Typically, adai is made with parboiled rice, and a mix of dals (urad, toor, chana etc). I love making adai because you can never go wrong with the proportions, fermentation is not needed, and it is a tasty, nutritious and complete meal.
Today's adai was BED-friendly. All ingredients except pre-soaked whole moong, split pigeon peas and salt are optional.
Ingredients
2 green chillies
curry leaves
cilantro
1 small pc ginger
1 small cup split pigeon peas, presoaked (arhar dal)
1 small cup sprouted presoaked whole moong
salt to taste
murungakai leaves coarsely chopped
Method
Grind all ingredients except murungakai leaves adding only as much water as necessary to liquidize. The resulting batter should be spreadable but not too runny (thicker than pancake or crepe batter).
Use coconut oil to lightly grease a hot cast-iron griddle. Plop a ladle-full of the batter on to a hot cast-iron griddle (Tip: rubbing a cut onion on to the griddle makes it "non-stick".) Spread the batter.
Flip over when nicely done.
Served today with a raita of cucumber and goat milk kefir.
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