Jul 8, 2024
BY: Nibedita RoyLooking for a quick, healthy and delicious meal? Then try this classic South Indian Adai recipe, which is a perfect balance of taste and health. Packed with the goodness of protein and fiber, this dal and vegetable pancake makes for a wholesome meal when served with chutney or sambar. So, follow us through some simple steps and nail this easy delight.
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1 cup raw rice, 1/2 cup toor dal, 1/4 cup urad dal, and 1/4 cup Bengal gram dal, 1/4 cup moong dal, 1 medium onion, 2–3 green chilies, 1/4 cup chopped coriander leaves, 1 teaspoon cumin seeds, and 1/2 teaspoon turmeric powder, salt to taste and oil for cooking
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To begin with this easy recipe, rinse all the dals together under cold water until the water runs clear.
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Soak them in enough water for at least 2–3 hours, or preferably overnight. Meanwhile, also wash and soak rice overnight or for a few hours.
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Drain the soaked rice and lentils well. In a blender, grind them together into a coarse paste. The texture should be similar to dosa batter—slightly grainy but smooth enough to spread.
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Transfer the ground batter into a mixing bowl. Add chopped onions, green chilies, coriander leaves, cumin seeds, turmeric powder, and salt to taste. Mix well until all the ingredients are evenly combined.
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Heat the tawa over medium heat. Once hot, lightly grease it with oil using a paper towel or brush.
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Pour a ladleful of batter onto the center of the hot griddle. Using the back of the ladle, gently spread the batter in a circular motion to form a thin pancake.
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Drizzle a few drops of oil around the edges of the Adai and a little on top. Cook on medium heat until the edges start to crisp up and turn golden brown. Flip and cook, serve hot with chutney and sambar.
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