Adai is a thick and nourishing cake native to Tamil Nadu , India. Unlike the dosas , which require fermentation, the adai is faster to prepare, because it is enough to soak and mix the lenses. This flat bread is naturally gluten -free and rich in protein thanks to the mixture of Urad Dal (peeled white lenses), chana dal (broken chickpeas) and toor dal (pigeon lentils) . Traditionally embellished with peppers, curry and asfoetida leaves (Indian Spice which can be omitted or replaced by garlic or onion powder), it is both crisp outside and soft on the inside. It can be tasted hot with a spicy sauce, coconut chutney or jaggery (sugar syrup) if you prefer a sweet version. Ideal for an energy breakfast or a vegetarian meal , ADAI is an excellent alternative to classic pancakes for gluten-free Indian .
Ingredients
125 g of white Urad Dal (peeled black lenses)
Preparation
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Rinse the lenses and rice, then dip them in the water for 4 hours.
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Drain and mix with peppers, cumin, fenugreek and asafoetida until you get a thick paste. Add water if necessary.
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Stir in the chopped curry leaves, turmeric and salt. Mix well.
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Heat a non -stick skillet and oil lightly.
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Pour a ladle of dough and spread it in a circle, like a thick pancake.
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Cook over medium heat for 2 minutes, turn over and cook the other side until it is golden brown.
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Serve hot with a coconut chutney or a spicy sauce.
