Adai with Egg Poriyal

Instructions

1. 1

   Soak Lentils and Rice (4-6 hours)

   • In a large bowl, combine the idli rice, toor dal, chana dal, and urad dal.
   • Rinse the mixture under cool running water 3-4 times until the water runs clear.
   • Add the dried red chillies to the bowl. Cover everything with at least 3 inches of fresh water.
   • Let the mixture soak for a minimum of 4 hours, or up to 6 hours. Do not over-soak, as it can make the adai too soft.
2. 2

   Grind the Batter (10 minutes)

   • Drain the soaking water completely.
   • Transfer the soaked rice, lentils, and red chillies to a high-speed blender or wet grinder.
   • Add the chopped ginger and salt.
   • Grind into a thick, coarse batter, adding about 1/2 to 3/4 cup of fresh water sparingly, a little at a time, only as needed to help the blades move. The final texture should be slightly gritty, similar to fine semolina, not a smooth paste.
3. 3

   Season the Batter (5 minutes)

   • Transfer the ground batter to a large mixing bowl.
   • Add the finely chopped onion, curry leaves, coriander leaves, asafoetida, and turmeric powder.
   • Mix thoroughly with a spoon or your hand until all ingredients are well combined. The batter should be thick but pourable. It is now ready to use; no fermentation is required.
4. 4

   Cook the Adai (2-3 minutes per adai)

   • Heat a cast-iron tawa or non-stick skillet over medium heat. The tawa is ready when a sprinkle of water sizzles and evaporates instantly.
   • Grease the tawa lightly with a few drops of sesame oil.
   • Pour a ladleful (about 1/2 cup) of batter onto the center of the tawa.
   • Using the back of the ladle, spread the batter in a circular motion to form a pancake about 6-7 inches in diameter. It should be thicker than a regular dosa.
   • Drizzle about 1 teaspoon of oil around the edges. For a classic crispy adai, make a small hole in the center and add a drop of oil there to help it cook evenly.
   • Cook for 2-3 minutes on medium heat, until the bottom is golden brown and crispy, and the edges begin to lift from the pan.
5. 5

   Flip and Serve (1-2 minutes per adai)

   • Carefully flip the adai using a flat spatula.
   • Press down gently and cook the other side for another 1-2 minutes until it's cooked through and has golden-brown spots.
   • Remove from the tawa and repeat the process with the remaining batter, greasing the tawa as needed.
   • Serve hot with coconut chutney, avial, or a piece of jaggery and a dollop of white butter.