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.