South Indian Adai

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

South Indian Adai

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Ingredients

  • 2 cup parboiled rice
  • 1 cup urad dal
  • 1 cup tuvar dal
  • ½ cup chana dal
  • 5 dried red chilis
  • 1 dash asafetida
  • ground ginger, to taste
  • green chilis, to taste
  • kadi patta, to taste
  • salt, to taste

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.