My Adai batter is too coarse/gritty. How fine should the lentils be ground for the perfect texture?

Question

Is your Adai batter too coarse or gritty? Learn how fine the mix of lentils should be ground to achieve the perfect, traditional texture.

Answer 1

For a smooth Adai batter, grind the lentils to a consistency slightly coarser than semolina but finer than cracked wheat. The batter should be thick but pourable, without large, unground pieces.

Detailed Explanation:

Achieving the right texture for Adai batter is crucial for the final dish. The lentils and rice need to be ground to a specific consistency to ensure the Adai cooks evenly and has a pleasant mouthfeel. Here's a step-by-step guide to getting it right:

1. Soaking: Soak the lentils (toor dal, chana dal, urad dal) and rice together for at least 4-6 hours, or preferably overnight. This softens the grains and makes grinding easier.
2. Grinding: Use a high-powered blender or grinder. Add water gradually while grinding. The key is to add just enough water to create a smooth paste without making the batter too runny.
3. Consistency Check: Aim for a texture that is slightly coarser than semolina (rava) but finer than cracked wheat (dalia). You should still feel a slight graininess, but there shouldn't be any large, unground pieces of lentils or rice.
4. Fermentation (Optional): While not always necessary, allowing the batter to ferment for a few hours can enhance the flavor and texture of the Adai.
5. Adjusting Consistency: If the batter is too thick, add a little water to reach a pourable consistency. If it's too thin, add a tablespoon or two of rice flour or besan (gram flour) to thicken it.

Pro Tip:

Soaking the lentils and rice in warm water can significantly reduce the grinding time and result in a smoother batter. Also, avoid over-grinding, as this can make the batter gummy.