Adai is one of the most popular dishes in Tamil Nadu Brahmin community. It is a wholesome pancake made with different kinds of lentil. Whenever my mom used to make small onion sambar for lunch, we would definitely have Adai for dinner. I also like it with Avial. My husband though likes it with brown sugar. We just had awesome adai with chili powder(Milagai podi) for dinner.
1 C Channa dal
1 C Toor dal
1/2 C Urad dal
1 C par-boiled rice
1 T mung dal
3-4 red chili(adjust to taste)
5 pepper corn
1/4 t asafoetida
salt to taste
1 onion, chopped(optional)
1 sprig curry leaves
1 T fresh cilantro, chopped
1. Soak Channa dal, Toor dal, Urad dal together; red chili,black pepper and rice together
for 4 hours. Soak mung dal separately for 15 minutes.
2. Grind rice, red chili and black pepper to a smooth batter. Add drained dal to it and grind coarsely. Add drained mung dal in the end. Remove from grinder or blender; stir in salt and asafoetida; mix well.
3. Stir in chopped onion, curry leaves and cilantro before making Adai.
4. Pour 1/2 cup batter onto hot griddle and spread it round and thick. Make a hole in the center with spatula. Drizzle 1 spoon oil around the batter and in the center. Turn it over when color changes and cook on both sides till golden brown.
5. Serve it plain or with sambar, avial or milagai podi.
This batter does not have to be fermented. Onion can be omitted. Fresh grated coconut can be mixed into the batter.