Adai is a nutritional dosa variety from South Indian Tamil Nadu cuisine. It is made from varieties of dal, rice and veggies can be added too. It’s packed with proteins and is a wholesome breakfast recipe. Traditional Adai recipe is instant version, I mean you don’t have to ferment the batter. In some recipe, rice and dal are ground separately, my mom grinds them all to gather into a slightly coarse batter, she also adds veggies to it. Adding veggies like grated carrots, cabbage or even drum stick leaves enhances the taste and make the adai wholesome. If you prefer plain adai, then just add onions and coriander leaves to batter and make adai. Adai is normally spread neither too thin or too thick. Restaurants serve adai with aviyal, at home I serve them with coconut chutney and some peanut chutney powder, for me that’s an heavenly combo!
Here’s my adai recipe
Channa dal/Kadalai paruppu – 1/2 cup
Toor dal/thuvaram paruppu – 1/4 cup
Masoor Dal – 1/4 cup
Urad dal – 1 fist full
Yellow Moong dal- 1 fist full
Green gram – 1 fist full
Raw rice/Idli rice(I used red raw rice) – 1/2 cup
Dried red chillies – 2-3 nos(adjust as per your spice preference)
Salt to taste
Asafoedita – generous pinch
Onions – 1 large size, finely chopped
Carrots – 1 no (grated) (optional)
Coriander leaves – 4-5 tbspn
Cumin seeds – 1 tspn
Oil – for tempering and cooking adai
Method of preparation:-
1. Soak dal and rice together for minimum 3 hours. Then grind them along with dried red chillies into a slightly coarse paste.
2. In a kadai add 1 tspn of oil. Add cumin seeds to hot oil, once it starts to splutter add asafoetida, chopped onions saute for 2 mins, then add grated carrots saute for 2-3 mins.
3. Add the sauted veggies into the batter along with salt to taste and chopped coriander leaves, mix well. If the batter is too thick add very little water, the consistency of the batter has to be thick and easy to spread. Add little water if only it becomes difficult to spread the batter.
4. Heat tawa, spread a big spoon full of batter over hot griddle, do no spread them too thin or too thick. Add little oil on adai, and cook until golden brown on both sides.
5. Healthy and tasty adai/savory lentils crepes is ready. Serve them hot with coconut chutney, or even better relish them as it is plain… they taste heavenly eaten anyways! 🙂