Coriander Adai Recipe

Cooking Directions

• STEP 1.Soak the lentils and rice in water for a few hours.
• STEP 2.Drain the water and grind the lentils, rice, coriander leaves, and spices to make a smooth batter.
• STEP 3.Heat a griddle or non-stick pan and spread a ladleful of batter to form a pancake.
• STEP 4.Drizzle some oil around the edges and cook until the bottom turns golden brown.
• STEP 5.Flip the adai and cook the other side until crispy and cooked through.
• STEP 6.Repeat the process with the remaining batter.
• STEP 7.Serve the coriander adai hot with coconut chutney or sambar.

Cooking Tips

• You can add chopped onions, green chilies, or grated coconut to the batter for extra flavor.
• Make sure the batter is of pouring consistency, similar to dosa batter.
• Adjust the spice level according to your preference by adding more or less green chilies.
• You can also add a handful of soaked and drained fenugreek seeds to the batter for added health benefits.

Storage and Serving

• Coriander adai is best served hot and fresh.
• Leftover adai can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the adai in a toaster or on a hot griddle before serving.
• Serve the coriander adai with coconut chutney, sambar, or any other accompaniment of your choice.