I do not usually blog my breakfast as it is peak hour at home. These days thanks to the cloudy weather and hardly any light I get to photograph only the breakfast as it is cloudier the rest of the day. Time passes slowly and the weather reflects itself in my person by making me sleepy most of the time. I try to brighten the otherwise dull day with vibrant food and crime thrillers. One such day I made adai. Adai is a traditional South Indian breakfast originating from Tamilnadu. It is a healthy and robust food that peps up your energy levels. Being hearty, more than two at a time will make you feel too full. Adai is best enjoyed with crushed organic jaggery and homemade molagapodi(spiced powder). South India has a very wide variety of savoury pancakes to offer.
Unlike most recipes that need to be referred to repeatedly to recall the ingredients and method of preparation, the proportion for adai is quite easy to recall. Though traditionally only bengal gram (chana dal), black gram (urad dal) and pigeon peas (tuvar dal) are used, I use any lentil available in my pantry. All you need to remember is that the collective proportion of the lentils should be equal to the proportion of raw rice used.
My son loves this with a generous helping of jaggery:), and my grandfather used to have his with a double helping of thick yogurt.
Raw Rice (I use organic brown rice) – 5 fist fulls
Pigeon peas / Tuvar dal – 1 fist full
Red kidney beans / Kashmiri Rajma – 1 fist full
Split bengalgram / Chana dal – 1 fist full
Dehusked split blackgram / Urad dal -1 fist full
Black eyed peas / Small Lobia / Cherupayaru – 1 fist full
Dry red chillies – 1 (or to taste)
Green chilli – 1
Asafoetida / Hing – 1/8tsp.
Sesame oil – 1tsp.
Salt to taste
Oil to roast pancakes
Finely chopped onion – 2 tbsp.
Chopped coriander – 1 tbsp.
Grated coconut – 2 tbsp.
Wash the rice and the lentils well till water runs clear.
Soak them together in a big vessel overnight or for at least 4 hours.
Drain the next day or after 4 hours, rinse, and grind with the spices (not onions, coconut or coriander) to a coarse batter – beach sand texture and thicker than dosa batter.
Mix well with salt and a tsp. of oil and rest for at least 10 minutes.
If you are still left with a lot of energy and enthusiasm chop onions, coriander or grate coconut. I prefer making tea and sipping on it. Energetic people may mix the chopped stuff into the batter and others like me can proceed with the pancakes.
Heat a cast iron or non-stick pan to moderate hot. The pan is considered sufficiently hot if water droplets sprinkled sizzle and evaporate immediately.
Crumple a clean paper and with the slightest bit of oil clean the surface of the pan. Alternatively pierce half and onion or potato with a fork and use this as a tool for rubbing oil on the pan.
Pour a ladle (About 4 tbsps.) of thick batter in the center of the pan and roll out to the centre with the help of the back of the ladle. Lower the heat and allow the pancake to cook till the colour of the raw batter changes to translucent and the bottom feels crunchy crisp.
Now flip using a pancake turner and cook the other side pouring 1/2 tsp. oil on the sides of the pancake. Roast till dotted with brown specks all over.
Remove and serve hot with jaggery, plain yogurt or molagapodi.