Black Urad and Pepper Adai

This adai (South Indian unfermented savoury rice and lentil crepe) is a favourite of mine – more than the traditional one. I personally have seen only my mother make it – this is her exact recipe. Do write in with comments.

2 cups idli rice – soak for three to four hours and grind to a fine batter.

1/2 cup whole black urad
3/8 cup chana dhal
1/8 cup toor dhal
2 tsp black peppercorns
2 red chillies
Generous handful of curry leaves

Wash the above dhalls and grind, with chillies and peppercorns, to a slightly coarse consistency.

Mix with ground rice. Add 2 tsp salt and 1/2 tsp asafoetida powder. Add more roughly torn curry leaves.

Spread like dosa on a hot griddle – somewhat thin and crispy – and put in a little oil on top (photo is immediately after spreading and adding oil). Don’t be too skimpy on the oil. An oil bath isn’t required either 😁 Flip the adai and roast again. Generally speaking, keep griddle on high flame when you first spread the batter and turn flame to low when you flip. Serve with chutneys or, as Dilip Krishnan mentions below, jaggery and butter or avial – standard excellent sides. Ketchup works too – my personal favourite. Yes, I know – sacrilege. 🙂