Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak 1 cup of raw rice, 0.5 cup of chana dal, 0.25 cup of toor dal, and 0.25 cup of urad dal together in 3 cups of water for at least 6 hours.

2. 2

   Grind the soaked ingredients with 4 dried red chilies, a 1-inch piece of ginger, 10 fresh curry leaves, 0.5 teaspoon of fenugreek seeds, and 0.5 teaspoon of salt, adding 0.5 cup of water gradually, into a coarse batter, then allow the batter to ferment overnight at room temperature.

3. 3

   Thoroughly clean 1 pound of baby octopus, removing the beak and eyes, then cut them into 1-inch pieces and marinate with 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 0.25 teaspoon of salt for 20 minutes.

4. 4

   Heat 1 tablespoon of coconut oil in a pan over medium heat, add the marinated octopus pieces, and cook them for 15-20 minutes until they are tender, then set aside.

5. 5

   In a blender, combine 1 cup of grated fresh coconut, 2 chopped green chilies, a 0.5-inch piece of ginger, 0.25 teaspoon of salt, and 0.25 cup of water, grinding to a smooth chutney consistency.

6. 6

   Heat 1 tablespoon of coconut oil in a small pan, add 0.5 teaspoon of mustard seeds and let them splutter, then add 1 teaspoon of urad dal and 5 fresh curry leaves, and pour this tempering over the coconut chutney.

7. 7

   Gently fold the cooked octopus pieces into the fermented adai batter, ensuring even distribution.

8. 8

   Heat a griddle over medium heat, drizzle 1 teaspoon of coconut oil, pour 0.5 cup of the octopus adai batter onto the griddle, spread it into a circle, and cook for 3-4 minutes per side until golden brown and cooked through, repeating with the remaining batter.