Ade Adai Or Lentil Rice Crepes Recipes

ADAI RECIPE | ADAI DOSA

Steps:

• Add all the lentils - chana, toor, urad and moong dal to a large bowl. Wash them very well a few times.
• Next add red chilies to the rice. Pour enough water and soak them for 2 to 4 hours. You can also leave them overnight for 8 hours.
• Add rice to another large bowl and rinse a few times. You can soak it for 2 to 4 hours to overnight.
• When you are ready to grind the batter, drain the water and rinse them well.
• Add rice and red chilies to a blender jar along with ¼ cup fresh water. Blend to a slightly coarse paste or thick batter, adding more water as required. Batter has to be thick. Transfer this to a bowl.
• Add dal, cumin and ginger to the jar. Also ¼ cup water and blend to a slightly coarse thick batter, adding more water if required.
• Mix this with the rice batter. The batter has to be thick yet of spreading consistency. Allow to rest for 2 to 4 hours. You can also skip resting.
• Heat a pan. Add few drops of oil and smear it all over the pan with a kitchen tissue. Heat the pan well on a medium heat.
• While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter. Mix everything well. Taste test and adjust salt.
• If you prefer to make thick adai, the consistency of the batter must be thick but of spreading consistency.
• If you prefer thin adai, then add more water as needed. Mix well to bring the consistency to a slightly less thick batter, not runny. The batter must be easily spreadable on the pan.
• Regulate the flame to medium. Make sure the pan is hot.
• Pour one ladle of batter and spread it quickly like a dosa. Spread it to thick or thin adai as per your liking.
• Add ½ tsp oil or ghee across the edges. Cook on a medium heat.
• When it gets cooked on one side, the edges loosen from the pan slightly. Turn it and cook on the other side as well. Make sure it is cooked on both the sides until crisp.
• To make the next adai be sure to heat the pan well. It should be hot but not smoking hot.
• Serve adai dosa with coconut chutney or any other chutney.

ADA (ADAI)

Steps:

• Place the chana dal, urad dal, moong dal, and rice into a large bowl and cover with several inches of cool water; allow to soak 8 hours to overnight.
• Grind the soaked dal and rice with the salt and red chile peppers into a paste using a mortar and pestle. Add enough water to the mixture to make a batter just thin enough to spread. Stir the cumin seeds into the batter.
• Heat a griddle (or a tawa) over medium heat. Gently grease the griddle with oil on the edges and the middle. Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate, and serve immediately. Adas are best eaten hot off the griddle.

ADE (ADAI OR LENTIL-RICE CREPES)

Steps:

• Wash, then soak the lentils and rice separately in water overnight.
• The next day, grind the soaked lentils and rice with water and the rest of the ingredients to form a coarse batter. The batter needs to be about the consistency of pancake batter.
• I like to use an Indian style mixer-grinder for grinding, but a food processor or powerful blender may work. You may need to grind in 2-3 batches to prevent overloading your mixer.
• Mix batter well, it does not require fermentation and therefore is now ready to use.
• Preheat a griddle on medium heat and dot the surface lightly with oil (only for the first). Pour a ladle full of the batter in the center, then spread out into a circle using the rounded part of the ladle.
• Dot the surface of the dosa with oil (especially in any holes on the surface). Cover and let it cook for 3-4 minute Check the underside - it should be a rich golden color.
• When the underside is done, flip the dosa and let it cook uncovered for 2-3 minute
• Fold in half and remove to a plate. If you can, serve it right away instead of stacking - it tastes best when still crisp from the griddle. If you're the cook, I guess you're out of luck though.
• Repeat for the rest of the batter.
• Once the lentils and rice are ground, you may add chopped raw onions, chopped spinach, fenugreek leaves, or diced serrano into the batter. I'm fussy and don't like any of them.
• Serve hot with unsalted homemade butter, Indian pickle, chutney powder or sambar.