MALABAR ADAI /LENTILS CREPE - Karthigai Deepam recipes

This is a very very healthy Adai (little thicker than Dosa), rich in protein, since it contains whole black urad dhal, tur dhal and boiled rice. Also, pepper and jeera are added to it, you all know how good pepper is....my grandma used to say, even it will prevent a snake's poison from getting into one's blood stream...and jeera is very good for stomach related issues.
This Malabar Adai & Green Chillies Gothsu join the the Inseparable Combos Category

Ingredients

Boiled rice - 1 cup

Whole black urad dhal - 1/4 cup

Tur dhal - 1/4 cup

Red chillies - 4

Hing powder - 1/2 tsp

Salt to taste

Gingely oil to cook the Adais

To add to the batter

Pepper - 3/4 tsp + Jeera 3/4 tsp, both coarsely powdered

Curry leaves

Recipe Cuisine: South Indian; Category: Breakfast / Dinner

Prep time: 10 mts; Cooking time: 15 mts; 

Yields 6 Adais

Rice and dhals, soaked for 2-3 hours, then ground with hing powder, red chillies and salt to taste, to a coarse batter. Then, pepper-jeera powder and curry leaves added. Batter allowed to ferment for 4-5 hours.

Heat a dosa tava, spread a ladle full of batter, slightly thicker than dosa, drizzle gingely oil around.

Flip over, keep the flames on low, add 1/4 tsp oil and let it cook well.

It can be made thin like dosa too, if anybody wants it crisp. Serve with jaggery, and Green Chillies gothsu. (Recipe to follow)

Notes

* Some say, the tur dhal and whole black  urad need not be soaked and just added while grinding. But, somehow, this does not work out for me. I found, the batter does not get ground evenly, if they are not soaked. So, I soak all together.

*Even Vathakuzhambu makes a perfect combo for Adais. Any vegetable can be used for Vathakuzhambu and the procedure is as mentioned in my  Vathakuzhambu recipe.

Categories: Festival Delicacies, Inseparable Combos, Karthigai Deepam recipes, South Indian Breakfasts, Tiffin Varieties