Malabar Adai
Equipment
- Bowl
- Blender
- Food processor
- Tawa
- Flat griddle
- Frying Pan
- Skillet
Ingredients
- 180 g Parboiled rice (1 cup), rinsed and drained
- 70 g Urad (1/3 cup), sabut, rinsed and drained
- 70 g Chana dal (1/3 cup), rinsed and drained
- 70 g Toovar dal (1/3 cup), rinsed and drained
- 1 Ginger 1 x 2.5-cm / 1-inch piece fresh, peeled and grated
- 4-6 Green chilies, de-seeded and chopped
- 1 Curry leaves sprig
- Coconut 1/4 cup fresh, cut into 1-cm / 1/2-inch cubes
- Vegetable oil for shallow-frying
- Salt
Instructions
- Soak the rice and lentils in 2 separate large bowls of water for 1 hour.
- Drain the rice, transfer to a blender or food processor and process, gradually adding about 125ml / 4 1/2fl oz (1/2 cup) water to make a coarse batter. Transfer to a bowl.
- Drain the lentils, transfer to a blender or food processor, add the ginger and chillies and process, gradually adding 250ml / 8fl oz (1 cup) water to make a coarse batter.
- Combine both batters, then season with salt and add the curry leaves, coconut and a little more water, if necessary, to make a thick batter of pouring consistency.
- Heat a tawa, flat griddle or frying pan (skillet) over high heat until it sizzles when a few drops of water are sprinkled on to it. Reduce the heat and smear a very thin film of oil evenly over the tawa.
- Pour a ladleful of the batter into the centre of the tawa and spread it out quickly using a circular motion with the back of the ladle to form a 15cm / 6 inch round pancake.
- Make a hole in the centre and drizzle 1 teaspoon oil around the edges and centre. Cook for about 2 minutes, or until the base is golden, then turn carefully with a spatula and fry the other side for a further 2 minutes, or until crisp and golden.
- Transfer to a serving plate and serve hot. Make the others in the same way.
Video
Nutrition
Sodium: 609mgCalcium: 189mgVitamin C: 42mgVitamin A: 38IUSugar: 8gFiber: 27gPotassium: 236mgCalories: 962kcalSaturated Fat: 1gFat: 4gProtein: 25gCarbohydrates: 204gIron: 4mg
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