Sunday, July 1, 2012
Spinach Adai / Spicy Spinach Crepes
Split Chickpeas / Chana Dal / Bengal Gram - 1/3 cup
Yellow Pigeon Pea / Tur Dal - 1/3 cup
Brown Rice - 1 cup
Baby Spinach - around 3 packed cups (around 8 oz)
Fresh Coconut - 1/4 cup, chopped
Black Pepper - around 20 peppercorns
Dried Red Chili - 3
Cumin Seeds - 1 tsp
Coriander Seeds - 1 tsp
Oil - 2 tsp
Green Chili - 2 (optional)
Makes around 20 small adais.
Soak rice and the lentils together for 2 to 3 hours.
Heat 2 tsp oil in a skillet. Add the cumin seeds, coriander seeds, red chili and black peppercorns and saute for a minute. Then add the baby spinach and cook for a couple of minutes till the spinach leaves are just wilted. Remove from heat and cool.
Mix rice lentil mixture, wilted spicy spinach, chopped coconut pieces and salt together. If using green chilies, add the chopped chilies as well.
Blend everything together to a smooth mixture by adding a little water. The mixture should be like a pancake batter.
Heat a cast iron skillet on medium low heat. Dip a small piece of folded paper towel in oil and rub over the skillet. Pour a ladle full of batter on the skillet and spread to make a thin dosa with the back of the ladle. Add a few drops of oil around the dosa. Once the bottom side has properly cooked, the edges of the dosa begin to brown and it can be easily flipped. Cook on the other side for a couple of minutes more.
Serve immediately with savory tomato and onion chutney and gun powder.
Adapted from http://www.loveandlentil.com/2012/03/spinach-adai-rice-lentil-crepe.html
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