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South Indian Adai

South Indian Adai
By jgreghenry Published April 9, 2010

Description

This south Indian pancake is usually thicker and chunkier than its more well known cousin the dosa pancake.

Prep time: 5 minutes
Yield:1 ()

Ingredients:

  • 2 c parboiled rice
  • 1 c urad dal
  • 1 c tuvar dal
  • 0.5 c chana dal
  • 5 dried red chilis
  • 1 ds asafetida
  • 0 ground ginger, to taste
  • 0 green chilis, to taste
  • 0 kadi patta, to taste
  • 0 salt, to taste

Summary

Yield
Servings
Prep time5 minutes
RecipeAppetizer Beverage Eclectic Indian
Ingredientsasafetida chana dal dried ginger green chilis kadi patta red chilis rice tuvar dal urad dal

Directions

Soak the dals and the rice overnight with the red chillies. In the morning grind it (coarsely) with the green chillies, curry leaves and ginger. Add a dash of asafetida and salt to taste. Adjust consistency with a little water if needed.

Pour a big ladle full in the center of a well-oiled tava, griddle or other non-stick pan and spread with the back of the ladle. Don’t spread it thin; it should be nice and thick. Drizzle some oil around the edges and also a little in the center. Let it brown about 2-3 minutes, flip it over and cook about a minute more. Fold and serve with your choice of pickle or chutney, or just plain old dal.