Side Pannel
Adai(Savory Indian Pancakes)
Adai(Savory Indian Pancakes)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Indian
Ingredients List
- 1 c Mixture of dhals*
- 2 c Long grained rice
- Salt to taste.
Directions
*(use any combination of tur dhal, chana dal or even split yellow peas)
Wash and rinse the dhals and rice thoroughly. When the rinse water runs
clear, soak the dhals and rice together in a bowl with fresh water for a
couple of hours. Drain the dhal-rice mixture and grind into a somewhat
coarse mixture in a blender using water when necessary. Empty the batter
into a bowl, add some salt and let it rest for at least an hour. You could
also let it ferment overnight if you like a sourdough tang in your
pancakes.
To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a
moderate stove. If a few drops of water bounce off the pan, the pan is hot
enough and you can proceed to make the pancakes.
Drop a ladleful of the pre-prepared batter in the center of the pan and
with the back of the ladle, swirl the batter from inside to outside to form
a thin round pancake. Wait till the top looks dry, wait another minute if
you like them crisp and flip to cook the other side. Remove onto a plate
and eat immediately with a nice coriander chutney. (Continue preparing
pancakes in the same way, till you run out of batter and/or chutney. The
batter will also keep in the fridge for almost a week and you can prepare
the pancakes when the mood strikes you.)
Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few
cumin seeds, anything you fancy, to the batter before making the pancakes.
You will however not be able to make neat circular pancakes. Instead, you
will end up with (tasty) irregular shaped ones.
Wash and rinse the dhals and rice thoroughly. When the rinse water runs
clear, soak the dhals and rice together in a bowl with fresh water for a
couple of hours. Drain the dhal-rice mixture and grind into a somewhat
coarse mixture in a blender using water when necessary. Empty the batter
into a bowl, add some salt and let it rest for at least an hour. You could
also let it ferment overnight if you like a sourdough tang in your
pancakes.
To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a
moderate stove. If a few drops of water bounce off the pan, the pan is hot
enough and you can proceed to make the pancakes.
Drop a ladleful of the pre-prepared batter in the center of the pan and
with the back of the ladle, swirl the batter from inside to outside to form
a thin round pancake. Wait till the top looks dry, wait another minute if
you like them crisp and flip to cook the other side. Remove onto a plate
and eat immediately with a nice coriander chutney. (Continue preparing
pancakes in the same way, till you run out of batter and/or chutney. The
batter will also keep in the fridge for almost a week and you can prepare
the pancakes when the mood strikes you.)
Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few
cumin seeds, anything you fancy, to the batter before making the pancakes.
You will however not be able to make neat circular pancakes. Instead, you
will end up with (tasty) irregular shaped ones.
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