This is not how Adai is traditionally made, but I have arrived at this recipe, keeping in mind my family’s likes and dislikes. Traditionally Adai is a very spicy lentil pancake, with a lot of red chilies and other spices ground with the batter. But I usually avoid red chilies and my family rather likes lightly flavored stuff, hence, the following recipe…….hope you like it!!
For the batter:
Chana Daal (split Bengal gram)– ½ cup
Urad Daal (split Black lentil) – ¼ cup
Mung Daal (split mung)– ¼ cup
Millet brokens – 1 cup
Fenugreek seeds – 1 tsp
Grated ginger – 1 tbsp
Green chili – 2-3 finely chopped or as per taste
Onion – 1 medium finely chopped
Grated carrots – ½ cup
Chopped Fenugreek leaves (Methi) – 2 cups
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Salt – as per taste
Coconut oil – 1 tbsp for tempering and as required for greasing skillet to make Adai.
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Asafoetida powder – ¼ tsp
Curry leaves – 5-6 crushed in the palm
1) Wash and soak the daals and millet separately overnight. Soak fenugreek seeds in a small bowl.
2) Grind Chana daal to a coarse paste and other daals and millet to a fine paste, along with soaked fenugreek seeds and cumin seeds .
3) Mix the other ingredients of the batter, and let it rest for 30 minutes. The batter should be thick.
4) In the mean time you can prepare for the tempering and make your favorite chutney, which you would like to serve along.
5) Heat oil in a small wok. Add the mustard and cumin seeds and let crackle.
6) Add curry leaves and asafetida and immediately temper the batter with this oil.
7) Mix and keep for 5 minutes. Heat the skillet till that time.
8) Spread a ladleful of the batter on the skillet to make a like a pancake and sprinkle desired amount of oil on it.
9) Cook on medium low heat till the edges of the Adai releases.
10) Flip the Adai and let cook on low heat for some more time.
11) Remove and serve hot with chutney.
Usually Adai is served with Aviyal, a mixed vegetable dish with strong coconut flavors. But I usually serve it with chutney, for breakfast. I also make Aviyal once in a while, whenever I have all the vegetables, needed for it. My next post will be on Aviyal, as it is made traditionally in Kerala!!