Potato Adai

This South Indian crepe is called Potato Adai. It is made with a mix of rice and lentils, and grated potatoes and spices make it taste even better. It tastes great and is good for you for breakfast or a snack.

Ingredients:

• 1 cup rice
• 1/2 cup split Bengal gram chana dal
• 1/4 cup split black gram urad dal
• 1/4 cup yellow split peas toor dal
• 2-3 medium-sized potatoes, peeled and grated
• 1-2 green chilies, chopped
• 1-inch piece of ginger, grated
• A handful of fresh cilantro leaves, chopped
• 1/2 teaspoon asafoetida hing
• 1/2 teaspoon cumin seeds
• Salt to taste
• Water as needed
• Oil for cooking

Instructions:

Wash and soak the rice, split Bengal gram, split black gram, and yellow split peas in water for 3-4 hours

Drain the water and grind the soaked ingredients into a coarse batter, adding water as needed

The batter should be thicker than dosa batter

Transfer the batter to a mixing bowl and add grated potatoes, chopped green chilies, grated ginger, chopped cilantro leaves, asafoetida, cumin seeds, and salt

Mix everything well

Heat a griddle or non-stick pan and grease it with a little oil

Pour a ladleful of the batter onto the hot griddle and spread it into a thin circle like a dosa

Drizzle a few drops of oil around the adai and cook it on medium heat until it turns golden brown and crisp on both sides

Repeat the process for the remaining batter to make more adai

Serve hot Potato Adai with coconut chutney or tomato chutney