Adai - Savory Indian pancakes



I love the taste of crisp, golden brown and flavourful adai.

I brings back memories of my grandma fussing over all the grand kids, sultry summer afternoons and carefree childhood days.

How time flies but I can still smell the aromas of crackling mustard seeds and ginger wafting over the house that would make our mouths water . This is savory and choc-a-bloc packed with protein, perfect for breakfast or dinner and requires hardly an time for the batter unlike idlis or dosas.

Toor dal 1 c

chana dal 1 c

urad dal 1 c

masoor dal (red lentils) 1 c

rice 1 c

asafoetida 1/4 tsp

dry red chillies 3

garlic crushed 1 tbsp

mustard seeds 1 tsp

curry leaves 2 strands

cumin seeds 2 tsp

oil

salt

Take a bowl and soak all the dals and rice, red chillies and 1 tsp of the cumin seeds for 4 hours or overnight.

Grind the mixture to a smooth pancake like consistency.

In another wok,add oil ,splutter mustard seeds and 1 tsp cumin, add ginger and asafoetida, saute well.

Add this to the batter,mix well and add salt.

Take a skillet/kadai and add 1 tsp oil, make pancakes with the batter and cook both sides till crispy. It does need a bit of oil to get them tasty and crisp.

Serve hot with chutney podi or tomato thokku. (Recipe here )