Adai Recipe (Lenti Crepes)
Adai is a healthy and delicious protein rich thick crepe from south Indian cuisine.
Servings: 15 thick adai
- 1 cup rice raw
- 1 cup idli rice OR par boiled rice
- 3/4 cup chana dal / split skinned bengal gram
- 1/2 cup toor dal / split skinned pigeon peas
- 1/8 cup hole urad dal/split skinned black gram
- Water for rinsing and soaking
- 4-6 dried red chilies
- 1/2 teaspoon asafoetida
- 1/2 cup chopped onions
- 1/2 cuo chopped capsicum
- 1/2 cup chopped pumpkin
- 10 curry leaves torn
- Salt to taste
- Oil for frying adai
To make batter
Rinse and soak the rice and lentils separately for 3-8 hours.
Drain and take the lentils in a mixer jar. Add asafoetida and dried red chilies. Grind to a slightly coarse paste without adding water. remove the batter to a large bowl.
Take drained rice in the same jar. Add very less water and grind to a slightly coarse paste.
Mix both the batters well. Add required salt and curry leaves.
To the batter, add chopped vegetables and mix well. Adjust the batter consistency as per preference. You can make a thin batter and make thin ones. We like crispy thick adai made with thick batter.
Heat a cast iron tava well. Spread some oil and pour a ladle full of batter in the middle. Spread gently. Make a dent in the center of the adai and add oil. Also add oil at the edges. Cook well till the edges turn crispy and golden. Thick adai takes more time to cook. For perfect adai with crispy golden edges do the cooking in medium lo flame. Serve hot with avial, chutney and butter.