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!