Multi-grain & whole-pulses Adai - Grains & Lentils Spicy Pancakes

For those who are not familiar with adai, it is a heavier and coarser version of a dosa. The traditional version has a combination of raw & parboiled rice with Toor dal, chana dal & urad dal. I prefer a multi-grain and whole pulses version. I generally use a non-stick pan so I use very little or no oil while making it.

I once served this non-traditional adai to a few friends who completely believe in the traditional version and they couldn't tell the difference.

INGREDIENTS

I usually use ½ or ¹/₃ cup each of the different grains and pulses. I have listed a few options you don't have to use all the grains or pulses listed, use the ones you have at home. With the Pulses I prefer using the whole pulses as its more nutritious. If you are looking for a Gluten free option then do not add wheat, barley, oats (there is a divided opinion on if oats is gluten free or not but if you want to be safe the avoid it)

• GRAINS - 2 cups (Raw Rice; Brown Rice; Red rice, Parboiled Rice; Ragi; Buckwheat;  Wheat; Oats, Barley, Quiona) 
• PULSES - 1 ½ cups (Toor dal, Mung Dal, Masoor Dal, Chana Dal, Urad Dal) 
• Dry Red chilly – 5 to 6 (increase or decrease based on your taste)
• Asafoetida / Hing – ½ tsp
• Salt to taste
• Curry leaves – 15 to 20
• Oil (for making adai) – as needed

OPTIONAL INGREDIENTS to add to the batter: (you can add one or a combination of the below options)

• Finely chopped onion – 1
• Fresh Drumstick leaves, de-stemmed and roughly chopped – 1 sprig
• Methi / Fenugreek leaves, de-stemmed and roughly chopped – 1 sprig
• Grated carrot – 1
• Roughly chopped baby spinach – 2 to 3 cups
• Grated coconut – 3 tbsp

METHOD

• Wash the rice and pulses and soak for a minimum of 5 hours. I generally soak them overnight especially if you are using whole pulses.
• Add salt, hing, red chilly and curry leaves and grind to a semi-coarse batter. Do not add a lot of water while grinding. The adai batter is generally thick.
• If you are making it for kids then you can avoid the chilly.
• You can add any one or a combination of ingredients from the optional ingredients if you like. I prefer drumstick leaves when I have the. Drumstick leaves are rich in iron. Other options that I like are fenugreek leaves, spinach and onion
• After the batter is ready start making your adais.
• Heat a flat griddle/ dosai pan. If you are not using non-stick pan but an iron pan then let the pan heat up well before you pour the batter on it.
• Grease the pan with a little oil then pour a ladle of batter and spread in a circular motion just  like you make a dosa. 
• Make a hole in the middle of the adai to pour in a few drops of oil. This will help cook the adai faster. Put a few drops of oil on all the sides.
• Keep in low fire so the adai cooks well on one side then flip it over.
• You could add few additional drops of oil if you like the adai to get a little crispy
• Hot Adai can be served with Avial, butter, molaga podi, jaggery or chutney of your choice.
• I prefer my adai with a little butter (I use nuttlex - non-dairy butter), molaga podi and a banana.