Adai (Rice & Lentil crepes) is a popular breakfast in Tamil Nadu. The best side dish for Adai is Aviyal. Few like to eat it with Jaggery or Sugar. Unlike Dosai, it is bit heavier version since it has loads of pulses. The basic Adai recipe uses three main pulses/dal Toor Dal, Channa Dal, MoongDal along with the regular Idli Rice and Urad dal.
The best part of this recipe is you don’t have to worry much about perfect proportions kf the ingredients. You can customize based on the availability of pulses. A little higher quantity of Toor dal or a little less quantity of Channa dal wont cause many changes to the output.
If you take one cup of idli rice, you need of 1.5 cups of pulses. The batter needs less time for fermentation unlike plain dosai batter.
For variations : Try adding a handful of Horsegram (kollu), masoor dal along with other dals. While grinding you can add 10-12 shallots too. Gives a nice flavor,aroma to Adai.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 4 hours for soaking & fermentation |
| Servings |
Adais
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- 1 cup Idli Rice
- 1/2 cup toor dal
- 1/2 cup Channa Dal
- 1/2 cup MoongDal
- 2 tbsp urad dal
- 1/4 cup coconut Shredded
- 1/2 inch ginger
- 1 onion chopped
- Few curry leaves
- 1/4 cup coriander leaves
- 1/2 tbsp salt If you are using Rock Salt add a little less
- 6 red chillies ,
- 2 tbsp coconut oil You can use Sunflower Oil or Vegetable oil too
- 1/2 tsp Hing perungayam
Ingredients
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- Soak rice along with all the lentils for about 2 hours
- Wash and rinse them thoroughly
- Grind them with chillies, curry leaves, coriander leaves, ginger and coconut. I prefer slightly coarse batter for Adai. It gives that nice crispy texture to Adai.
- Add salt,hing after grinding the batter.Let it ferment for minimum 3 hours. You can prepare Adai immediately too but little bit fermentation adds a lovely sour taste
- Heat the Dosa Tawa. Chop some onions and saute them in oil along with curry leaves for a minute. Add the onions to adai batter
- Spread batter in thick circular shape and make a hole in the center (optional)
- Drizzle coconut oil in the sides and also in the center of the batter.
- Wait for about 2 minutes for the side to get cooked and turn around. Pour some oil and wait until Adai turns golden brown.
- Once Adai becomes crispy you can take it from tawa and serve it with any chutney,sambar or Idli Powder.
P.S
The cover pic was updated on 01/04/2016. In the process of updating blog with DSLR pictures I changed this.