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1
Combine the rice and beans, and rinse well.
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2
Soak in 500 ml (or more) water overnight at room temperature.
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3
This photo shows the rice and beans that were soaked in water for 9 hours in the kitchen at 7C.
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4
They absorbed the water and softened.
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5
Put the beans and rice mixture, 3 tablespoons water, and the ingredients in a food processor, and pulse until they become a thick liquid.
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6
It's okay if the mixture is a little lumpy.
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7
If the mixture looks like this, it's ready.
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8
If there is not enough water, add more to reach the right consistency.
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9
The batter should not be too runny.
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10
Scoop up the batter with a spoon and it should drip off slowly.
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11
Heat up a frying pan over medium heat.
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12
You don't need any oil if you use a non-stick frying pan.
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13
I used a 20 cm frying pan.
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14
When the frying pan is well heated, drop in 2 tablespoons batter, and spread it out thinly with the spoon.
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15
Spread it out as thinly as possible.
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16
After spreading it out, the surface will gradually dry up.
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17
After 2 minutes, the edges will turn golden brown.
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18
Lift it up slowly from the frying pan.
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19
Wait until it turns golden brown before flipping it over.
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20
Pan-fry the other side well for about 2 minutes, pressing the crepe down with a spatula.
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21
When you've finished making all of the crepes, they are done.
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22
I made 5 crepes in the 20 cm frying pan.
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23
It's also fun to make them in a large frying pan.
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24
In India, they fold Adai Dosa in half to serve on a plate.
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25
Serve with chutney or raita (an Indian yogurt condiment), and enjoy.
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26
I added chopped Japanese leek in this one.
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27
Coconuts and onions are popular ingredients to add to Adai Dosa, but try it with various ingredients.
