My earliest memories of this dish were eating it in my grandma’s house. She would serve hot Adai’s crisp from the pan with a dollop of fresh home made butter. And we would hungrily devour it .When I started making it myself, I would flip at my recipe book to remember the number of dals that are required for this dish. I make this dish very often for breakfast and it’s very healthy and simple to make. Try making and eating it on a rainy day and enjoy while the crunch of this crisp dish keeps beat with the pitter-patter of the rain.
- 1/4 cup chana dal
- 1/4 cup tuvar dal
- 1/4 cup urad dal
- 1/4 cup moong dal
- 2 cups rice
- 4 red chili (dry)
- 2 pinches asafetida
- Salt to taste
- 1 string curry leaves
* Wash and soak the dals and the rice together for 3 hours.
* Grind it with chillies, curry leaves, salt and asafetida with as little water as possible
* Pour it into a vessel and let it ferment for 6-7 hours.
* Heat a pan and spread the batter. Pour a tsp on oil on the sides of the Adai.
* Cook both sides till well done and crisp
* Serve with chutney/jaggery/ curd/ home made butter