[header] How to make adai [title] Soak the rice, pigeon peas, chickpeas and lentils separately in water. [step] Use one large bowl for the rice and another large bowl for the pigeon peas, chickpeas, and lentils, which may be soaked together. Let all ingredients soak for at least 3 hours.
[header] How to make adai [title] Soak the rice, pigeon peas, chickpeas and lentils separately in water. [step] Use one large bowl for the rice and another large bowl for the pigeon peas, chickpeas, and lentils, which may be soaked together. Let all ingredients soak for at least 3 hours.
[title] Drain and rinse the rice through a strainer. [step] Use a strainer to rinse any starchy pieces of dough that you cooked away as well as any fluff that the rice went through. It is especially important to soak the lentils, pigeon peas, and chickpeas until they are soft. You may need to soak them for as long as 4-5 hours. [substeps] Briefly watch the peas and lentils to see if they stick. Is it ready? When a green colour gives rise to the rice, rice is ready. [title] Stir the wet ingredients together until they are fully incorporated. [step] Grab a paper towel and wipe off all the wet ingredients.