Adai

We have been eating adai for breakfast for about two months now. They take a little work to get the batter made, but I make it in big batches and keep it in the refrigerator. The hardest part is remembering to start making the next batch when you are down to half a jar. You need all the soaking time to get the right sourness to the batter. Adai are great topped with an egg or filled with leftover veggies or cheese or daiya and then topped with chutney, ketchup, or hot sauce. I have even done the kimchi and cheese quesadilla knock-off with the adai instead of a tortilla.

I found this recipe on g+ from alternative vegan http://altveg.blogspot.com/2012/03/adai.html. I have made very few modifications as it is soooo good. We have used both white and brown rice and omitted the hot peppers for when the kids will eat it, but we like it with the peppers ourselves.

rice, dal, onions, oil, fenugreek, and salt

equal parts rice and toor dal

soak for two days, rinsing twice a day

then add urad dal and fenugreek

and soak a few more hours

once soaked process in a food processor with salt and onion (and hot peppers if using)

add water as needed until you have a thick batter

store in jars in the refrigerator

to cook, spread in an oiled pan over medium heat (you can add veggies here)

flip once browned and top with daiya or cheese if you want

serve with chutney or my chutney replacement, good organic ketchup!

Yummy and healthy!