Adai (Rice and Lentil Crepes)
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Posted by:irt
You can adjust the spiciness of this crepe by using less of the red chilies, and removing the seeds.
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Ingredients
1/2 cup rice
1/4 cup urad dhal (black lentil)
1/4 cup channa dal (substitute chick peas)
1/4 cup toor dal (yellow lentil)
1/4 cup yellow moong dal (split mung beans)
4 red chilies (to taste)
1/2 onion
Turmeric, to taste
Salt, taste
2 tbsp. vegetable oil
1 cup water for grinding, add as needed to make batter
Directions
- Soak rice and dals in water overnight.
- Drain and combine rice, dals, and red chilies in a food processor mixed with 1 cup water. Add water a little bit at a time. Dough should be thick and not watery.
- Heat 1 teaspoon of oil on a flat skillet (or use an Indian tawa)
- Spread a small amount (about 2 tablespoons) of batter on oiled skillet and spread thin with a wooden spoon. You can spread the batter using circular motions to preserve the round shape.
- As the crepe cooks drizzle oil on it. When the edges begin to turn a golden brown, gently flip it with a wide spatula.
- Cook for 2 minutes until golden brown. Repeat with remaining dough.
- Serve warm with your favorite chutney or butter.
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