Tamil Mixed Lentil Crepes

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Tamil Nadu's beloved Adai is a rustic, protein-rich crepe made from rice and a blend of four lentils, no fermentation required. The coarse batter, studded with onion and curry leaves, cooks up crisp on a hot tawa with deeply savory spice notes. Serve hot with coconut or tomato chutney for a satisfying breakfast or quick weeknight dinner.

Nutrition Facts

Per serving (estimated)

• 325 kcalCalories
• 10 gFat
• 1.5 gSaturated Fat
• 50 gCarbs
• 7 gFiber
• 2 gSugar
• 13 gProtein
• 380 mgSodium
• 420 mgPotassium
• 55 mgCalcium
• 3.5 mgIron
• 5 mgVitamin C
• 20 mcgVitamin A

Ingredients

For soaking the grains and dals

• 1 cup parboiled rice
• 1/2 cup toor dal (split pigeon peas)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup urad dal (split black gram)
• 2 tbsp moong dal (split yellow lentils)

For grinding the batter

• 4 dried red chilies
• 1 tbsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp whole black peppercorns
• 1 inch piece fresh ginger, peeled

For mixing into the batter

• 1 medium onion, finely chopped
• 2 tbsp fresh curry leaves, chopped
• 1/2 tsp asafoetida powder
• 1 tsp salt, or to taste
• 1/4 cup water, as needed for grinding

For cooking

• 3-4 tbsp sesame oil or vegetable oil

Directions

1. Rinse the parboiled rice, toor dal, chana dal, urad dal, and moong dal together under cold water until the water runs clear. Soak in plenty of water for 4 to 6 hours, then drain thoroughly.
2. Transfer the drained mixture to a blender. Add the dried red chilies, fennel seeds, cumin seeds, black peppercorns, and peeled ginger. Grind to a coarse batter, drizzling in water a tablespoon at a time, until the texture resembles slightly wet semolina.
3. Pour the batter into a large bowl. Stir in the chopped onion, curry leaves, asafoetida, and salt. Mix well and let the batter rest for 15 minutes; it should be thicker than standard dosa batter and spreadable but not runny.
4. Heat a cast-iron or non-stick tawa over medium heat for 2 minutes. Test by flicking a few water droplets onto the surface; they should sizzle and evaporate immediately. Lightly grease with a few drops of oil using a halved onion or paper towel.
5. Pour about 1/3 cup of batter onto the center of the tawa and spread outward in a circular motion with the back of the ladle to form a thick pancake roughly 6 to 7 inches across. Drizzle 1 teaspoon of oil around the edges and a little over the top.
6. Cook for 2 to 3 minutes until the underside turns deep golden and the edges lift cleanly from the pan. Flip carefully with a flat spatula and cook the second side for 1 to 2 minutes until crisp and lightly browned.
7. Repeat with the remaining batter, greasing the tawa lightly between crepes, to make 8 crepes total. Keep cooked crepes warm in a covered dish or on a wire rack so they stay crisp.
8. Serve immediately while hot and crisp, accompanied by fresh coconut chutney, tomato-onion chutney, or a small piece of jaggery for a traditional touch.

Cook’s Notes

• For a slightly tangy flavor and easier digestibility, cover the rested batter and leave it at room temperature for 1 to 2 hours before cooking.
• The batter should stay coarse; over-grinding will make the crepes chewy rather than crisp.
• Adjust the number of red chilies to control heat; remove the seeds for a milder version.
• A well-seasoned cast-iron tawa gives the best crust and authentic nutty flavor, though a non-stick pan works for beginners.
• Adai batter thickens as it sits, so stir in a tablespoon of water before pouring each crepe if it becomes too stiff.

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