Kara Adai

🔥 Prep

• Rinse 200 g Raw Rice, 80 g Toor Dal, and 80 g Chana Dal thoroughly under running water until water runs clear.
• Soak the rinsed rice and dals together in sufficient water for 3 to 4 hours.
• Drain the soaked mixture completely using a colander.
• Transfer the drained mixture to a wet grinder or high-powered blender. Add 5 pcs Red Chillies, 1 tsp Ginger, and 0.25 tsp Asafoetida.
• Grind to a coarse, thick batter (similar to coarse semolina/rava texture), adding minimal water only if necessary to facilitate grinding (approx 1/4 to 1/2 cup total).
• Transfer batter to a large bowl. Add 1.5 tsp Salt and 15 pcs Curry Leaves (roughly torn). Mix well to combine. The batter should be thick and spreadable, not runny.

🔥 Cook

• 1. Heat a cast iron tawa or heavy non-stick skillet over medium heat for 2 minutes until evenly hot. Test by sprinkling a few drops of water; they should sizzle and evaporate immediately.
• 2. Lightly grease the tawa with 1 tsp Oil using a cloth or onion half. Ensure surface is coated but not pooling.
• 3. Pour 1 ladleful (approx 1/4 cup) of batter onto the center of the tawa. Immediately spread thickly in a circular motion using the back of the ladle to form a ~6-7 inch diameter crepe (approx 1/4 to 1/2 inch thick). Do not spread thin like a dosa.
• 4. Drizzle 1 tsp Oil around the edges and a few drops over the center of the adai.
• 5. Cook on medium heat for 2 to 3 minutes until the bottom turns golden brown and crisp, and the top surface appears set (pores will form).
• 6. Flip carefully using a flat spatula. Press gently to ensure even contact.
• 7. Cook the second side on medium heat for 2 minutes until golden brown and crisp. Drizzle 1/2 tsp Oil on this side if needed.
• 8. Flip once more for 30 seconds to ensure ultimate crispness on the first side. Remove from tawa.
• 9. Repeat steps 2-8 for remaining batter, adjusting heat to medium-low if tawa gets too hot and adai browns too fast before cooking through. Grease tawa lightly before each adai.

🔥 Serve

• Serve hot off the tawa with a generous dollop of fresh white butter or soft jaggery on the side.
• Accompany with coconut chutney, tomato chutney, or avial for a complete meal.
• Best eaten immediately as Kara Adai loses crispness upon standing.