Adding small onions(shallots) will enhance the taste and we always add a big cup of finely chopped shallots while making adai. Here comes my grandmother’s version of making adai.
|IDLI RICE||1 CUP|
|TOOR DHAL||1/2 CUP|
|CHANNA DAL||1/2 CUP|
|SHALLOTS||1 CUP(FINELY CHOPPED)|
- Soak rice and both the dals separately in water for 2 hours.
- Peel the skin of the shallots and chop them finely.
- Grind the rice into a fine paste by adding the asafetida ,curry leaves and red chilies.You can add water while grinding.
- Grind the dal coarsely without adding much of water.
- Mix this nicely with the smoothly ground rice.
- Add salt and finely chopped onions.
- Mix well and add water (if it is required)to get the right consistency.
- The batter should be little thick than the dosa batter.
- Heat a dosa griddle and when it is hot, put the flame to medium.
- Pour the batter to form a circle shaped thick adai.
- Place a hole in the center.
- Pour Oil around the circle adai and also on the hole in the center.
- After a few minutes,(when it et cooked on the top side )flip it over and bring the flame to simmer.
- Drizzle a few drops of oil on it(preferably coconut oil) ..
- Allow the other side of the adai to get cooked.
- Keep in the tawa till it turns crispy and gives a nice golden brown colour.
- Enjoy hot with Milagai Podi orAviyal.
- We all love to have this jaggery .
- Be generous in adding oil to the adai.
- Always serve this hot.
- You can also add a cup of drumstick leaves to the adai batter.
- A cup of grated coconut can be added ,in that case,onions can be omitted.