ADAI

Preparation Method :

• Transfer the drained lentils and rice to a blender. Add red chilies with cumin and fennel seeds to the blender with about 2 cups of water. Grind to a coarse and thick consistency.
• Transfer the batter to a bowl and add the remaining ingredients, except the oil.
• Mix all the ingredients well and adjust seasoning. The batter must have a thick dropping consistency. If it is too thick, add about ¼ cup of water and mix.
• Heat a tawa or an iron skillet over medium heat. Spread a little oil on the skillet and wipe it off with a paper or cloth towel.
• Make sure not to leave too much of oil on the skillet as the batter will not spread evenly.
• Pour a ladleful of batter into the centre of the skillet and spread the batter in a circular pattern.
• Spread a small amount of oil in and around the edges of the adai. Cook till it is golden and crisp on both sides.
• Serve hot adai with any chutney.