ADE (ADAI OR LENTIL-RICE CREPES)
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
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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Natalie Harris
[email protected]These crepes are a great way to add some variety to your breakfast or lunch routine.
Shohana Islam
[email protected]I love the crispy edges of these crepes. They're so satisfying to bite into.
Rozita Shabani
[email protected]These crepes are so versatile. I've tried them with different toppings and fillings, and they're always delicious.
Sanwal Niazi
[email protected]I've made these crepes several times now and they're always a success. They're the perfect breakfast, lunch, or dinner.
Lennox Farthing
[email protected]These crepes are a great way to get kids to eat lentils and rice. They're so delicious, they won't even realize they're eating healthy foods.
Haseena Jan
[email protected]The batter for these crepes is very easy to make. I just used a blender to combine the ingredients.
Ghazanfar Lurka
[email protected]I love that these crepes are gluten-free. They're a great option for people with celiac disease or gluten intolerance.
Summer Lere
[email protected]These crepes are a great way to use up leftover lentils and rice. They're also a good source of protein and fiber.
Asif Aminul
[email protected]I recently tried this recipe for ade adai and it turned out great! The crepes were crispy on the outside and soft on the inside. I served them with a coconut chutney and they were delicious.
bruce ison
[email protected]Ade adai is a traditional South Indian dish that is made with lentils and rice. It is a savory pancake that is often served with chutney or sambar. I have been making this dish for years and it is always a hit with my family and friends.
Moeen King
[email protected]I'm not usually a fan of crepes, but these lentil-rice crepes changed my mind. They're so flavorful and satisfying. I love the combination of lentils and rice. The crepes are also very versatile. I've tried them with different toppings, and they're a
Dennis Sunjez
[email protected]These lentil-rice crepes were a hit with my family! They're crispy on the outside and soft and fluffy on the inside. The batter was easy to make and the crepes cooked quickly. I served them with a variety of toppings, including chutney, yogurt, and v