1 cup mixture of dhals*
2 cup long grained rice
1 salt to taste.
A Recipe for
Adai(Savory Indian Pancakes)
Food Tip |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
This Recipe for Adai(Savory Indian Pancakes) is one of thousands in the Recipes-to-go Ethnic Cookbook.
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
If you enjoy this Adai(Savory Indian Pancakes) Recipe - you should enjoy the recipe collections you can find on the websites below:
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This is a recipe for Adai(Savory Indian Pancakes) from the recipe cookbook of Recipes-to-go (Ethnic)
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Food Tip |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
*(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.
From: nalini@picard.vwo.Verdix.COM (Nalini Ganapati). Fatfree Digest
[Volume 8 Issue 55] June 16, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Serves: 1
Adai(Savory Indian Pancakes) Recipe brought to you by Recipes To-Go