|Rice||1⁄4 Cup (4 tbs)|
|Whole green mung||1⁄4 Cup (4 tbs)|
|Channa dal||1⁄4 Cup (4 tbs)|
|Toor dal||1⁄4 Cup (4 tbs)|
|Green chili||1 (adjust quantity as per taste)|
|Asafoetida||1 Pinch (hing)|
|Black pepper||1⁄4 Teaspoon (adjust quantity as per taste)|
|Fenugreek seeds||1⁄2 Teaspoon|
|Oil||2 Tablespoon (For frying)|
1. Wash and soak the following in in 4 cups of water for 3-4 hours - Rice, Whole Green Mung, Toor Daal & Channa Daal.
2. Drain out the water.
3. Add the rice and daal mixture and all of the remaining ingredients (except for oil) in a blender and grind using a little fresh water. The consistency should be that of pancake batter.
4. Heat a griddle/skillet/tava on medium to high heat.
5. Heat a couple of drops of oil on the griddle and once it is hot, smear and wipe off the oil with a paper towel.
6. With a flat-bottomed ladle, pour a scoop of batter in the center of the griddle.
7. Place the bottom of the ladle flat on the center of batter. In an outward circular motion, spread the batter evenly.
8. Drizzle oil sparingly on the Adai and allow it to cook for a couple of minutes.
9. Run the tip of your spatula around the outer edge of the Adai allowing it to flip over easily.
10. Flip the Adai to the other side. It should be golden-brown in color.
11. Cook for another couple of minutes and serve immediately with a blob of butter or chutney.
1. If you do not have 3-4 hours for soaking, substitute Whole Mung for the split variety (daal) with skin. You can get away with soaking for about 30 minutes.
2. Originally, Adai batter is coarsely ground. This makes Adai a more hearty meal, but takes a little longer to cook. Grind it to a fine consistency to reduce cooking time and make it a little lighter and a lot more kid-friendly.
3. Like many other things, which are cooked on a griddle or a tava, the first Adai is usually a trial one. Adjust your temperature and cooking time accordingly.
4. Also, tradionally, Adai requires more rice, but to make it healthier, I use more beans and daals and less of the rice.