Ingredients

Let’s Cook!

• 1
  Combine the rice and beans, and rinse well.
  
• 2
  Soak in 500 ml (or more) water overnight at room temperature.
  
• 3
  This photo shows the rice and beans that were soaked in water for 9 hours in the kitchen at 7℃. They absorbed the water and softened.
  
• 4
  Put the beans and rice mixture, 3 tablespoons water, and the ☆ ingredients in a food processor, and pulse until they become a thick liquid. It's okay if the mixture is a little lumpy.
  
• 5
  If the mixture looks like this, it's ready. If there is not enough water, add more to reach the right consistency.
  
• 6
  The batter should not be too runny. Scoop up the batter with a spoon and it should drip off slowly.
  
• 7
  Heat up a frying pan over medium heat. You don't need any oil if you use a non-stick frying pan. I used a 20 cm frying pan.
  
• 8
  When the frying pan is well heated, drop in 2 tablespoons batter, and spread it out thinly with the spoon. Spread it out as thinly as possible.
  
• 9
  After spreading it out, the surface will gradually dry up. After 2 minutes, the edges will turn golden brown. Lift it up slowly from the frying pan.
  
• 10
  Wait until it turns golden brown before flipping it over. Pan-fry the other side well for about 2 minutes, pressing the crepe down with a spatula.
  
• 11
  When you've finished making all of the crepes, they are done. I made 5 crepes in the 20 cm frying pan. It's also fun to make them in a large frying pan.
  
• 12
  In India, they fold Adai Dosa in half to serve on a plate. Serve with chutney or raita (an Indian yogurt condiment), and enjoy.
  
• 13
  I added chopped Japanese leek in this one. Coconuts and onions are popular ingredients to add to Adai Dosa, but try it with various ingredients.