Adai

Traditionally, the lentils pancake or Adai as it is known in Tamizh is prepared using rice and a combination of lentils. However since I had run out of rice and had the left over batter from the Lentil Fritters, I just decided to make it a runny pancake batter and turned it into a lip smacking adai, paired with a dollop of butter or jaggery, if you have a sweet tooth.

Ingredients

Rice  1 cup (optional, but gives a crisp texture)

Bengal gram 1 cup

Tuvar dal 1 cup

Green gram 1 cup
Urad dal (3/4 cup optional)

Pinch of asafoetida

Dry red chillies 2 pcs

Green chillies 2 pcs

Ginger 1 pc

Coriander or Dhaniya seeds (optional)

Curry leaves
Chopped coriander and mint leaves
Salt to taste

Method

1. Soak the dal and the rice separately for an hour.

2. Grind the rice and set aside.

3. Grind the dal coarsely along with the ginger, dhaniya, red and green chillies with asafoetida.

4. Now mix the rice and dal well.

5. Add salt as required.

6. Leave it for 2 hrs to ferment.
Note: Since I was using an already fermented batter, I could skip straight to the pan.

7. Heat a non-stick pan and grease it with oil over medium flame.

8. Add the salt, coriander and mint leaves and mix well.
9. Take a scoop of the batter and spread it on the pan in a clock wise direction until the batter is distributed evenly. 
10. Add a little cooking oil or olive oil and cover with a lid.

Serve hot with salted butter or jaggery. You can also consume it with spicy chutneys.