Tuesday, July 8, 2014

Spelt Purple Rice Adai (Indian style Crepe with spelt and lentils)

The grain of the week has given me this excellent opportunity to explore new grains. There is not one grain that I have come across so far that I don't like. Of the new grains I have come across there are a few that I am really partial to. While taste is one reason these new grains are exciting the history of the grain is even more interesting. I like spelt because spelt has not gone through the breeding process to change its nature completely. It tasted great in this stew with chickpeas and butternut squash.

Yes there I go again, I am never completely satisfied until I have tried making dosai with a new grain. Instead of dosai this time I tried making adai with spelt instead.

Adai tastes good when paired with some coconut chutney. The purple rice gives this dark brown color. It looks like the color of ragi adai but it does not have any ragi in it.

Spelt Purple Rice Adai
Preparation Time:20 minutes + soaking overnight
Cooking Time:30 minutes
Serves : 4-6
    For the batter
  1. 1 cup Spelt
  2. 1 cup purlpe Rice (substitute with brown rice or regular idli rice)
  3. 1 cup of moong dal (or a combination of toor dal + channa dal + moong dal - which is what I did)
  4. 2 tbsp of urad dal
  5. 2 tsp salt
  6. Wash all the grains and lentils till water runs clear. Soak the spelt separately and the rest together with enough water. Soaking overnight is best or for about 4 hours at least.
  7. Using a wet grinder or blender start grinding the spelt first and half through add the rice and lentils and blend to a fairly smooth but slightly coarse paste.
  8. Add salt and just enough water to be in a pourable consistency.
  9. Let ferment. On a hot day the batter should be fermented in about 4-6 hours. Else ferment overnight in a warm place like an oven with the light on.
  10. 1/2 onion
  11. 1 tbsp grated ginger
  12. 2 tsp of cumin seeds
  13. oil for cooking the adai
  1. Finely chop the onions or put them in a food processor or blender so they are mushed up. Crush the cumin seeds lightly.
  2. Mix the onions, cumin seeds and ginger into the batter just before making the adai.
  3. Heat a griddle, rub with oil either using a paper towel or cheese cloth and then pour a ladder of batter, using a swirling motion spread the batter evenly on the griddle, drizzle some oil around the edges. Cook on one side. Flip and cook on the other till it gets slightly crispy.
  4. Serve with coconut chutney.

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