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Mixed Lentil Indian Bread

Adai mixed lentil unleavened 'bread'Serves: 12

Difficulty of recipe preparation: Easy

Preparation time: 75mins

Cooking time: 30mins

Ingredients

  • 3/4 cup rice – any type except glutinious rice-e.g jasmine rice, Australian medium grain rice.
  • 1/4 cup urud dhal
  • 1 tbs yellow lentil
  • 1 tbs black eyed bean
  • 1/4 cup green split pea[ or yellow split pea]
  • 1/4 cup whole chick pea
  • 1/4 cup moong dhal
  • 2-3 dried red chillies [add more if hot taste if preferred]
  • 5-6 curry leaves
  • 1/2 tsp hing [aesofoetida]
  • salt to taste
  • ghee or oil to cook adai

Method

  1. Soaking the grains:-
    wash all the grains together, discard rinse water. add enough fresh water to cover the grains.
    add curry leaves and dry chillies.
    allow to soak for a min of 1/2 hour and max of 4-5 hours.
  2. Batter:
    grind the grains, curry leaves and chillies to form a fairly uniform batter that has a smooth dropping consistency.
    do not add too much water. if required to get the correct texture, water can be added later.
    mix in hing and salt.
  3. cooking Adai:
    heat a flat based griddle pan [ tava].
    test the heat by sprinkling water on the surface. It should splutter immediately.
    turn down the heat to medium high.
    smear the pan lightly with oil or ghee.
    using a small ladle, spoon the batter on to the middle of the pan.
    using back of the ladle, spread the batter lightly, to form a disc of approximately 2-3 mm thick.
    when the surface of the adai starts to turn opaque, drizzle oil around the edge and a little over the centre.
    when the edges turn a light brown colour, slide a spatula under the adai and turn it over to cook the top surface.
    when this surface turns a light brown colour- light crust will form.
    remove from heat. Keep the adai warm but avoid covering as you cook the batch.

Additional information/tips

Texture: surfaces should be lightly crisp with a cooked but soft centre.

Service: serve as a light meal, hot or warm. can be reheated on a hot skillet. Avoid covering hot adai- it will sweat and loose its texture and may become soggy.

Storage: make the adai fresh but batter can be stored for 4-5 days in the fridge. slight sourness to the batter will make the adai ‘fluffy’. Discard very sour batter.

Hints: any combination of beans and lentils can be used but it is important to use the same measuring implement for all the ingredients. The proportion of latter must always approximate the volume of Rice + Urud dhal.

 

Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Gnanaletchumy Jegasothy, WA.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact