Adai ( Lentil Pancakes )

Adai brings back the memories of my childhood. I like the combo of adai with butter; the mix of spiciness and butter really tastes good. I think each family has their own proportions to make this recipe. I learnt this recipe from my mother. This recipe is also healthy, since it is made of different lentils. Here it goes:)

Ingredients

• 2 cups rice
• ¾ cup toor dal
• ¾ cup chana dal
• 1tsp of urad dal
• 2 red chilies
• ¼ tsp asafetida
• 10 pearl onions finely chopped
• ½ turmeric
• ½ tsp ginger
• 2 green chilies finely chopped
• Handful of Drumstick leaves ( I replaced with cilantro leaves)
• Few curry leaves
• 2 tsp of coconut
• ½ tsp fennel seeds
• Salt to taste
  

Method

• Soak rice, chana dal, toor dal and urad dal for about 2 hrs
• Grind the soaked items coarsely with red chilies, salt, and asafetida. Do not grind to a fine paste
• Transfer the grinded mixture to a vessel and add pearl onions, turmeric, ginger, green chilies, cilantro or drumstick leaves, curry leaves, grated coconut, and fennel seeds. If the consistency is too thick dilute with little water.
• Heat the griddle with oil and apply the oil evenly; take a ladle of mixture and pour in the centre of the griddle and spread evenly like a circle.

• Add ½ tsp oil around the corners for the adai. Once the adai is cooked one side, turn over to the other side and let it get cooked.

• Serve hot with butter or jaggery or coconut chutney:)