Day 7 - Adai - South Indian style rice & lentil pancakes (Crepes & Pancakes)

Jan 7: Adai - South Indian style Rice & Lentil pancakes

Adai, the spicy 'cousin' of the  dosai is a classic South Indian dish, generally served for a light supper or brunch. Its a lot more filling than the dosai thanks to its chewy and generally heavier texture. The advantage of Adai is that it does not require mandatory overnight fermentation that confers the classic yeasty flavor of the dosa. There is no limit, other than the imagination to the spices that go into the batter, but at its simplest, a couple of Arbol chiles and salt is sufficient.

Adai - (Makes ~ 12-15 pancakes depending upon size)

1 cup rice (Basmati or Jasmine)
1/4 cup dried split Pigeon peas (Tuvar dal)
1/4 cup split dehusked mung dal
1/2 cup Urad dal
Salt to taste
2 arbol chiles crumbled
1/4 teaspoon Asafetida (Optional)
Oil/ghee for pan frying

Soak the rice & lentils for about 2-3 hours after rinsing them well. Grind into a coarse batter along with the arbol chiles , the consistency should be that of a gritty cornmeal batter. Add salt to taste and mix well.
Heat a cast iron griddle and brush with the oil. Pour about 3 oz. of the batter onto the center of the  griddle and gently spread outward into a circle. Drizzle 1/2 a teaspoon of oil over the batter and allow to cook for about 3 minutes until the pancake truns a golden brown. Flip over and cook the other side for another 2 minutes. Serve HOT (cold specimens are NOT very appetizing) with a side of crumbled Jaggery or coconut palm sugar, or with some good ol' American Maple syrup. (the way my son likes it)


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