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Traditional Heritage
Protein rich Adai
Ingredients
- 1 cup Millets
- ⅓ cup Gram dal
- ⅓ cup Urad dal
- ⅓ cup Toor dal
- 2–4 red chillies
- 1 tbsp ginger
- 8–10 curry leaves
- ½ cup or more cut cilantro
- 2–4 green chillies
- ½ tsp asafoetida
- Salt to taste
Directions
- Wash & soak the millets and the dals together in about 5 cups of water for at least three hours or overnight.
- Soak the red chillies, ginger, curry leaves & green chillies along with the dals.
- After three hours, strain the water and blend the soaked dal/millet mixture along with the cilantro in the blender into a fine smooth batter adding ½ to 1 cup of water.
- The batter should have pancake batter consistency. Increase the water content accordingly but in small increments.
- Place the batter in a bowl and add the asafoetida & salt and mix well.
- Allow the batter to ferment for at least 6–8 hours in a warm place like the oven with the light on.
- When the batter has risen, it is a sign that its ready for making the adai.
- Heat a pancake griddle and spray some oil.
- Mix the batter well and use about half a cup of batter to make a nice round crepe or adai.
- Another spray of oil and turn over the crepe and cook on the other side.
- Once the crepe is golden brown on both sides, it is done.
- Crispy thin adais can be eaten with chutney, chutney powder or something sweet like jam or jaggery.
