Adai
Ingredients
Directions
- 1/4 cup urad dal
- 1/4 cup toor dal
- 1/4 cup moong dal
- 1 cup extra long-grain rice
- 3 red chili peppers
- 1 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1/4 cup ground fresh coconut
- 1/4 tsp. asafoetida powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. salt (more, if desired)
- 1 cup chopped onion
- 1/4 cup chopped fresh cilantro
Directions
- Soak the urad dal, split peas, toor dal, moong dal, and rice with red pepper and cumin for 2 hours. Grind the chili, cumin, and fennel with the soaked ingredients and about 2 cups of water to a coarse and thick consistency in the blender. (Can grind in batches)
- Add fresh coconut, asafoetida, turmeric, salt, onion, and coriander to the ground mixture.
- Mix all the ingredients well. Now the batter is ready for making adai.
- Spray the skillet with the nonstick cooking oil spray.
- Heat skillet over medium heat. Spread about 1/3 cup of batter over the skillet in a circular pattern (like a thick pancake). Spread a small amount of canola oil (1/4 teaspoon) around each adai. Cook until adai becomes golden brown and crunchy. With a spatula turn it over and cook the other side. When adai is crunchy and golden brown on both sides take it out of skillet and serve hot.
- Makes about 10 adais.

Preparation & Cooking Time: 3 hours
Servings: 10
Servings: 10