Adai(savory Indian Pancakes) Special Cakes Recipes


Home  >  Recipes  >  Special Cakes Recipes   >  Adai(savory Indian Pancakes) Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   checkerboard   burger   curry   tuna   sweet potato   wine   mousse   steaks   lasagna   souffle      kaposzta salata   lassi   medovnik   dipping sauce   hungarian   gluten free   butter cookies   guacamole   lemonade   Condensed Milk Recipe   blueberry fungee   apple cake   shawarma   urdu   biryani   donuts   bombay biryani   puff pastry    chicken chilli   Indian Chicken Curry   birthday cake   blueberry funge   Burfi   beirox   moosa   Danish Pastry    dum biryani   gulab jamun   cheddar cheese   ampalaya   samoosa   nuggets   drumsticks   mustard meatloaf   1994 3rd Place   lamb stew with rosemary dumplings   kanum ma kang mung   chicken pasta   red wine and rosemary porterhouse   apple custard   chocolate cookies   salsa sauce   skillet enchiladas   chinese rice   potatos   cheese balls   fajita chicken   pinacolada   plain cake   phirni   Cream Cheese Recipe   tuna ring   targine   lemon lime   albanian   apple pinwheels   apple Salsa   ground cherry pie   tartar sauce   pepsi   crab mousse   chicken picata   key lime cake   frappuccino   whelks   lemon lime soda   BBB   turkey wrap   white sauce   aljotta   flounder   electric lemonade   vanilla cream cake   cheese pizza   coca cola   apricot muffins   vegetable biryani   Baklava   3B   mister saleem   Lunchbox  


Adai(savory Indian Pancakes)

Ingredients:

1 cMixture of dhals*
2 cLong grained rice
Salt to taste.


Method:

*(use any combination of tur dhal, chana dal or even split yellow
peas)

Wash and rinse the dhals and rice thoroughly. When the rinse water
runs clear, soak the dhals and rice together in a bowl with fresh
water for a couple of hours. Drain the dhal-rice mixture and grind
into a somewhat coarse mixture in a blender using water when
necessary. Empty the batter into a bowl, add some salt and let it
rest for at least an hour. You could also let it ferment overnight if
you like a sourdough tang in your pancakes.

To make the pancakes, heat a non-stick/well-seasoned cast iron
skillet on a moderate stove. If a few drops of water bounce off the
pan, the pan is hot enough and you can proceed to make the pancakes.

Drop a ladleful of the pre-prepared batter in the center of the pan
and with the back of the ladle, swirl the batter from inside to
outside to form a thin round pancake. Wait till the top looks dry,
wait another minute if you like them crisp and flip to cook the other
side. Remove onto a plate and eat immediately with a nice coriander
chutney. (Continue preparing pancakes in the same way, till you run
out of batter and/or chutney. The batter will also keep in the fridge
for almost a week and you can prepare the pancakes when the mood
strikes you.)

Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a
few cumin seeds, anything you fancy, to the batter before making the
pancakes. You will however not be able to make neat circular
pancakes. Instead, you will end up with (tasty) irregular shaped ones.





 Adai(savory Indian Pancakes) 

 

 

Copyright 2009 - 2017, All rights reserved, PagesPak.com