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 1/4 cup rice, plus 1 cup beans.  3 cups water, split amongst them. Soak overnight.   Next morning.  Drain.  Curry leaves, red chiles, coconut, salt, cumin, black peppercorns.  Grind seasonings with rice + 1/3 cup of water. Add the rest of the drained beans. Add 2/3 cup of water when it gets too thick to grind.  You end up with 2 1/2 cups of batter (give or take). You might need to add more liquid to your batter to grind it down. You don't need a smooth batter. Slightly chunky is normal, and to be expected.   See? It's relatively thick.  Make small ones, if you wish. FRY ON MEDIUM HEAT. If the pan is too hot, it'll burn before cooking.  See how they change colour? That's how you know it's time to flip.  Unf.  Or, make 'em big.  Eat.
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May 12, 2014 01:10
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Variations: Some people just use those multi bean soup mix thingies that you can buy in the store. It works great. Just keep the ratios the same. Ginger is your friend. Feel free to add lots of grated ginger with the seasonings. I had none, so I didn't add any. Also, onion is great. Feel free to add onion in with the seasoning if you like, and it'll be soooo good omg. I didn't have onion. Garlic is allowed, but not common. Also, feel free to add any finely chopped veg. You can add sliced onion, or finely grated carrot, or whatever else you have lying about. It's good with all the things.
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May 12, 2014 01:14
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And now I know how to use up the miscellaneous dry beans in my pantry. Does the type of rice matter much? I think I have brown and basmati in stock.
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May 12, 2014 17:40
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Dimloep posted:And now I know how to use up the miscellaneous dry beans in my pantry. Does the type of rice matter much? I think I have brown and basmati in stock. I've used both, and they come out fine. For the brown rice, start the soak with hot (tap) water, and you'll be fine.
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May 12, 2014 17:47
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This looks amazing. Is it served as a starter or with a main? Is there something you'd usually serve alongside like raita?
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May 12, 2014 17:51
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Loved the dosa I made with your instructions, going to have to try this some time too. 
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May 12, 2014 17:55
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Beep Street posted:This looks amazing. Is it served as a starter or with a main? Is there something you'd usually serve alongside like raita? Geeeeeenerally coconut chatni, or sambhar or rasam. I made the little mini ones to get the pan greased up properly, because otherwise the large ones like to stick like hell. But generally, it's a main dish. @Miche: Adai is a lot less finicky than dosa. This thing requires no fermentation of the batter. You just soak your things, grind it all, and fry it up.
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May 12, 2014 19:43
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Dino, your posts now get a "when are you making that?" response when I mention Indian food to Mrs Creature instead of a face that says "Ew not again." Thanks for the recipe, I am happy to say my beans and rice are soaking now. I can't wait to make these. Even her 8 year old daughter has really opened up to a lot of the stuff you post.
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May 12, 2014 20:29
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Whoa. Thanks for the kind words, Creature. I hope that they turn out great for you.
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May 12, 2014 20:47
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Holy poo poo I have nearly all of these ingredients, including frozen curry leaves - the only thing missing is toor daal. It's okay to just make this with channa daal, moong daal, masoor daal and rice, right?
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May 12, 2014 21:26
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Sjurygg posted:Holy poo poo I have nearly all of these ingredients, including frozen curry leaves - the only thing missing is toor daal. It's okay to just make this with channa daal, moong daal, masoor daal and rice, right? Absolutely. You can even just use those multi bean mixes you get in the store to make soup from. You can use any combination of beans that you have.
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May 12, 2014 21:35
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Would ground fresh turmeric be too bold here? I have so much fresh turmeric and I need to find ways to spend it 
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May 12, 2014 21:37
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Sjurygg posted:Would ground fresh turmeric be too bold here? I have so much fresh turmeric and I need to find ways to spend it Not at all. It tends to need a fair bit of seasoning. Notice that for like 1 cup of beans total, and 1/4 cup of rice, I'm using like three red chiles, and black pepper to boot. You'll get an extremely lovely aroma from it. It'll be lovely. You should, however, add some ginger to counterbalance the strength of fresh turmeric. Ever thought of drying some of the fresh turmeric, and growing the rest? It apparently grows a treat, and provides you with all the turmeric you'll ever need.
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May 12, 2014 21:46
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Thanks for the tip! I'll give it a shot, for sure. Both the adai and growing turmeric 
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May 12, 2014 22:58
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Bump to show this thread some love because I've made these twice and can't ever find this thread. I threw some onions in these because I had them around in the fridge. I probably could have browned them more but I didn't know how fast they'd cook. These things are delicious to make for any meal in my opinion.
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Jun 8, 2014 02:26
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Whoa. Those look lovely. Now that you have the basics down, you can tweak it to your liking. For example, sometimes I like to make the adai thinner, and have it be like a more hearty dosa. You can shred up and add any veg you have lying about. If it's a hard vegetable, like potatoes, it'll take too long to cook, but carrots, onions, bell peppers, chili peppers, and other such things go great in adai.
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Jun 9, 2014 03:10
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Would this work with an immersion blender? I have a feeling it wouldn't get smooth enough.
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Jun 28, 2014 05:09
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Invisible Ted posted:Would this work with an immersion blender? I have a feeling it wouldn't get smooth enough. You don't need it as smooth as dosa. It just needs to be ground to a thick batter.
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Jun 28, 2014 13:48
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I'm gonna try fermenting it, any tips?
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Jun 28, 2014 19:29
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Wachepti posted:I'm gonna try fermenting it, any tips? It ferments after grinding. To facilitate fermenting, add a few fenugreek seeds to the rice before you soak.
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Jun 29, 2014 14:35
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