Adai > Rajeev@twain.ee.cornell.edu
beans, indian, pancakes, rice
1 cup rice
1/3 cup urad daal
1/3 cup channa daal
1/3 cup yellow split peas
1 teaspoon salt
1 teaspoon red chili powder
1 large onion; minced; or
1 medium carrot; grated; or
1/4 cup coconut; grated
Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a large vessel. Soak in a lot of water for about 2 hr.
Grind the soaked mixture with Chili Power and salt coarsely, without adding much water.
Ferment for about 3-4 hr, then refrigerate or - Freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm).
Add either onions, carrot, or coconut before preparing.
[M says: the recipe ends here, but what you do is you dump say 1/4 c of this batter into a hot lightly greased pan or onto a griddle and cook flattish pancakes.]
- Freezing Notes
If - Freezing, only ferment for about an hour. The mixture will have to left outside for a while before being ready to use. From: Michael Loo Date: 26 Jul 97 National Cooking Echo Ä
Yield: 1 servings