Kavuni arisi kara adai
Black rice savory crepes amde with Chettinad rice and lentils is a gluten free, vegan, Indian recipe.
- 1.5 cups black rice
- 1/4 cup Moong dal
- 1/4 cup tur dal
- 1/4 cup Channa Dal
- 1/4 cup Urad Dal
- 2 long dry red chillies
To add while grinding
- 1/4 inch fresh ginger root
- 1/4 tsp crushed black pepper
- 1 tsp fennel seed
- 1/4 tsp cumin seeds
- 20 curry leaves
- salt to taste
Wash and soak the lentils and rice together for about 5 hours.
I also soak the red chillies as it is easier to grind it along with the batter.
After 5 hours remove some water used for soaking and grind the rice and lentil mix into a smooth paste of pouring consistency.
While grinding add the ginger, chillies, black pepper, fennel, curry leaves , cumin and salt
The batter is ready to use right now if you dont prefer to ferment it.
You can further ferment the batter for about 5 to 6 hours till it doubles and becomes frothy in a cool dry place (no yeast needed). Fermenting helps in better digestibilty of the lentils.
To prepare the crepes
Heat a crepe pan (griddle, dosa tawa) to medium heat.
Sprinkle a bit of water to check if the pan is ready. If you hear the water sizzle instantly the pan is ready.
Pour a ladleful of batter on the centre of the pan and spread it out in a spiral circle so that it spreads out thinner than a pancake.
Brush with oil around the sides.
Allow the adai to cook on one side and then flip over to cook the second side.
Once both sides are cooked fold and remove from the pan onto a serving plate.
Serve with crushed jaggery and dosa podi.