Adai is a type of dosai made with lots of Protein rich lentils and grams. Adai is made with a batter made up of lentils and grams soaked in water and ground. The freshly ground batter is spread in a tava as dosa and cooked on both sides with oil or ghee. Adai serves as an ideal morning breakfast recipe or night tiffin recipe.
The ideal side dish suitable for adai is red chilli chutney or avial. But usually adai is served with avial in restaurants or hotels. Both together form a very good combination ideal for morning or night. Adai is easy to make, nutritious and superb to taste.
Here goes the adai recipe
- Idli rice – 1 cup
- Raw rice – 1 cup
- Tuvar dal – ½ cup
- Chana dal (kadalai paruppu) – ½ cup
- Urad dal – ¼ cup
- Green gram dal (pasi paruppu) – ¼ cup
- Salt – to taste
- Asafoetida – ½ tsp
- Red chilli – 8
- Fennel seed – 1 tsp
- Garlic gloves – 5
- Onion – 2
- Coriander – ½ cup
Rinse idli rice, raw rice, tuvar dal, chana dal, urad dal and green gram dal thrice and soak it for about two hours.
Grind this in a mixie along with red chilli, fennel seed, garlic cloves, salt and asafoetida coarsely (like rava).
Chop onion and coriander finely. Add onion and coriander to the adai batter and mix it well.
Heat iron tava in the gas stove and grease it with little oil. Spread the batter in to thin or thick dosa.
Sprinkle oil all the sides of the adai and cook well both the sides till crisp. Here I served adai with coconut chutney, red chilli chutney and avial with butter and jaggery.
If you want adai to be thin, you can add little water.
If you want you can add add ½ tsp turmeric powder.
If you want you can add ginger, curry leaves, Drumstick leaves, grated carrot, grated coconut and so on.
You can store the leftover batter in the freezer and use for a day or two.
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