Adai, an all-time favourite South Indian snack

Adai, an all-time favourite South Indian snack , comprises a mix of different dals soaked and ground along with rice and spices to make a batter, which is cooked into thick pancakes. Add Adai to your meal to elevate the protein quotient to great heights! 

Ingredients

• 1/2 cup raw rice (chawal)
• 1/4 cup toovar (arhar) dal
• 1/4 cup chana dal (split bengal gram)
• 1/4 cup urad dal (split black lentils)
• 5 to 6 whole dry kashmiri red chillies , broken into pieces
• a pinch of asafoetida (hing)
• 2 tbsp freshly grated coconut
• 1/4 cup grated carrot
• 1/4 cup finely chopped cabbage
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped coriander (dhania)
• 1 tbsp finely chopped curry leaves (kadi patta)
• salt to taste
• 3 3/4 tsp oil for cooking

Method 

1. Clean, wash and soak the rice, dals and dry red chillies in enough water for 2 hours.
2. Drain and blend in a mixer to a coarse paste using approx. 1¼ cups of water.
3. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
4. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
5. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
6. Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour and crisp.
7. Turnover and cook on another side as well.
8. Fold over to make a semi-circle.
9. Repeat with the remaining batter to make 14 more adais.
10. Serve immediately.