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| Adai ingredients getting Sun-Dried |
Adai is a healthy, high-energy breakfast dish of Tamil Nadu, India. Adais are packed with fibre and protein, and are low in refined sugars. Adai is nothing but dosa or a pancake, which is a pure vegetarian crepes relished instantly. Traditionally, Adai is prepared in combination of one or more lentils along with rice soaked for sometime, whipped to a fine batter and then cooked on a pan. A similar dish, called pesarattu is made in Andhra too, in combination with rice and green gram.
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| Adai Crepes with mango chutney/dip |
In a busy world, working professionals or students studying abroad, soaking and grinding procedure consumes lot of time. Here, I have given the recipe, where some time is involved to make the flour and can be stored it in bulk quantity. The flour is then whipped into a batter instantly and cooked. Here for the Adai flour 9 major ingredients are combined like Ragi (Finger Millet), Pearl Millet, Whole Green Gram, Red Rice, Roasted Bengal Gram, Horsegram, Barley, Dried Corn and Groundnuts / Peanuts. Though each ingredients has its own health benefits, a special ingredient, Red Rice is used instead of the usual raw rice because Red Rice is rich in fibre, it comes loaded with antioxidants, phytonutrients, phtochemicals, Vitamin E, protein, iron and other nutrients. Red Rice helps to makes more crispier crepes too. People allergy to nuts can avoid the nuts here. For kids other form of nuts can be added. So addition and deletion of ingredients can be done depending upon your choice and health quotient.
For health-conscious people and people under weight management, this Adai is a great breakfast dish, which is filling when combined with veggies. The Adai can be enjoyed with a healthy green chutney, which can be prepared the night before if you are running short of time in the morning. People, who are diabetic too can relish Adai crepes for their meal. Since the breakfast is an important meal of the day, the Adai serves the purpose to keep you fit and going. The recipe adapted here is taken from an elderly person, living in Chennai, who prepared the flour in bulk for her pregnant daughter.
All the grains mentioned here is roasted/sun-dried and milled to a fine powder. The required quantity of flour is taken in a bowl adding water and salt. This is whipped to a pouring like batter. A tempering of finely chopped green chilies and onions, grated ginger, some curry leaves, mustard seeds are added in the batter. Some amount of semolina or sooji / rava can also be added to the Adai batter for the extra crispiness, though optional. For a fried snack to enjoy with your coffee or tea, the same batter in a thicker form. The batter can be dropped in batches in hot oil and fried. The same flour can also be mixed in water adding salt and then boil them on a stove top. Once chilled add curd / yogurt and make a malt beverage too and enjoyed during the summers with pickle and raw onions. I am sure, the same flour can be used in a variety of ways. Please share your valuable feedback and recipes using the same flour.
All the grains mentioned here is roasted/sun-dried and milled to a fine powder. The required quantity of flour is taken in a bowl adding water and salt. This is whipped to a pouring like batter. A tempering of finely chopped green chilies and onions, grated ginger, some curry leaves, mustard seeds are added in the batter. Some amount of semolina or sooji / rava can also be added to the Adai batter for the extra crispiness, though optional. For a fried snack to enjoy with your coffee or tea, the same batter in a thicker form. The batter can be dropped in batches in hot oil and fried. The same flour can also be mixed in water adding salt and then boil them on a stove top. Once chilled add curd / yogurt and make a malt beverage too and enjoyed during the summers with pickle and raw onions. I am sure, the same flour can be used in a variety of ways. Please share your valuable feedback and recipes using the same flour.
Ingredients:
1 kg Finger Millet / Ragi
1 Kg Pearl Millet / Kambu
1/2 Kg Green Gram / Pachai Payaru
1/4 Kg Red Rice
1/4 Kg Roasted Bengal Gram / Pottukadalai
100 grams Horsegram / Kollu
100 grams Barley
100 grams Dried Corn
100 grams Groundnuts / Peanuts
In a pan, warm all the ingredients separately one by one. Alternatively you can sun dry the ingredients. In a floor mill, pound them all together into a fine powder. Store this Adai flour in an airtight container.
Method:
- Take 2 cups of flour and mix with water adding salt. Add extra water if its too thick. Preparing it in a pouring consistency. Set aside.
2. Chop the green chilies and onions and set aside this too.
3. In a pan, pour 2 tsp. of oil addig mustard seeds. When mustard seeds begins to pop, add green chilies, followed by grated ginger and curry leaves. Saute it for 2 to 3 minutes. Add this tempering to the already prepared Adai batter.
4. Heat a frying pan over a medium heat, brush with oil, then pour this Adai batter into it and swirl the batter into the circular motion using the laddle. Drizzle some oil to the sides of the Adai. Cook it for 2 to 3 minutes or until bubbles start to form on the surface.
5. Carefully flip with a spatula and cook for a few more minutes, or until the Adai or crepes are lightly golden and cooked through. Transfer to a plate.