Snacks are called Tiffin in the Southern India. They come in all forms, steamed, deep fried and even shallow fried. Often served as tea-time snacks, I usually prefer to indulge in a heavy breakfast with on of these tiffins.
Adai is a non fermented, lentils crepe, quite similar to Dosa. The prominent difference between the two, apart from the Adai being non fermented is that, unlike dosa, which has a larger proportion of rice, Adai has more of lentils. It is actually mostly lentils.
Paruppu Adai with coconut chutney and Molagapodi ~ Breakfast 26a of #100happybreakfasts ! I have made adai before, but today I tried Chandra Padmanabhan's recipe from her cookbook Dosai . Unlike last time, when I made it with brown rice, today I ditched healthy in order to stick to the recipe. And the results were yummy. Will jot down the recipe here in a while. #adai #mixedlentils and #rice #dosai #southindian #breakfast #myblr #nammabengaluru #myblrbrkfst #lensplated #sobangalore #thefoodpunch #vegan #dairyfree #vegetarian #glutenfree #paleo #food #foodporn #healthyfoodporn #igers #vscocam #traditional #indianbreakfast #whatsforbreakfast #whatsonmyplate #tambram #chandrapadmanabhan #srujans100happybreakfasts
The recipe is adapted from Chandra Padmanabhan’s cookbook called Dakshin. You can buy a copy here. Or buy a copy from one of the many second hand bookstores found all over India, like I did!
- 1/2 cup, urad dal / split and skinned black gram
- 1/2 cup, toor dal / split and skinned pigeon peas
- 1/2 cup chana dal / split and skinned Bengal gram dal,
- 1 cup rice,
- 4-6 dry red chillies / 1 tsp of red chilli powder
- salt to taste
- 4 tbsp grated fresh coconut (optional)
- 1 onion, finely chopped,
- 1/2 tsp of asafoetida
- Soak all the daals and rice in adequate water separately for 2 hours. I fyou are using dry red chillies, soak them now with the daals.
- After 2 hours, grind everything coarsely.
- Season with the rest of the ingredients and mix well.
- Heat a Tawa or a skillet and lightly oil it. Pour a ladleful of batter, and spread it relatively thicker than a dosa.
- Let it cook till it is golden brown at the base.
- Flip carefully and apply some oil around the edges.
- Cook for a few minutes and remove from the Tawa.
- Serve with a chutney of your choice.