Friday, September 19, 2008

Rice and Whole Urud Adai (Rice and Black Lentil Pancakes)

Adais are generally thicker and hence more substantial than Dosas; both are similar to pancakes or crepes and are traditional South Indian fare. My maternal grandmother made them in the afternoon for tea but at our paternal grandparents' house adais were made for breakfast. So you decide when you might like to eat them :).

This adai is called Karthikai Adai as it is made as an offering on the occasion of Karthikai (a festival of lights in the winter) when sisters fast, light oil lamps, and pray for the well being of their brothers. Girls and women of all ages pray for their brothers and women fast. When the sun sets, all the lamps are lit, the adais are made and blessed; only then the women break their fasts. The grateful brothers visit and bring presents for their sisters.

Once you make the batter, it is quite simple to make the pancakes whenever you wish. This adai is usually made with fresh batter; it is never fermented. So any leftover batter should be refrigerated promptly.

These adai are traditionally served with fresh churned butter and the Indian brown sugar called "Jaggery".

Ingredients:

2 cups rice
1 cup Whole Urad Dal
1 tsp Whole Black Pepper
1 Tbsp Whole Cumin Seeds
1/2 cup fresh or frozen Coconut
1 tsp salt or to taste
Oil for cooking the adais

Method:

Wash well the rice and dal and soak for a couple of hours. Drain and rinse with fresh water. Grind to a coarse paste along with the spices, salt, and coconut using just enough water using a blender or food processor. The batter should neither be too watery nor very thick.

Heat a griddle or a nonstick skillet. Make a small adai as a sample and check for seasonings (typically food is never tasted before offering for blessings). Drizzle a few drops of oil around it. When the top of adai changes color, flip over to cook the other side.

Season or adjust the batter as necessary. Proceed to make bigger, regular sized ones and make as many as are needed.

Serve hot with unsalted butter and Indian Jaggery. Enjoy!!

3 comments:

Anonymous said...

Thanks for your sharing, it' s very useful

Anonymous said...

:)

Anonymous said...

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