Adai (savory indian pancakes)
Source of Recipe
email
List of Ingredients
1 c Mixture of dhals*
2 c Long grained rice
Salt to taste.
*(use any combination of tur dhal,
chana dal or even split yellow peas)
Recipe
Wash and rinse the dhals and rice thoroughly.
When the rinse water runs clear, soak the
dhals and rice together in a bowl with
fresh water for a couple of hours.
Drain the dhal-rice mixture and grind
into a somewhat coarse mixture in a
blender using water when necessary.
Empty the batter into a bowl, add some
salt and let it rest for at least an hour.
You could also let it ferment overnight
if you like a sourdough tang in your
pancakes.
To make the pancakes, heat a non-stick/
well-seasoned cast iron skillet on a
moderate stove.
If a few drops of water bounce off the
pan, the pan is hot enough and you can
proceed to make the pancakes.
Drop a ladleful of the pre-prepared batter
in the center of the pan and with the back
of the ladle, swirl the batter from inside
to outside to form a thin round pancake.
Wait till the top looks dry, wait another
minute if you like them crisp and flip to
cook the other side.
Remove onto a plate and eat immediately with
a nice coriander (cilantro) chutney.
(Continue preparing pancakes in the same way,
till you run out of batter and/or chutney.
The batter will also keep in the fridge for
almost a week and you can prepare the pancakes
when the mood strikes you.)
Variation:
Can add finely chopped onions/jalapenos/spinach/ginger/
a few cumin seeds, anything you fancy, to the batter
before making the pancakes.
You will however not be able to make neat circular pancakes.
Instead, you will end up with (tasty) irregular shaped ones.
|
|
member logon
