Ever heard of Adai? It's like a South Indian cousin to dosa or crepes.
Here's the twist: while dosa and adai use similar ingredients, adai
doesn't need fermentation and ends up thicker than dosa. Picture this:
more lentils, less rice! The best part? It's an instant recipe and you
can jazz it up with all sorts of veggies. Lentils and rice are a dynamic
duo in South Indian cooking, and adai nails that delicious combo!
Ingredients
1 cup rice
1 cup tur dal
1/3 cup chana dal
2-3 dried red chillies
1/2 tsp asafoetida
4-5 curry leaves
12-15 leaves kale
salt as required
ghee as required
Method* Soak rice (brown/white) for 3 hours in a vessel. Soak tur dal and chana dal in another vessel for 3 hours.
* Drain the water and grind the rice first by adding little water. Grind it to a very smooth paste. It should not be coarse.
* Empty it into a mixing bowl. Grind the drained lentils along with asafoetida, salt and dried red chillies.
* Grind this coarsely. Transfer this to the mixing bowl. Add chopped onions, chopped curry leaves, blanched and chopped kale and adjust the salt as required.
* Give the batter a good mix. Heat a skillet and pour a spoonful of batter and shape it like a pancake.
* Drizzle ghee around it and cook the adai on medium flame till it turns light and golden.
* Flip and cook the other side the same way. Kale Adai or Kale & Lentil Savory Pancakes are ready.