Ada (Adai)

Method3 steps · about 8 hr 40 min

1. 1

   Step 1: Place the chana dal, urad dal, moong dal, and rice (1 cup) into a large bowl and cover with several inches of cool water; allow to soak 8 hours to overnight.

   Uses 1 cup split Bengal gram (chana dal) · 1 cup skinned split black lentils (urad dal) · ½ cup split yellow lentils (moong dal) · 1 cup rice · Cool water to cover the rice and dal

2. 2

   Step 2: Drain the soaked chana dal, urad dal, moong dal and rice. Grind them with the salt (to taste) and dried red chilies into a paste using a mortar and pestle. Add enough water to make a batter just thin enough to spread, then stir in the cumin seeds (2 tablespoons).

   Uses Soaked dal and rice · salt to taste · 2 dried red chile peppers, or to taste · Water as needed to make a spreadable batter · 2 tablespoons cumin seeds

3. 3

   Step 3: Heat a griddle (or a tawa) over medium heat. Gently grease the griddle with oil on the edges and the middle. Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate, and serve immediately. Adas are best eaten hot off the griddle.

   Uses Adai batter · Cooking oil for greasing the griddle across batches