Adai is a thick, nutritious flatbread originating from Tamil Nadu , India. Unlike dosas , which require fermentation, adai is quicker to prepare, as it simply involves soaking and blending lentils. This flatbread is naturally gluten-free and rich in protein thanks to the lentil mixture. Traditionally flavored with chilies, curry leaves, and asafoetida (an Indian spice blend that can be omitted or replaced with garlic or onion powder), it is both crispy on the outside and soft on the inside. It is best enjoyed warm with a spicy sauce, coconut chutney, or jaggery (sugar syrup) if you prefer a sweeter version. Ideal for an energizing breakfast or a vegetarian meal gluten-free Indian cuisine .
Ingredients
Preparation
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Rinse the lentils and rice, then soak them in water for 4 hours.
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Drain and blend with the chilies, cumin, fenugreek and asafoetida until you obtain a thick paste. Add water if necessary.
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Incorporate the chopped curry leaves, turmeric and salt. Mix well.
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Heat a non-stick pan and lightly oil it.
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Pour a ladleful of batter and spread it into a circle, like a thick pancake.
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Cook over medium heat for 2 or 3 minutes, turn over and cook the other side until golden brown.
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Serve hot with coconut chutney or a spicy sauce.
