Adai

Adai is a healthy dish made using rice and variety of dals. It is thicker when compared to the regular dosas. It is a filling and healthy choice for breakfast or dinner. Though traditionally it is served with aviyal, we usually love to have with just idli milagai podi and jaggery.

Adai Recipe

Makes :  Around 8 adais

Ingredients

• Idli rice  -  1/2 cup
• Raw rice  -  1/2 cup
• Toor dal  -  1/2 cup
• Channa dal  - 1/4 cup
• Urad dal  -  2 tbsp
• Asafoetida  -  2 generous pinches
• Red chilly(round variety)  -  3
• Green chilly  -  1
• Curry leaves  -  a sprig
• Onion(I used small onions)  -  7 to 8 or as required
• Salt  -  as required
• Ginger  -  a small piece

Method

1. Wash and soak both the rice and all the dals together for 4 to 5 hours.
2. Grind the soaked mixture with green chillies, red chillies and ginger by adding required water. If making in large quantity, grind in batches. The batter should be slightly thick and coarse. 
3. Add required salt and asafoetida and mix well.
4. Just before preparing the adai, add curry leaves and finely chopped onions to the batter.
5. Heat a tawa and pour a ladle of batter in the tawa and make 2 or 3 small holes on it and pour oil on them as well. This ensures even cooking of the adai.
6. Cook on both sides in low to medium flame.
7. Serve hot with aviyal, chutney or simply with idli milagai podi and jaggery.
8. The remaining batter can be stored in refrigerator for up to 2 days.

Notes

• The batter does not need to be fermented. However if prepared after 4 to 5 hours from the time of grinding the batter, it tastes better.
• Small onions taste best for adai. If unavailable use big onions and chop them into fine pieces.
• Adjust the red and green chillies according to the spice level required.
• Prepare only the plain  batter  and add curry leaves and onion to the batter just before making the adais.
• Drumstick leaves can also be added to the batter.