Multi grain Adai or Multi grain Indian crepe or Multi grain Adai pancakes is a healthy and nutritious dish. Adai is prepared with a combination of many essential multi grain lentils such as rice, urad dal, channa dal, toor dal, moong dal and green gram mixed with dried red chillies, asafoetida and fresh curry leaves. Multi grain Adai is a deliciously healthy, savoury and stomach filling snack served at breakfast. It goes well with lime pickle, mint-coriander coconut chutney or eaten with some chunks of jaggery. A blob of white butter served with the hot steaming dosa hits the spot and gives a glazing shine to the adai.
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Ingredients:
Rice - 1 cup
Tur dal - 1 tbsp
Channa dal - 1 tbsp
Red chillies - 3-4 nos
Curry leaves - few
Urad dal - 1 tsp
Yellow moong dal - 1 tsp
Masoor dal - 1 tsp
Hing - pinch
Salt - to taste
Oil for frying
Method:
In a bowl put in the rice, channa dal, toor dal, dry red chillies and curry leaves. Add water, wash the ingredients well. To this add in the urad dal, yellow moong dal, masoor dal, pour water, wash nicely once and drain off the water. Put in the hing, salt and water till all the lentils are soaked properly and rest aside for at least for 3-4 hrs.
Drain the water and grind them in a blender to a coarse paste. Take a flat non stick pan and pour 1 spatula batter in the pan and spread evenly from inside out. Drizzle some oil at the edges of the adai and to the center. Cook it on medium flame. Brown it on one side and then flip over to the other side for a minute. Fold and serve hot with coconut chutney or pickle.
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