Esta es una exhibición prevé de cómo se va ver la receta de 'Adai- Savoury Lentil Crepes' imprimido.

Receta Adai- Savoury Lentil Crepes
by Anusha Praveen

Adai- Savoury Lentil Crepes

Crepes are an integral part of a south indian palate. They come in the form of dosas in many varieties and
colours and combinations. Adai is a lentil crepe which i often make at home and is an all time favourite. Full of proteins and carbohydrates, it makes an excellent breakfast menu and tastes divine with Aviyal or even a bowl of creamy thick yoghurt. It s such a no sweat recipe too.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: La India South indian
Tiempo para Cocinar: Raciónes: 12 yields

Ingredientes

  • Par boiled rice 3/4 cup
  • Raw rice 3/4 cup
  • Bengal gram or channa dal 1/3 cup
  • Urad dal or black gram 1/3 cup
  • Toor dal or pigeon pea 1/3 cup
  • Ginger 1''
  • Cumin seeds 1 tsp
  • Hing 1/2 tsp
  • Dry red chillies 8 to 10 according to spice level desired
  • Salt to taste
  • For Serving:
  • Cilantro chopped finely 3 tbsp
  • Shallots chopped finely 4 to 5 tbsp ( optional)
  • Drumstick leaves 1/2 cup( optional)
  • For Cooking:
  • Coconut oil 1 tsp for every adai

Direcciones

  1. Soak the dals and the rice together after washing thoroughly for about 4 hours.
  2. Drain excess water and grind the rice and dals with chillies, cumin seeds, ginger, hing and salt to a consistency slightly thicker than dosa batter.
  3. Now, add cilantro, drumstick leaves and shallots and combine well.
  4. Heat a tawa and spread a ladle of the batter on it like dosa.
  5. Drizzle coconut oil on the sides.
  6. Cook on a medium flame for about 3 mins and then flip over.
  7. Cook for another min and serve hot with any chutney or Aviyal
  8. Note:
  9. Dont skip using the coconut oil because the oil imparts a wonderful flavour to the dish.
  10. I did not have drumstick leaves and shallots but do add them if you have them. The leaves enhance the taste and the crepes taste heavenly with them.
  11. You can also add bits of coconut to the batter.