The Indian subcontinent offers a cornucopia of grains and lentils pancakes: dosa, chakuli pitha, uttapam, pesarattu, adai, chitau… Here is a simple, unfermented one inspired by adai. Not your mother’s adai. If you can believe it, this is even better!
It takes a little planning (prepping overnight) but made even simpler with the use of a no-fuss waffle maker. The waffle provides larger browned surface area and even little pockets to trap the accompanying sauces. Enjoy!
Special tools:
Food processor; waffle maker; silicone brush
Ingredients
Makes 4 waffles (8 portions)
- Soak separately overnight or until bite-test (few hours) in plenty of cold water: 1 1/4 cup grains + 1 cup lentils
- Flavor base I: Saute in a little sesame oil : 1 tsp skinned white (urad) lentils + 3 stalks of curry leaves + ¼ cup desiccated coconut + 1 red dry chili
- Flavor base II: 1/4 cup chopped cilantro + 1/2 cup diced onions + 1/4 tsp heeng + 1/4 tsp turmeric powder + 1/2 inch ginger, microplaned + salt to taste
- 1/8 cup oil for the waffle maker
Method
Drain the grains and lentils and process in a food processor with the Flavor Base I till smooth. Don’t worry if the batter continues to be a wee bit gritty– the soaking has hydrated it and it will steam during the cooking. Mix in the Flavor Base II ingredients. The batter will be thick.
Use about 1 cup of the thick batter at a time in the waffle maker (follow manufacturer’s instructions). Use a little oil with each use. It takes about 4 minutes for each.
Serve warm with Indian chutney or sambar.
Notes, hints, tips:
- The grain/cereal used here is oats (steel-cut). The lentils used here is of 4 kinds, equal in volume: toor, masoor (with skin); black urad (with skin), black eyed peas. The use of lentils with skin adds fibre and nutrients, with no compromise on taste.
- The traditional way to make it is crepe-style in a pan/skillet (see picture below): this takes a lot of patience, care and skill.
- To my delight, I discovered that the waffle maker works remarkably well, and, makes an even better presentation!
The batter has no leavening agent and no fermentation– then how come the waffle making works? The staple ingredients –grains, lentils– are well hydrated (passed the bite-test ). The trapped moisture steams with heat making the interior deliciously fluffy without being pasty. And, the outer layer is invitingly crisp.
