Ade Adai Or Lentil Rice Crepes Recipes

ADAI (RICE & LENTIL SAVORY CREPES)

Steps:

• Soak rice along with all the lentils for about 2 hours
• Wash and rinse them thoroughly
• Grind them with chillies, curry leaves, coriander leaves, ginger and coconut. I prefer slightly coarse batter for Adai. It gives that nice crispy texture to Adai.
• Add salt,hing after grinding the batter.Let it ferment for minimum 3 hours. You can prepare Adai immediately too but little bit fermentation adds a lovely sour taste
• Heat the Dosa Tawa. Chop some onions and saute them in oil along with curry leaves for a minute. Add the onions to adai batter
• Spread batter in thick circular shape and make a hole in the center (optional)
• Drizzle coconut oil in the sides and also in the center of the batter.
• Wait for about 2 minutes for the side to get cooked and turn around. Pour some oil and wait until Adai turns golden brown.
• Once Adai becomes crispy you can take it from tawa and serve it with any chutney,sambar or Idli Powder.

ADAI RECIPE - HIGH PROTEIN LENTIL CREPES

Steps:

• To begin making the Adai Recipe - High Protein Lentil Crepes, soak rice and lentils together for about 5 hours.
• After 5 hours add the rice and lentils along with green chillies, red chillies, ginger, salt into the tall jar of the Zodiac Mixer Grinder. Select the bater options and blend to make a smooth batter.
• Add a little water at a time to grind into a batter. It should be thick and will fall in dollops.
• Once ground, transfer the batter into a bowl and stir in the onions, asafoetida. Mix well to combine.
• To make the Adai heat an iron skillet on medium heat; once the skillet is heated, spread the batter into a crepe in circular motion. Drizzle a teaspoon of oil in and around it.
• Allow the adai to get cooked for about a minute and flip over. Cook until both sides are lightly browned.
• Serve the Adai hot along with butter and jaggery and a Sweet and Spicy Tomato Chutney.

ADE (ADAI OR LENTIL-RICE CREPES)

Steps:

• Wash, then soak the lentils and rice separately in water overnight.
• The next day, grind the soaked lentils and rice with water and the rest of the ingredients to form a coarse batter. The batter needs to be about the consistency of pancake batter.
• I like to use an Indian style mixer-grinder for grinding, but a food processor or powerful blender may work. You may need to grind in 2-3 batches to prevent overloading your mixer.
• Mix batter well, it does not require fermentation and therefore is now ready to use.
• Preheat a griddle on medium heat and dot the surface lightly with oil (only for the first). Pour a ladle full of the batter in the center, then spread out into a circle using the rounded part of the ladle.
• Dot the surface of the dosa with oil (especially in any holes on the surface). Cover and let it cook for 3-4 minute Check the underside - it should be a rich golden color.
• When the underside is done, flip the dosa and let it cook uncovered for 2-3 minute
• Fold in half and remove to a plate. If you can, serve it right away instead of stacking - it tastes best when still crisp from the griddle. If you're the cook, I guess you're out of luck though.
• Repeat for the rest of the batter.
• Once the lentils and rice are ground, you may add chopped raw onions, chopped spinach, fenugreek leaves, or diced serrano into the batter. I'm fussy and don't like any of them.
• Serve hot with unsalted homemade butter, Indian pickle, chutney powder or sambar.