By Devi Poojari
June 8, 2024
One of the best ways to intake plant-based protein in the form of lentils, the adai is a popular breakfast preparation that is best enjoyed with a savoury thogayal or chutney. What’s also great about this recipe is that it is also friendly to dietary restrictions for virtue of being vegan and gluten-free.
¾ cup rice ¼ cup chana dal ¼ cup toor dal 2 tablespoons urad dal 4 dried red chillies 8-10 curry leaves ¼ teaspoon asafoetida 1 onion, finely chopped Salt, to taste Water, for grinding Sesame oil, for pan-frying
Rinse the rice and lentils thoroughly before soaking them in some water for 3-4 hours.
Drain the water and add the mixture to a blender jar with the red chillies, curry leaves, salt and some water.
Grind coarsely before checking the consistency and grinding further till you have a slightly grainy mixture.
The thickness of the batter should be more thick than idli batter; combine all the remaining ingredients.
Ladle the batter over a hot pan and drizzle some sesame oil to cook for 3-4 minutes on the first side and a couple of minutes on the other.
Repeat the process and serve hot with chutney.