than regular dosa batter.
Set this aside for about 8 hours (takes much less time in hotter places) to ferment.
While it can be made without fermenting,it tastes better when fermented.
Heat a dosa griddle. Stir the batter well and pour a ladleful on the griddle. Spread into a circle. Drizzle some oil over it and cook both sides until brown and crisp.
This can be paired with Avial, Karuveppila thogayal, tangy tomato chutney, or shallot(ulli) sambar.
This is my entry to My Legume Love Affair hosted for Susan of The Well Seasoned Cook by Superchef at Mirch Masala.