Southern Indian Breakfast Crepe: Rice and Bean Adai

Name: Southern Indian Breakfast Crepe: Rice and Bean Adai
Yield: 2 servings
Cuisine: American
Ingredients: 350 grams Rice (Japanese rice or Basmati rice); 90 ml Dried chickpeas (garbanzo beans); 2 tbsp Mung bean; 1 tbsp ☆Ginger, finely chopped; 1/2 tsp ☆Cumin seeds (or powder); 1/2 tsp ☆Salt

cookpad.japan @cookpad_jp

This is our standard breakfast recipe in our house. My parents eat another kind of Dosa (bean crepe), but it requires a certain type of beans and they are hard to get hold of, so I make this one a lot, since I can make it easily using the ingredients I normally have at home. It's also delicious served with egg omelet, vegetable stir-fry, or potato salad.

The batter should not be too runny, and should be a little thicker than pancake batter. Having said that, even if the batter became too runny, it will turn out tasty after pan-frying it thinly. You can use either Basmati rice or Japanese rice. Rice flour may work as well. Recipe by Plabar

cookpad.japan @cookpad_jp

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Ingredients

2 servings

350 gramsRice (Japanese rice or Basmati rice)
90 mlDried chickpeas (garbanzo beans)
2 tbspMung bean
1 tbsp☆Ginger, finely chopped
1/2 tsp☆Cumin seeds (or powder)
1/2 tsp☆Salt

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Steps

1

Combine the rice and beans, and rinse well.
2

Soak in 500 ml (or more) water overnight at room temperature.
3

This photo shows the rice and beans that were soaked in water for 9 hours in the kitchen at 7℃. They absorbed the water and softened.
4

Put the beans and rice mixture, 3 tablespoons water, and the ☆ ingredients in a food processor, and pulse until they become a thick liquid. It's okay if the mixture is a little lumpy.
5

If the mixture looks like this, it's ready. If there is not enough water, add more to reach the right consistency.
6

The batter should not be too runny. Scoop up the batter with a spoon and it should drip off slowly.
7

Heat up a frying pan over medium heat. You don't need any oil if you use a non-stick frying pan. I used a 20 cm frying pan.
8

When the frying pan is well heated, drop in 2 tablespoons batter, and spread it out thinly with the spoon. Spread it out as thinly as possible.
9

After spreading it out, the surface will gradually dry up. After 2 minutes, the edges will turn golden brown. Lift it up slowly from the frying pan.
10

Wait until it turns golden brown before flipping it over. Pan-fry the other side well for about 2 minutes, pressing the crepe down with a spatula.
11

When you've finished making all of the crepes, they are done. I made 5 crepes in the 20 cm frying pan. It's also fun to make them in a large frying pan.
12

In India, they fold Adai Dosa in half to serve on a plate. Serve with chutney or raita (an Indian yogurt condiment), and enjoy.
13

I added chopped Japanese leek in this one. Coconuts and onions are popular ingredients to add to Adai Dosa, but try it with various ingredients.