Southern Indian Breakfast Crepe: Rice and Bean Adai
Southern Indian Breakfast Crepe: Rice and Bean Adai

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, southern indian breakfast crepe: rice and bean adai. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Southern Indian Breakfast Crepe: Rice and Bean Adai is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Southern Indian Breakfast Crepe: Rice and Bean Adai is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have southern indian breakfast crepe: rice and bean adai using 6 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Southern Indian Breakfast Crepe: Rice and Bean Adai:
  1. Prepare 350 grams Rice (Japanese rice or Basmati rice)
  2. Get 90 ml Dried chickpeas (garbanzo beans)
  3. Make ready 2 tbsp Mung bean
  4. Make ready 1 tbsp ☆Ginger, finely chopped
  5. Prepare 1/2 tsp ☆Cumin seeds (or powder)
  6. Take 1/2 tsp ☆Salt
Instructions to make Southern Indian Breakfast Crepe: Rice and Bean Adai:
  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.

So that’s going to wrap it up for this exceptional food southern indian breakfast crepe: rice and bean adai recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!