Cholam adai, a thick south-indian style pancake made of jowar/sorghum and a combination of dals. A healthy and hearty meal anytime
Course Breakfast, Main Course
Cuisine Indian, South-Indian
Keyword Adai dosai recipe, Easy vegan recipe, gluten-free recipe, How to make adai, Meal ideas, Millet adai, Millet recipe, Quick and easy breakfast, Quick and easy dinner
Prep Time 4hours
Cook Time 30minutes
Total Time 4hours30minutes
Indian style mixie or any heavy blender
Tava to cook the adai/pancake
½CupTuvar dal/toor dal/Tuvaram paruppu
½CupChana dal/Kadalai paruppu/Gram dal
½CupMatta rice/Raw rice
4-5nos red chilies
½teaspooncoriander seeds/dhaniyaoptional, but enhances flavor
a small piece of gingeroptional
handful of curry leaves
fistful of coriander leaves
salt to taste
Take Jowar/Sorghum, Tuvar dal. Chana dal and rice together in a bowl. Wash them twice and let it soak in water for 3-4hours
After the said time, drain the excess water, take the ingredients in a mixer jar, add chilies, coriander seeds, fresh curry leaves, coriander leaves and ginger to this and grind it to a batter. Use about ½ cup of water while grinding.
The batter should be a bit thick than idly/dosa batter. And also need not be fine like idly/dosa batter, since it is adai, little coarseness will give a nice crisp to the adai.
Let the ground batter rest for 10 minutes. Now add salt to the batter and mix well
Let us make the adai
Heat a dosa pan/tava. I use cast iron pan. Heat it in medium flame for 2 minutes, then add a dab of gingely oil to the hot pan, wipe it well with a paper towel
Now pour a ladle of batter in the middle of the tava, and spread it in circular motion using the ladle Add a teaspoon of gingely oil to the adai and make a small hole in the center with the turner and add some gingely oil in the center too.
Since the adai is made little thick, making hole in the center, helps in even cooking of the adai.
Once it gets brown on the edges, turn and cook the other side too. Remove it to a serving plate and serve warm along with a bowl of aviyal or your favorite chutney.