Adai

Por Swasthi's Recipes · 45 min

Ingredientes

Modo de preparo

1. Rinse the rice, dal and lentils three times, then soak them with the red chilies in fresh water for 2 to 4 hours (overnight is fine).
2. Drain, then grind them with the cumin and ginger, adding fresh water, into a slightly coarse, thick batter.
3. Let the batter rest 2 to 4 hours at room temperature if you wish, then mix in the onion, salt, hing and coriander leaves, and adjust the salt.
4. Adjust the batter to a thick but spreadable consistency, adding water only as needed.
5. Heat a pan on medium with a few drops of oil, wiping it over the surface with a tissue.
6. Pour a ladleful of batter onto the hot pan and spread it quickly like a dosa, thick or thin as you like.
7. Add 1/2 tsp oil or ghee around the edges and cook on medium until the edges lift from the pan, then flip and cook the other side until crisp.
8. Reheat the pan well before each new adai, keeping it hot but not smoking, and serve with coconut chutney or another chutney.

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