Another Variety Of Thavalai Adai (Pancake)

If the North has pancakes or rotis made of wheat flour, the Southern equivalent of it is the adai or rotti. Made from a mix of ground rice and a variety of lentils, this mouthwatering dish is protein rich and a great alternative for the experimental vegan, transitioning from a non-veg lifestyle and constantly worrying about, “where do I get my proteins”

Given its high protein content, the must-add ingredients in adai are the pungent asafetida, ginger and cumin seeds, to enable easy digestion.

Unlike in the roti of the North, the ingredients for adai/rotti are washed thoroughly, dried in the sun and then coarsely ground into flour. The dough is prepared by boiling pure water and pouring it over the measured out flour followed by the seasoning that is also poured over it.

Primary ingredients are rice and a variety of lentils (dal) such as chana dal/Bengal gram dal, toor dal/pigeon pea, moong/mung beans, etc. Other essential ingredients are asafetida, cumin seeds/jeera, ginger to enable digestion. And, for seasoning red chilies/oil, ghee, mustard, grated coconut, black gram dal, etc. are typically used.

Ingredients:

Rice flour – padi

Pure Water – padi

Grated Coconut – 1 palam

Chana Dal/Bengal Gram – ¼ palam

Moong dal/Yellow or Green gram – ¼ palam

Salt – ¼ r.e

Ghee – ¼ palam

Red Chillies – ¼ r.e

Mustard – ½ r.e

Urad Dal/Black Gram – ¼ palam

Method:

1. Clean rice and coarsely grind it to flour. Add boiled water to the flour and knead it. Add grated coconut, soaked chana dal, soaked moong dal, powdered salt to the kneaded flour and knead again.

2. Refer to the seasoning recipe and use ghee, red chilli, mustard, urad dal. Add this to the kneaded dough and knead it once again. Make lemon sized balls out of this dough.

3. Take a pan and smear with sesame oil on all sides to the inside of the pan. Take gooseberry size of a dough and flatten it in the palm of the hand and make a hole in the middle of the flour.

4. Heat ghee. Remove from the fire and turn the pan in a clockwise and anticlockwise direction to smear the ghee all over the pan. Take ½ inch gooseberry size balls(dough) pat it round and make a hole in the middle and stick it to the inside of the pan. Keep this pan in the slow fire. Take another vessel filled with water and close this pan. When the water is boiled, check if the adai/pancakes are cooked and golden brown.

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