After a short lull, I’m back to the blogosphere with renewed energies and one thing I’m learning along the way is that blogging
everyday regularly requires discipline. Having made that reflection, my aim in the coming days is to get at least 3 posts out every week. My test period is the month of July and by the end of 4 weeks I aim to have posted 12 good quality recipes. This might not seem like much, after the super-hit film, ‘Julie and Julia’, which I loved by the way. But I have decided to start with baby steps. 🙂
So here goes, Week 1, Recipe 1.
I’m really excited to share with you a recipe for Adai, a scrumptious, wholesome dosa-like pancake! Adai is a mixture of different lentils, rice and spices ground together into a coarse batter and is popular evening snack in Tamil households. I’ve borrowed this no-fail formula for my mum, who got it from my Paati. The recipe below produces enough batter to make around 10-12 palm-sized Adais. This is actually quite a filling snack (could even be my dinner) so you can’t eat too many together. It would be too heavy on your stomach as well. I normally make this batter and store it in the refrigerator for almost 2 weeks and it tastes perfectly fine (just follow the tip at the end of the post). Just a pointer, though very easy to make it requires the dals and rice to be soaked in water for at least 5 hours, so you need to plan for this a day in advance. Try it and let me know how it turned out. 🙂
- 1 1/4 cup rice
- 1/4 cup Chana dal (dal from bengal gram)
- 1/4 cup Toor dal
- 1/4 Moong dal
- slightly less than 1/4 cup Urad dal
- 3 – 4 dried red chillies
- a generous pinch of asafoetida (hing)
- salt to taste
While making the Adai
- 1 big onion (chopped)
- 3 heaped tbsp coconut (grated)
- 4-5 curry leaves (chopped)
- a few strands of coriander (chopped)
- Oil (around 2-3 tsp for each adai)
How to make it:
- Soak the rice and dals together in sufficient water overnight. If you are running a little short of time, you could use soak them for 4 – 5 hours in hot water.
- After the dals have been allowed to bathe and swell wash them thoroughly. Put them in a liquidizer, add the dried chillies, hing, salt and 1/2 a cup of water and grind into a slightly coarse batter. The consistency of the batter should be much thicker than dosa batter. And be sure not to grind it completely smooth like you would with the batter for dosa or idli. The coarseness of the batter adds the characteristic taste integral to the Adai. Let the batter sit for 2 hours at least, before you make the first one.
- Add the chopped onions, coconut, coriander and curry leaves to the batter and mix well. Give it a quick taste check to make sure the salt is just fine.
- Take a flat pan (tawa) and heat on high flame. Add a little oil on the pan. When the pan is sufficiently hot, scoop 2 ladlefuls of the batter on the pan. Spread it out and make a small coin sized hole (around 1/2 an inch) in the centre of the adai. Drizzle a little oil around the edges and in the hole you just made. Now reduce the flame to medium high and cover with a lid for around a minute. Once it seems done on one side, flip it over and let the other side cook under slow to medium flame, just to make sure that the adai is completely cooked inside. Wait until it is golden brown or as crisp as you like it and then its ready to be served.
- Serve hot with curd. The adai tastes great plain or with curd, chutney, pickle etc. I served it with pudina chutney and cold curd out of the fridge. Delicious!
A couple of ideas:
- As I said at the beginning of the post, I make the batter using these proportions and it serves the Husband and me for 3- 4 times over 2 weeks. So what I normally do is refrigerate the batter and pour out as much required into a separate bowl and add the onions etc. just while I make them. That way the batter stays fresh long.
- You could try adding some chopped green chillies or pudina to flavor it up a notch further.
So how do you make your Adai? Have you tried any variations to the classic?