Adai
Source of Recipe
Sophie Rahman
Recipe Introduction
Adai are pancakes made with lentils, rice and spices. They're typically made in India for breakfast or afternoon tea. Dress each pancake up with a dollop of the accompanying recipe for Fresh Cilantro and Mint Chutney. Find the dal and asafetida at Indian markets or well-stocked Asian grocery stores.
List of Ingredients
1/4 cup split urad dal, picked over and rinsed
1/4 cup split chana dal, picked over and rinsed
1/4 cup split toor dal, picked over and rinsed
1/4 cup moong dal, picked over and rinsed
1 cup white long-grain or basmati rice
3 whole dried red chiles
1 teaspoon cumin seeds
1 teaspoon fennel seeds
6 cups water (divided)
1/4 cup dried unsweetened finely shredded coconut (found in bulk bin aisle)
1/2 teaspoon asafetida powder
1/2 teaspoon turmeric powder
1 teaspoon salt
1 cup chopped onion
1/4 cup chopped fresh cilantro
Vegetable oil
Recipe
In a large bowl add the dal, rice, chiles, cumin seeds, fennel seeds and 4 cups water; allow ingredients to soak for 3 hours. Using a fine-mesh sieve, drain and discard the soaking liquid. In a blender, grind the soaked ingredients with the remaining 2 cups water until mixture is thick and coarse, about 3 minutes.
Transfer ground mixture to a large mixing bowl. Add the coconut, asafetida, turmeric, salt, onion and cilantro; mix well. Now the batter is ready for making adai.
Heat a griddle or a large cast-iron skillet over medium heat for a few minutes, then sprinkle with a few drops of water. If water sizzles, the griddle is ready. Spread 1 teaspoon oil on the pan, evenly coating the entire surface. If the oil starts to smoke, lower the heat to medium-low.
Pour about 1/3 cup of the batter onto the hot pan, and use a metal spoon in a continuous circular spiral motion to spread the batter until it measures about 6 inches in diameter. Make a tiny hole in the center of the pancake. Pour a teaspoon of oil in the center of the pancake and around the edges. Cook until the bottom is golden brown and crunchy, 4 to 5 minutes. Turn the pancake over and fry until golden brown and crisp.
Serve hot, with Fresh Cilantro and Mint Chutney. If not serving immediately, transfer to a pan and keep warm in a 200-degree oven.
PER SERVING (2 pancakes): calories: 198 (11% from fat); protein: 8.1 grams; total fat: 2.5 grams; saturated fat: 1.5 grams; cholesterol: 0; sodium: 300 mg; carbohydrate: 36.4 grams; dietary fiber: 5.8 grams
Fresh Cilantro and Mint Chutney
Published November 8, 2011
Makes about 2 cups
This fragrant chutney is perfect for dressing up adai, but it's also perfect for Indian appetizers such as lamb or vegetable samosas or chicken skewers.
Ingredients
1 cup chopped fresh cilantro
1 cup chopped fresh mint
1 to 2 green chiles (we used serrano; remove seeds if less heat is desired)
1 tablespoon peeled and minced fresh ginger
1/4 cup unsweetened finely shredded coconut (found in bulk bin aisle)
1/3 cup roasted chana dalia (roasted whole garbanzo beans) or 1/3 cup dry roasted peanuts
1/4 teaspoon tamarind paste, dissolved in 1/4 cup water
1 cup hot water
Salt
Instructions
In a blender place cilantro, mint, chiles, ginger, coconut, chana dalia, dissolved tamarind paste and hot water; blend ingredients to a smooth paste. Add salt to taste (we used about 1 teaspoon) and mix well.
PER SERVING (2 tablespoons): calories: 29 (35% from fat); protein: 1.1 grams; total fat: 1.2 grams; saturated fat: 0.8 gram; cholesterol: 0; sodium: 162 mg; carbohydrate: 3.9 grams; dietary fiber: 1.6 grams
Sophie Rahman
|
|
member logon
