Best Ade Adai Or Lentil Rice Crepes Recipes

ADAI RECIPE | ADAI DOSA

Adai Recipe | Adai Dosa image

Adai also known as adai dosa is a popular lentil crepe from Tamil cuisine. Made with different kinds of lentils, rice and spices these make for a healthy breakfast or meal.

Provided by Swasthi

Time 28m

Number Of Ingredients 14

Ingredients

¾ cup rice ((idly rice or short grain parboiled rice like sona masuri or ponni))
¼ cup chana dal ((split skinned bengal gram))
¼ cup toor dal ((split skinned pigeon peas))
2 tablespoons moong dal ((split skinned green gram))
2 tablespoons urad dal ((split skinned black gram))
¾ to 1 inch ginger
4 to 5 red chilies ((l use less spicy variety, adjust to taste))
¾ to 1 teaspoon cumin seeds
⅛ teaspoon Hing ((asafoetida))
½ teaspoon salt ((adjust to taste))
Water (as required to make batter)
2 tablespoons Oil (or ghee as needed)
1 small onion (finely chopped)
2 tablespoons coriander leaves (finely chopped)

Steps:

Add all the lentils - chana, toor, urad and moong dal to a large bowl. Wash them very well a few times.
Next add red chilies to the rice. Pour enough water and soak them for 2 to 4 hours. You can also leave them overnight for 8 hours.
Add rice to another large bowl and rinse a few times. You can soak it for 2 to 4 hours to overnight.
When you are ready to grind the batter, drain the water and rinse them well.
Add rice and red chilies to a blender jar along with ¼ cup fresh water. Blend to a slightly coarse paste or thick batter, adding more water as required. Batter has to be thick. Transfer this to a bowl.
Add dal, cumin and ginger to the jar. Also ¼ cup water and blend to a slightly coarse thick batter, adding more water if required.
Mix this with the rice batter. The batter has to be thick yet of spreading consistency. Allow to rest for 2 to 4 hours. You can also skip resting.
Heat a pan. Add few drops of oil and smear it all over the pan with a kitchen tissue. Heat the pan well on a medium heat.
While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter. Mix everything well. Taste test and adjust salt.
If you prefer to make thick adai, the consistency of the batter must be thick but of spreading consistency.
If you prefer thin adai, then add more water as needed. Mix well to bring the consistency to a slightly less thick batter, not runny. The batter must be easily spreadable on the pan.
Regulate the flame to medium. Make sure the pan is hot.
Pour one ladle of batter and spread it quickly like a dosa. Spread it to thick or thin adai as per your liking.
Add ½ tsp oil or ghee across the edges. Cook on a medium heat.
When it gets cooked on one side, the edges loosen from the pan slightly. Turn it and cook on the other side as well. Make sure it is cooked on both the sides until crisp.
To make the next adai be sure to heat the pan well. It should be hot but not smoking hot.
Serve adai dosa with coconut chutney or any other chutney.

Nutrition Facts : Calories 163 kcal, Carbohydrate 25 g, Protein 6 g, Fat 3 g, Sodium 148 mg, Fiber 5 g, ServingSize 1 serving

ADE (ADAI OR LENTIL-RICE CREPES)

Ade (Adai or Lentil-Rice Crepes) image

This is yet another South Indian recipe for a type of dosa made from lentils and rice. It is nutritionally very dense and delicious! Serve with peanut-garlic chutney podi.

Provided by Dimpi

Categories Rice

Time 2h30m

Yield 16 dosa, 16 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup toor dal
1/2 cup Urad Dal
1/4 cup channa dal
1/4 cup mung dal
1/2 cup parboiled rice (uncooked, white or brown will do)
2 serrano chilies, chopped coarsely
1 inch ginger, peeled and chopped coarsely
1/4 cup cilantro, trimmed and washed
asafoetida powder, a pinch
salt

Steps:

Wash, then soak the lentils and rice separately in water overnight.
The next day, grind the soaked lentils and rice with water and the rest of the ingredients to form a coarse batter. The batter needs to be about the consistency of pancake batter.
I like to use an Indian style mixer-grinder for grinding, but a food processor or powerful blender may work. You may need to grind in 2-3 batches to prevent overloading your mixer.
Mix batter well, it does not require fermentation and therefore is now ready to use.
Preheat a griddle on medium heat and dot the surface lightly with oil (only for the first). Pour a ladle full of the batter in the center, then spread out into a circle using the rounded part of the ladle.
Dot the surface of the dosa with oil (especially in any holes on the surface). Cover and let it cook for 3-4 minute Check the underside - it should be a rich golden color.
When the underside is done, flip the dosa and let it cook uncovered for 2-3 minute
Fold in half and remove to a plate. If you can, serve it right away instead of stacking - it tastes best when still crisp from the griddle. If you're the cook, I guess you're out of luck though.
Repeat for the rest of the batter.
Once the lentils and rice are ground, you may add chopped raw onions, chopped spinach, fenugreek leaves, or diced serrano into the batter. I'm fussy and don't like any of them.
Serve hot with unsalted homemade butter, Indian pickle, chutney powder or sambar.

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Ade Adai or Lentil Rice Crepes: A Delicious South Indian Dish

Ade Adai, also known as Lentil Rice Crepes, is a popular South Indian dish that is made from a batter composed of rice and lentils. The dish is known for its unique flavor and texture, and it is often served with a variety of chutneys and curries.

