Adai (Savory Indian Pancakes) Recipe

Adai (Savory Indian Pancakes) Recipe

Ingredients:

1 c of dhals mixture (any blend of chana and tur dal, split yellow peas also)
2 c of long rice; grained
A pinch of salt

Instructions:

Wash the rice and dhals thoroughly. After rinsing, soak them together with clean water in bowl for about two hours. Next, drain rice-dhal mixture then grind (coarse) in blender. Use as much water as necessary.

Transfer batter to bowl, adding salt. Allow to stand for about 1 hour. If sourdough tangy taste is desired, ferment it overnight.

To start making pancakes, do heat the well-seasoned or non-stick skillet, keeping the stove moderate. If some water droplets are bouncing off your pan, it is ready.

Drop one ladle of your prepared batter to your pan (center). Use ladle to flatten and form one round-shaped pancake.

When top appears dry, flip it over. If crisp pancakes are preferred, wait longer before flipping over. When both sides are cooked, transfer to plate then serve with coriander.

Continue making pancakes until batter runs out. (When refrigerated, batter is not going to be spoiled until after one week in approximation.)

Variation: You may add chopped onions/spinach/jalapenos/cumin seeds/ginger or just about anything you want to your batter. But you are going to have irregular-shaped pancakes.

>> Adai (Savory Indian Pancakes) Recipe