Adai

 1 cup mixture of dhals

 (use any combination of tur dhal, chana dal or even split yellow peas)
 2 cups long grained rice
 Salt to taste.

 
 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.

Posted in: BREAKFAST