South Indian Breads

I suppose the term "breads" could be disputed. Or maybe not. There are so very many types and styles of bread-like recipes abounding in India. A whole lot of them are specifically a breakfast type of food. Some are sort of sub-titled as "vegetarian omelets." This term is used since the bread is a breakfast food, often filled with vegetables of various kinds, sometimes few and sometimes many, and they are eaten as is with maybe one of the soup-like lentil dishes and some chutney. 

Akki Roti or Rice Flour Pancakes

To date, I have come across one bread using rice as the base, called Akki Roti ("roti" refers to a bread of some kind). Then there is another called Besan Chilla, using chickpea flour made from the Indian brown chickpeas, and I found that makes a difference. The third is one called Adai, and is made from a similar mix to the way Idli are made; a mix of rice and urad dal with a little moong dal added in. All three of these have some vegetables added, usually at least shallot or scallion, and maybe garlic, some with ginger, some with coconut, carrots, cilantro. Some may have tomato. I guess it all comes down to what one prefers in one's "omelet." 

"When making an Indian recipe that calls for Besan, or chickpea flour, the type of chickpea used to make Besan flour is not the large, white garbanzo bean  that we know in the U.S., but in fact made from Channa Dal or Desi Chickpeas, different from large white chickpeas. White chickpea flour does not act the same in Indian recipes. The flavors are very different in besan made from Channa Dal. If making something that calls for Besan flour in an Indian recipe, look for an Indian brand, or your recipe may well not come out as you expect."

BESAN CHILLA / CHEELA

Besan Chilla (or Cheela) uses besan (brown chickpea flour, read above). Brands I have seen on Amazon, and used are Taj, Laxmi or Rani, though there are other brands. All these state on the packaging that they are made with channa (dal), which is what is needed. 

Uttar Pradesh

Just used as bread alongside your morning eggs, these would be perfect, though they are so good, you would want them for any meal. These are also called Besan Puda in many places, and they are a northern Indian (Uttar Pradesh and places north) type pancake / vegetarian omelet preparation. Read the note below the recipe for other ideas to substitute for the carrots. But the flour used is also varied. Obviously, as they are called Besan Chilla or Besan Puda, Besan flour is the main flour used. However, some recipes call for substituting a small amount of the overall amount of besan flour (start with a quarter-cup) with oats ground to flour, semolina flour, rice flour and possibly others.

These come out about ⅛-inch thick or so. If you prefer, thin the batter a bit more with water and make them thinner, more crepe-like and crisper.

⇢ ⇢ Not everyone will have Carom/Ajwain seeds in their spice cabinet. If you find yourself in this situation, use a pinch of dried thyme leaves in the mixture, or 2 teaspoons if the thyme is fresh. As for asafetida, do click the link to read more about it. It is a dried resin and it stinks. . . until, that is, it is exposed to heat, whereupon it magically transforms into the smell of onions. Use it or not, as desired.

Besan Chilla or Chickpea Flour Pancakes with Carrot

Besan Chilla / Cheela

Makes about 6 to 8 unleavened pancakes
1½ cups besan flour (see above)
½ teaspoon salt
¼ teaspoon carom / ajwain seeds
¼ teaspoon ground cumin
Pinch of asafetida, optional
2 inch piece ginger, finely minced
2 scallions, minced
1 carrot, grated finely
1 green chili, de-seeded, minced
1 tablespoon cilantro, finely minced
1 - 2 tablespoons ghee or oil

In a mixing bowl, stir together the besan flour, salt, carom/ajwain and cumin. Add in all the vegetables and mix together, then slowly add in 5 to 6 tablespoons of water, until the consistency is that of heavy cream. 

Have a skillet heating on medium to medium-low heat. Lightly brush the pan with ghee, and pour a ladleful of the batter into the pan, swirling the pan to get an even crepe / pancake about 6 inches in diameter. Cook for 35 to 40 seconds, then gently flip and cook the opposite side for 35 to 40 seconds. Repeat with the remaining batter.

NOTE: The kind of vegetable added can be many things: alternate the carrots with such things as chopped spinach, zucchini, bell pepper, tomato, or a smaller amount of all of these.

~~~~~~~~~~~~~~~~~

ADAI

Adai

The only one of these three breads with any advance planning required is the Adai. It is simple to soak the rice and lentils overnight, then blend them in the morning, adding in whatever else is desired. Obviously, you will need to have short grain rice, toor/tuvar/ardhar dal (dried, peeled, split pigeon peas), urad dal (dried, peeled, split black gram) and moong dal (dried, peeled, split mung beans). Otherwise the methodology is simple. Adai are another of many, many south Indian unleavened bread / pancake-like breakfast or any meal treats, originating from southern India, Tamil Nadu and possibly Sri Lanka. They can be used as a mid-afternoon snack as well. Generally eaten with a chutney or soup to accompany, these are delightfully flavored. While these take some advance planning, they are simple to make, and are my personal favorite of these three, though they are all so very good.

Adai

Adai with accompaniments

Makes about eight (8-inch) unleavened pancakes

¼ cup idli rice (short grain white rice)
¼ cup pre-cooked, cooled rice 
¼ cup toor dal (dried, peeled, split pigeon peas)
⅛ cup (2 tablespoons) urad dal (dried, peeled, split black gram)
⅛ cup (2 tablespoons) moong dal (dried, peeled, split)
1½ cups water for soaking
-----
½ teaspoon salt
⅔ - ¾ cups water
-----
1 tablespoon fresh ginger, grated
3 - 4 cloves garlic, minced
½ - 1 teaspoon Kashmiri chili powder
½ teaspoon asafetida
⅓ cup minced shallot
8 - 10 curry leaves, chopped lightly
¼ cup cilantro, minced
Oil, for frying the adai

This recipe can be done in various ways. 

1. One way is to soak the rices and lentils (whether for 3 hours or overnight) and proceed with the recipe directly after the soaking time. 
2. If soaked overnight, it is easy to pick up making this for breakfast. 
3. Another way is to soak the lentils, drain and grind, and then let them “ferment” overnight before proceeding with the recipe. This would require the initial soaking to take place earlier in the day.

Combine the first 5 ingredients in a large bowl and rinse repeatedly, stirring and agitating the grains, until the water runs nearly clear. Drain well, then add in the 1½ cups of water. Cover lightly and set the mixture to soak for at least 3 hours, or overnight.

To proceed, drain the lentil rice mixture well and pour into a blender container. Add in the half-teaspoon of salt and ⅔ cup of the water, reserving the remainder to use if needed. Blend the mixture to a thick batter, relatively smooth. If it is too thick, add some of the remaining water. Let the batter rest for about 20 minutes, or up to 2 hours, for more immediate use. If fermenting overnight, reserve the salt to add the next day.

When ready to make the adai, add in the remaining ingredients, except the oil, and stir well. Have ready a fairly hot skillet and add a little oil. It is good to have some of the cooking oil in a small bowl nearby with a pastry brush, also.

Pour a small ladle-full of the batter into the hot skillet, spreading the mixture slightly outwards with the back of the ladle, make a thin, but not too thin flat bread. Make a small hole in the center, about finger-width. This is said to help them cook more evenly, though some do this and some do not. Using the pastry brush dipped in a little oil, dab some oil into the center hole, then around the edges of the adai. Cook for about 1½ minutes on the first side, or until it gets golden browned in spots, then flip and cook for another minute or so, as needed. Serve immediately.

These are great served with unsalted butter, idli podi, tomato chutney, nariyal chutney, and/or one of the “soups,” such as Sambar.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.