Adai(Savory Indian Pancakes) Recipe

Ingredients

1 cup mixture of dhals*
2 cup long grained rice
1 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.

From: nalini@picard.vwo.Verdix.COM (Nalini Ganapati). Fatfree Digest
[Volume 8 Issue 55] June 16, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.


Servings: 1 servings

 

 

Adai(Savory Indian Pancakes) Recipe brought to you by Recipe Ideas


Categories: Asian; Breakfast; Cake; Indian; Pancake


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It is quite feasible to trace the history of written cooking instructions way back into distant history, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.

Closer to modern times, there were a couple of books dating from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of meals served to the upper classes of the time.

Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new foods and spices led to an outbreak in cookery books, most of which are now in private libraries.

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And that brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now.

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