Adai

Adai is a hearty, protein-rich South Indian savory pancake made with a combination of rice and lentils. This version has the wonderful flavors of red chilies, fennel, ginger, coconut, onions, and curry leaves. My recommendation is to keep the batter slightly coarse rather than completely smooth. This gives adai its characteristic texture, crisp edges, and soft interior.

Servings: 6–8 adai

Prep time: 20 minutes + 4 hours soaking

Cook time: 25 minutes

Rice and lentils

• 1 cup idli rice

• ¼ cup toor dal

• ¼ cup chana dal

• ¼ cup urad dal

• ⅛ cup moong dal

  
  

Spices and aromatics

• 5 dried red chilies (adjust to taste)

• 1 tsp. fennel seeds

• 1 small piece ginger

• 1 tsp. asafoetida (hing)

• Salt to taste

  
  

Add-ins

• 1 medium onion, finely chopped

• ¼ cup freshly grated coconut

• 1 cup drumstick leaves or spinach, chopped (optional)

• 2 sprigs curry leaves, finely chopped

  
  

For cooking

• Gingelly oil (Indian sesame oil)

  
  

Instructions

1. Combine idli rice, toor dal, chana dal, urad dal, and moong dal in a large bowl. Wash thoroughly 2–3 times until the water runs mostly clear. Add dried red chilies and enough water to cover everything generously. Soak for at least 4 hours.

   
   

2. Drain the soaked rice and lentils, reserving a little soaking water. Add the mixture to a blender or wet grinder. Add fennel seeds and ginger. Grind into a slightly coarse batter, adding water gradually as needed. The batter should be thicker than regular dosa batter but spreadable. Do not grind until completely smooth. A slightly grainy texture gives traditional adai its delicious bite.

   
   

3. Transfer the batter to a large mixing bowl. Add Chopped onions, Grated coconut, Chopped curry leaves, Drumstick leaves or spinach, Asafoetida and Salt. Mix thoroughly. The batter should be thick but easy to spread with the back of a ladle. No fermentation is necessary.

   
   

4. Heat a cast-iron dosa tawa over medium heat. Lightly grease with gingelly oil. Pour a generous ladleful of batter onto the center. Spread into a moderately thick circle, approximately 6–7 inches wide. Make 2–3 small holes in the center to help the adai cook evenly. Drizzle gingelly oil around the edges and into the holes. Cook for 3–4 minutes until the bottom turns golden brown and crispy. Flip carefully and cook the other side for another 2–3 minutes. Press gently with a spatula to ensure the center cooks through. Repeat with the remaining batter.

Best accompaniments: Aviyal, Coconut chutney, Fresh butter, Jaggery

A lovely sweet contrast to spicy adai.

Serve piping-hot adai with a small dollop of butter and a piece of jaggery. The combination of spicy, savory, buttery, and sweet flavors is absolutely wonderful!