Adae

Adae Ingredients:

Soaking

• 3 cups rice (no specialty rice required)
• 1/3 cup channa dhal
• 1/3 cup urad dhal
• 1/3 cup thoor dhal
• 3 tbs of methi seeds
• 10 red chillies
• 1/4 cup grated coconut (optional)
• 2 tsp salt
• 1/4 tsp crushed black pepper (optional)
• pinch of hingh (optional)

Dough

Method: Lightly rinse the rice and dhals in cold water. Add more water and let the contents soak in water for a couple of hours. Grind the soaked contents with the coconut and red chillies into a slightly coarse dough. Grounded dough should be pretty thick and viscous. Add salt, pepper and hingh. Mix the contents and store for a few of hours or can be used right away.
Preparation: Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make the adae. Mix the dough well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motions spread the dough as much as possible towards the edge of the tava. Drop a teaspoon full of oil on the surface of the adae, cover and let it cook for 3 to 4 minutes. Remove cover, and using a flat turner (mogacho kai, tudupu) slowly, carefully loosen the adae from the tava and turn it over. Cook on this side a couple minutes, carefully loosen and turn over. Then fold over in the middle, remove the adae from the tava on to a plate.

Fold

First pour

Flip

Tips: Adaes can be made pretty thick or thin but on the crispy side. Adae can be served with a dollop of ghee and coconut chetni.