Adai (Savory Indian Pancakes)
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Adai (Savory Indian Pancakes)
  Indian    Pancakes  
Last updated 6/12/2012 12:41:49 AM. Recipe ID 685. Report a problem with this recipe.
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      Title: Adai(savory indian pancakes)
 Categories: Digest, Indian
      Yield: 1 Servings
 
      1 c  Mixture of dhals*
      2 c  Long grained rice
           Salt to taste.
 
  *(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.
  




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Recipe ID 685 (Apr 03, 2005)

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