Photograph of the finished Adai

India · Bánh cuốn bốn loại đậu Adai

Adai

45 min Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 9.9 oz
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 5.6 oz
  • Photograph of Red lentils Red lentils 4.2 oz
  • Photograph of Whole green beans Whole green beans 4.2 oz
  • Photograph of Dried chillies Dried chillies 12
  • Photograph of Curry leaves Curry leaves 40 leaves
  • Photograph of Hing powder Hing powder 0.1 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Onion Onion 1.6
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Soak the rice and three types of beans for 6 hours, then grind them coarsely (adai) so that the flour still has grains, not as fine as dosa.
  2. 2 Mix the flour with the soaked and crushed dried chilies, curry leaves, hing (a type of spice), and salt, then let it rest for 30 minutes.
  3. 3 Adai flour doesn't need fermentation, so it can be used immediately, unlike dosa which needs to be fermented overnight.
  4. 4 Heat a cast iron pan until very hot, then pour a ladleful of batter over it and spread it into a 3 mm thick disc.
  5. 5 Poke a few small holes in the surface of the rice cake and drizzle oil into them so that the rice cake cooks evenly through to the center.
  6. 6 Fry for 4 minutes on each side until golden brown and crispy, then sprinkle with chopped onions.

With an appliance

  • Oven 46 min

    Replace step 6: after drizzle oil into the holes in step 5, bake the pancake on a heat-resistant pan on the middle rack of a 220-degree oven for 8 minutes, flipping at the 5th minute to ensure the pancake cooks evenly on both sides.

Start cooking