Adai(lentils crepe)

Adai is a great invention in our Palghat cuisine. It has protein, carbohydrates,fibre and is a tasty, wholesome breakfast option.

I make adai by adding a few more ingredients than the original traditional recipe to make it more healthier. Here is my version of adai.

Adai (Lentils and grains crepe)

Ingredients

(To be soaked and grind to coarse batter)

1 cup Boiled rice
1/4 cup black chana
1/4 cup tuvar Dal
1/4 cup chana dal
1/4 cup whole urad dal with skin
2 tbsp horse gram
2 tbsp lobya (Karamani)
4 green chilies
2 dry red chilies
1 tsp jeera
Salt as required ( I use rock salt)

To be added to the batter before making adai( lentils crepe)

1 tsp crushed pepper
A few curry leaves
1 tsp coriander leaves chopped

Method

* Wash and soak all ingredients together for about 5 hours.

* Keep it for fermentation approximately for 6 hours overnight.

* Before making add crushed pepper, curry leaves and coriander leaves. Adjust salt if needed.

* Heat tawa, clean it with paper napkin, pour oil and spread evenly.

* Pour one ladleful of batter,spread into a thick crepe. Pour gingely oil and cook until crispy, golden brown, flip and cook both sides.

* Serve with jackfruit jam, curd with kadugu manga chili brine, onion, tomato chutney.

* It's nutritious and filling. Try to add as many different types of lentils. It taste good.