Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup parboiled rice, 0.5 cup chana dal, 0.25 cup toor dal, and 2 tablespoons urad dal thoroughly, then soak them together in enough water for at least 6 hours or overnight.

2. 2

   Drain the soaked rice and dals, then grind them into a slightly coarse batter with 3-4 dried red chilies, 1 inch fresh ginger, and approximately 0.5 cup water until smooth but textured; add 1 teaspoon salt, mix well, cover, and let the batter ferment in a warm place for 8-10 hours until slightly risen.

3. 3

   Boil 250 grams cubed raw jackfruit in salted water for 15 minutes until tender, then drain completely and shred it slightly with a fork.

4. 4

   Heat 1 tablespoon coconut oil in a small pan, then add 1 teaspoon mustard seeds and 0.5 teaspoon cumin seeds, allowing them to splutter before adding 10-12 fresh curry leaves and 1 small finely chopped onion, sautéing until the onion becomes translucent.

5. 5

   Stir the shredded jackfruit into the tempered spices and sauté for 2-3 minutes to infuse flavors, then remove from heat and allow to cool slightly before mixing into the fermented adai batter.

6. 6

   Heat a flat griddle or non-stick pan over medium heat, drizzle with a little coconut oil, then pour about 0.5 cup of the jackfruit adai batter onto the hot griddle and spread it into a thin 6-7 inch pancake.

7. 7

   Cook the adai for 3-4 minutes on one side until golden brown and crisp, drizzle 0.5 teaspoon coconut oil around the edges, then flip and cook for another 2-3 minutes on the other side until cooked through and nicely browned.

8. 8

   Serve the warm Kathal Adai immediately with coconut chutney or sambar.