Adai ( Lentil Crepe ) is a South Indian recipe and its one of the favorite for everyone in my family. My Mom usually make this for evening Tiffin or for early Dinner. The below recipe is from my mom.
1) Idly rice – 2 cups
2) Toor Dhal – 1 cup
3) Chana dhal - 1/3 cup
4) Red Chillies – 10 to 12 medium ones
5) Asafoetida – pinch
6) Curry leaves – 4 to 5 nicely chopped
7) Onions – 1 medum sized
8) Spring onions – 1/2 cup
9) Salt – as per taste
Soak Rice and dhal ( chana dhal and toor ) in water for 2 hrs. Grind the Red chillies , Rice, dhal to a coarse batter along with asafoetida and salt. Fermentation is not required for this batter. Fry Onions and Spring onions for few mins with liitle oil and add to the batter just before you make start making adai. Add curry leaves.
Heat the griddle and sprinkle oil. Pour the batter and spread it on Tawa. Make a hole in the center of the adai ( for extra crispy adai ). Add little oil on the sides and center. Close the tawa with a lid for sometime ( this is done for proper cooking and my mom usually does it ) . Once cooked , flip it and cook the other side.
This is usually served with vellam ( powdered jaggery ), Avial. Yesterday we add this with white pumpkin more kuzambhu :-)
Note : For variation , you can add Carrot , Cabbage – thinly sliced to the batter. Onions / spring onions is purely optional. Since Adai is heavier , Make sure it is well cooked on both sides.