1/2 cup of rice flour found in Indian grocers
1/2 cup of Toor dal
1/4 cup of channa dal or mung dal
1 tablespoon of urad dal
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of cumin or jeera
1/4 teaspoon of asafoetida
1 teaspoon salt
A few red chili and green chili to taste
A few curry leaves
Wash toor, channa and urad dal pour hot water in it at let it soak for at least 4 hours.
After four hours grind it with the chilies, cumin and asafoetida into grainy consistancy. Pour the ground dals into a bowl, add the rice flour and rest of the ingredients and with enough water make it into a thick batter.
Grease a non-stick griddle and place it on high heat. When the griddle is hot take a scope of batter with a ladle and spread it like a round omelet or pancake, add a teaspoon or so of oil around and center of adai.
The adai bottom is done when it loosens from the griddle you can push is with a spatula. At that point turn it and cook the other side. Add some oil on top.
The adai is cooked when brown spots appear. Remove and serve with tomato pachadi, aviyal, chutney, pineapple pachadi, brown sugar or butter. Serves 4.
You can add cut vegetables like onion, carrots, bell peppers on top of the adai while it is cooking for a variation.
Hint: For oil use til oil or sesame it tastes better. For really rich adai ghee or clarified butter can be used.
Made with a medley of dals and rice the taste for this savory is outstanding. It is very filling. This is very popular in South India.