Ingredients Used in Ade Adai

The batter used to make Ade Adai is typically made from a mixture of fermented rice and lentils, which is then cooked on a griddle or tawa. Some of the ingredients used in the batter include:

Rice
Urad dal
Chana dal
Curry leaves
Green chilies
Asafoetida
Coconut
Onions
Ginger
Oil

How to Make Ade Adai

The process of making Ade Adai is fairly simple, although it does require some preparation time. The following steps outline the basic process for making this delicious dish:

Soak the rice and lentils overnight in water.
Drain the water and grind the rice and lentils together in a mixer or blender until a smooth batter is formed.
Allow the batter to ferment for 6-8 hours, or until it doubles in size.
Add salt, finely chopped onions, ginger, green chilies, curry leaves, and asafoetida to the batter and mix well.
Heat a griddle or tawa on medium heat and lightly coat it with oil.
Pour a ladleful of the batter onto the griddle and spread it out in a circular motion, just like a pancake.
Cook for 1-2 minutes on each side, until both sides are golden brown and crispy.
Serve hot with chutney or curry.

Health Benefits of Ade Adai

Ade Adai is not only delicious but also nutritious. The lentils used in the batter are an excellent source of protein, dietary fiber, and essential vitamins and minerals. The dish is also low in fat and calories, making it a healthy option for those trying to maintain their weight or improve their overall health.

Variations of Ade Adai

Like many traditional dishes, Ade Adai has several variations that can vary in terms of their ingredients, texture, and flavor. Some common variations of Ade Adai include:

Pesarattu: A similar dish made from green gram and rice batter.
Adai aviyal: A dish in which the cooked crepes are served with a mixture of vegetables cooked in coconut gravy.
Adai dosa: A crispy version of the crepes that is often served with chutney or sambar.

In Conclusion

Ade Adai is a popular South Indian dish that is delicious, nutritious, and easy to make. Whether you prefer it plain, with chutney, or with curry, this dish is sure to satisfy your taste buds and leave you feeling full and satisfied.

Ade Adai or Lentil Rice Crepes are a popular and delicious dish in South India. Made using a combination of rice and lentils, this recipe is a healthy and nutritious choice for breakfast or lunch. It is often served with coconut chutney or sambar, making it a complete meal in itself. If you're planning to make Ade Adai/Lentil Rice Crepes at home, here are some valuable tips to keep in mind.

Tip 1: Soak the rice and lentils

One of the most important steps when making Ade Adai/Lentil Rice Crepes is to soak the rice and lentils for at least 4-5 hours before grinding them. This helps to soften them, which makes it easier for them to be ground into a smooth batter. Soaking also helps to remove any impurities, which improves the taste and overall quality of the dish.

Tip 2: Use the right ratio of rice and lentils

Another crucial aspect of getting Ade Adai/Lentil Rice Crepes right is to use the right ratio of rice and lentils. Typically, a 2:1 ratio of rice to lentils is used. However, you can adjust this ratio based on your personal preference. Using more lentils will result in a darker, crispier crepe, while using more rice will give you a lighter, softer crepe.

Tip 3: Grind the batter to the right consistency

When grinding the soaked rice and lentils, it is important to grind them to the right consistency. The batter should be smooth and runny, with no lumps. However, it should not be too thin or watery, as this will result in crepes that are too thin and delicate to handle. On the other hand, if the batter is too thick, it will result in crepes that are hard and difficult to cook.

Tip 4: Ferment the batter for a few hours

To enhance the flavor and texture of your Ade Adai/Lentil Rice Crepes, it is important to ferment the batter for a few hours after grinding it. This allows the natural fermentation process to take place, which results in a tangy, sour flavor and a slightly fluffy texture. It is recommended to ferment the batter for 6 to 8 hours in a warm, draft-free place.

Tip 5: Use a non-stick pan or tawa

When it comes to cooking Ade Adai/Lentil Rice Crepes, using a non-stick pan or tawa is essential. This ensures that the crepes do not stick to the surface of the pan, and also helps to distribute the heat evenly, resulting in crepes that are cooked perfectly. If you don't have a non-stick pan, you can use a traditional cast-iron tawa, but make sure to season it well before use.

Tip 6: Cook the crepes on medium heat

When cooking Ade Adai/Lentil Rice Crepes, it is important to cook them on medium heat. This ensures that the crepes are cooked evenly, without burning them. Cooking on high heat can result in crepes that are too crispy and difficult to handle, while cooking on low heat can result in crepes that are too soft and undercooked.

Tip 7: Flip the crepes gently

When flipping the crepes, it is important to do so gently, using a spatula. This helps to avoid tearing the crepes, which can result in uneven cooking. Ideally, you should wait for the crepes to release from the surface of the pan on their own, before flipping them over. If you're having trouble flipping the crepes, you can use a little bit of oil or ghee to help loosen them from the pan.

Tip 8: Serve hot with chutney or sambar

Finally, when serving Ade Adai/Lentil Rice Crepes, it is best to serve them hot, straight off the pan. They taste best when eaten with coconut chutney or sambar, which complements their flavor and texture perfectly. You can also serve them with a dollop of butter or ghee, for added richness and flavor.

Conclusion

Ade Adai/Lentil Rice Crepes are a delicious and healthy choice for breakfast or lunch. By following these valuable tips, you can ensure that your crepes turn out perfect every time. So, next time you're in the mood for some South Indian cuisine, give this recipe a try and impress your family and friends with your culinary skills.