Adai (lentil crepe)!

Adai as it is traditionally known, is a high protein lentil based main dish, popular in South India. It is quite filling and is a wholesome meal by itself. Accompaniments are usually not required, but traditionally it is served with avial. My mom makes it the traditional way and here is the recipe.

Ingredients:

Rice – 1 cup

Split pigeon peas (tuvar/toor dal) + Green gram lentils (Moong dal) + Split bengal gram (Channa dal) + Skinned black gram (Urud dal) – 1 cup (all mixed)

Red chillies – 4

Asafoetida – a pinch

Salt – to taste

Curry leaves, cilantro – optional

Onion, greens, cabbage, carrot – veggies of your choice

Olive oil

Recipe:

Soak the rice and lentils for about a couple of hours and grind them to a thick coarse paste with red chillies by adding water. You can use it immediately but it tastes a lot better the next day after fermentation.

Add veggies of your choice and curry leaves/cilantro, asafoetida and salt and mix well.

Add a large spoon of batter on a hot pan and swirl it around gently.

Add oil around the batter to make it crisp and cook it.

When the batter is cooked well, flip it to the other side and cook another minute or so.

Serve hot! Enjoy!