South Indian Tiffin- Adai!
- Samyuktha Ashok
- Dec 10, 2020
- 2 min read
Breakfast hustle!
There’s nothing as delicious as a crispy Adai for breakfast! Adai (pronounced Uh-Die 😅) is a classic South Indian dish - a savory, crispy, lentil crepe, if you will! This is eaten for breakfast or dinner with a side of chutney or even better, a giant blob of butter and some jaggery! Another traditional accompaniment for the Adai is Aviyal, a melange of vegetables in a coconut-green chili base!
The batter for the Adai is simple to prepare and very versatile (you can put almost any lentil if your choice) but requires overnight soaking and fermentation on grinding, much like the Dosa!
It’s full of protein and is therefore also very healthy!
From my Kitchen Today, Adai! 🥞
There are several versions of Adai, but here‘s one recipe! The fundamental of this recipe is an Equal ratio of rice to lentils
Ingredients:
Rice - 1 cup Mixed Lentils - 1 cup (Black Urad 1/2 cup + 1/4 cup Chana Dhal + 1/4 cup Toor Dhal)
Cumin seeds - 1 tsp
Black Peppercorns - 1 tbsp
Salt - to taste
Method:
Soak overnight or for 8 hours, rice, cumin, peppercorns and lentils in water just until the contents are soaked
After 8 hours, blend the soaked ingredients not adding too much water. Grind to form smooth batter
Let the batter ferment overnight in a warm, dry place. The batter usually doubles in quantity. So remember to let the batter rise in a half full container or, you’ll have to spend a lot of time cleaning ;)
Add salt to the batter and refrigerate the batter for a few hours
To make the Adai, warm a flat tawa, pour the batter and spread evenly until thin
Pour oil or ghee as required
Cook on both sides and serve hot with a side of your choice
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