Sunday, March 8, 2009

Adai or Lentil Crepes

Indian Cuisine:How To Make Adai (Lentil Crepes)


1/4 cup Rice
1/4 cup Chana Daal
1/4 cup Whole Green Mung
1/4 Toor Daal
1/2 small Onion
1 Green Chili , Optional
few Springs of Cilantro
1 sprig Curry Leaves
1 pinch Asofoetida
15 to 20 Black Peppercorns
1/2 inch Ginger
1/2 tsp Fenugreek Seeds
1 cup Water


Wash and soak all our daals, the rice and the seeds for about an hour.
Strain in a sieve and add to the blender to be ground.
Put everything in together.
The daals, the green chilis, the peppercorn, the onion, ginger, a little bit of salt and hing and the curry leaves, and the cilantro

Add a bit of the water and grind a little at a time.

Grind to a batter consistency, like a pancake mix.

Heat up a skillet or tawa.
Season with a little oil.

If you have a flat pan it works the best.

Then you wipe it.

Pour batter into the middle, in a circular motion spread outwards.

Allow to brown before turning (evidence should be visible)

Drizzle some oil on it before turning so that it cooks.

Using a Spatula just loosen the edges and flip to the other side.

Allow to cook on this side for a couple of minutes.

These taste best warm.

Serve with some chutney powder mixed with oil.
It can be bought at any Indian store.
It just tastes wonderful!

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