Adai

Adai and Pesarattu – two of the healthiest indian crepes from South India (provided they are made with less oil and rice- for this reason not mentioning dosa here).
My sister shared this recipe with me sometime back and I now make enough batter to last a week and it is one of the nutritious meals to have. Perfect for weekdays for working couples.

Ingredients
Idli rice or normal sona masuri rice – 1/2 cup
Toor dal -1/2 cup
Ulad dal – a large handful
All the lentils/beans in your kitchen – a handful each (I add red chori dal, masoor dal, green gram, black gram, horse gram, black eyed beans, chickpeas, brown chana, sprouts – you can add any lentils)
Red chillies – 4 or 5 depending on taste
Hing/ asafoetida- 1 to 2 tsp (depending on your taste)
Peppercorns – 10-12 (depending on you taste)
Curry leaves – 2 sprigs
Almonds/Cashews/Walnuts – 5-6 (OPTIONAL – using nuts are healthy too, though cashew is fattening!)
Ginger – a 1 inch piece (OPTIONAL – we like the taste of ginger, so i add it too)

Method
Soak the rice and the dals/lentils separately for about 4-5 hours (or even overnight). It also helps to soak the peppercorns – they become soft and grind faster.
First add the rice to the grinder/mixer and finely grind to a smooth paste adding enough water. Then add all the dals/lentils, curry leaves, peppercorns, hing and grind the mixture to a coarse and smooth batter adding just enough water. The batter made need not be in the pouring consistency of the adai – it will be of thicker consistency.
Once the batter is made, you can refrigerate it. Whenever you need to make adai , take out just enough batter, add sufficient salt and water (if required – to get the consistency to pour on the tawa). Make adais right away or store the batter in a tightly covered container for upto 1 week.
Notes
When you make adai, you can add finely chopped onions to the batter before making the adai or add cilantro , grated carrot etc – use your imagination to add whatever you like.
Eat the adai with podi(indian spice powder), yoghurt or nowadays i serve it with peanut chutney…Yummmmm
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