Description

Adai is a savory pancake from South India, traditionally made with a mix of lentils and rice. This Chettinad version, 'Kara Adai', is known for its spicy kick and fragrant spices. It's a nutritious and flavorful alternative to regular dosas or idlis.

Ingredients

For Soaking

• 1 cup Idli Rice or Raw Rice
• 1/2 cup Toor Dal (Split Pigeon Peas)
• 1/4 cup Chana Dal (Split Bengal Gram)
• 2 tablespoons Urad Dal (Black Gram)
• 2 tablespoons Moong Dal (Green Gram) (Optional, for softer adai)

For Grinding

• 6-8 Red Chilies (Dry) (Adjust to spice preference)
• 1 inch piece Ginger
• 3-4 Garlic Cloves (Optional)
• 1 teaspoon Cumin Seeds (Jeera)
• 1/2 teaspoon Fennel Seeds (Saunf)
• 1/4 teaspoon Asafoetida (Hing)
• 1/4 teaspoon Turmeric Powder
• 1 sprig Curry Leaves
• to taste Salt

For the Batter

• 1 medium Onion (Finely chopped)
• 1-2 Green Chilies (Finely chopped, optional)
• 2 tablespoons Cilantro (Coriander Leaves) (Finely chopped)
• as needed Water (For grinding and adjusting batter consistency)

For Cooking Adai

• as needed Sesame Oil (Gingelly Oil) or Ghee

Instructions

1. Wash and soak the rice and all the dals together in enough water for at least 4-6 hours.
2. Drain the soaked rice and dal mixture.
3. In a grinder (wet grinder or powerful blender), add the soaked rice and dal mixture along with red chilies, ginger, garlic (if using), cumin seeds, fennel seeds, asafoetida, turmeric powder, and curry leaves. Add a little water at a time and grind to a coarse batter. It should not be too smooth like dosa batter.
4. Transfer the batter to a large bowl. Add salt to taste and mix well. The batter should be of pouring consistency, slightly thicker than dosa batter.
5. Add the finely chopped onion, green chilies (if using), and cilantro to the batter. Mix well.
6. Heat a cast iron or non-stick griddle (tava) over medium heat. Drizzle a little oil or ghee.
7. Pour a ladleful of batter onto the hot griddle and spread it into a medium-thick pancake (thicker than dosa). Make a small hole in the center to allow even cooking.
8. Drizzle oil or ghee around the edges and in the center hole.
9. Cook for 3-4 minutes on one side, or until golden brown and crisp. Carefully flip the adai and cook the other side for another 2-3 minutes.
10. Repeat with the remaining batter. Serve hot.