Adai Recipe – Healthy Adai Recipe

Adai is a wholesome breakfast/dinner recipe. Unlike dosa u dont have to wait until the batter is fermented. You can use it right away after grinding. This protein packed adai goes well with jaggery & ghee, coconut chutney, dosa podi or aviyal. My favourite combo is jaggery and ghee 🙂 Adding Vazhaipoo to this Adai makes it even more healthier.

Now to the recipe….

Adai Ingredients:

• Idli rice – 2 cups
• Raw rice – a fistfull
• Chana Dal – 3/4 cup
• Toor Dal – 1/4 cup
• Red Chillies – 4 to 5
• Salt – as needed
• Onions – 2 finely chopped
• Asafoetida – 1/2 tsp
• Curry leaves – 2 sprigs
• Gingely Oil – For drizzling

Method:

• Soak rice(along with red chillies) and dals separately for a minimum of 2-3 hours.

• In a grinder/mixer grind the soaked rice and red chillies first. When they are half done ( a very coarse texture) add the soaked dal along with the rice and grind to a coarse batter. Refer pic for texture. Add salt and asafoetida at the end so that it gets mixed evenly.

• Add chopped onions and curry leaves to the batter. The batter should be thicker than the normal dosa batter. If its too thick add a little water.

• Heat a tawa. Drizzle some oil and spread a laddle full of batter like we do for dosa. Drizzle a little oil. Once it is cooked on one side flip the adai and cook the other side until golden brown.

Serve hot with your choice of accompaniment.

Tips:

1. U can add drumstick leaves to the adai batter. It gives a unique flavor.
2. U can add chopped sambar onions for a better flavor.
3. Adai will take a longer time to cook when compared to dosa. So be patient.
4. The red chillies I get here are very spicy, so have added only 4-5 nos. U can increase it according to your requirements.

– By Sundari Nathan