Adai recipe

Adai recipe with video.
Adai-  Adai is a popular dosa in the South Indian cuisine made using rice and lentils.
Adai, however is made slightly thicker and is made using a coarsely ground rice and lentils batter. Unlike dosa, you do not have to ferment the Adai batter. Adai is usually made in many Tamil Brahmin households during Karthikai Deepam. This dish always brings back fond memories of my grandmother who used to make delicious Adais and we used to savour them with jaggery. Adai also pairs well with Avial or coconut chutney. I usually add generous amounts of finely chopped shallots (small onions) while making adais as it enhances the taste. Moving on to my grandmother’s recipe of Adai.

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Adai recipe

Adai recipe

Recipe Cuisine: Indian|  Recipe Category: Breakfast | Dinner
Prep Time: 10 mins + 2hrs  |  Cook time: 7 mins |  serves: 4 | Author: Jeyashri
Adai is a variety of dosa ,but it is made little thicker than dosa and it includes the addition of variety of dal also.

     Idli rice  1 cup
     Toor dal  1/2 cup
     Channa dal  1/2 cup
     Red chili 6-8
     Curry leaves  few
     Asafoetida  1/4 tsp
    Salt  as needed
    Small onions 1 cup (sliced)
    Oil  3 tsp per adai
Method:

  • Soak rice and both the dals separately in water for 2 hours.
  • Add the red chili and curry leaves to the rice.This helps to grind the red chili smoothly.
  • Grind the rice into a fine paste.You can add water while grinding.Transfer to a bowl.
  • Grind the dal coarsely without adding much of water.Add this to the bowl.
  • Mix well and add salt and asafoetida.
  • Add chopped small onions.Mix well.
  • Check the consistency of the batter. If needed add little water.
  • The batter should be little thick than the dosa batter..
  • Heat a tawa and spread 2 ladles of adai batter.
  • Spread the batter either into a thick adai or into a thin adai as per your choice.
  • Place a hole in the center.
  • Pour Oil around the circle adai and also on the hole in the center.
  • Cook both sides until it becomes crispy and turns into nice golden colour.
  • Enjoy hot with Milagai Podi or Aviyal.
                                                Video of how to make adai
                     

 

Method

    • Soak rice and both the dals separately in water for 2 hours.

  • Add the red chili and curry leaves to the rice.This helps to grind the red chili smoothly.
  • Grind the rice into a fine paste.You can add water while grinding.Transfer to a bowl.
  • Grind the dal coarsely without adding much of water.Add this to the bowl.
  • Mix well and add salt and asafoetida.
  • Add chopped small onions.Mix well.
  • Check the consistency of the batter. If needed add little water.
  • The batter should be little thick than the dosa batter..
  • Heat a tawa and spread 2 ladles of adai batter.
  • Spread the batter either into a thick adai or into a thin adai as per your choice.
  • Place a hole in the center.
  • Pour oil around the circle adai and also on the hole in the center.
  • Cook both sides until it becomes crispy and turns into nice golden colour.
  • Enjoy hot with Milagai Podi or Aviyal or jaggery.
Notes:
  1. Be generous in adding oil to the adai.
  2. Always serve this hot.
  3. You can also add a cup of drumstick leaves to the adai batter.
  4. A cup of grated coconut can be added ,in that case,onions can be omitted.

56 COMMENTS

  1. adai looks yummy! I make it in a different way.I will add all the lentils available at home and very little rice.;)
    My hubby loves the adai-aviyal combination.

  2. Wow,my favorite,just like sharmi have told,I can live with it,provided my stomach co operates with me 😉 hehe
    The last pic shows in detail how yummy your adai is 🙂

  3. Perfectly made crisp adai…my MIL makes wonderful and crisp adai with hole in between and pours ghee in there…too many calories but I really like it.

  4. What a coincidence.. today's dnner is methi leaves adai 🙂 I love how crispy yours looks. I'll try your method of grinding the rice first and then dhal the next time i make.

  5. Hi Jeyashri, I am new to your website. My Adai recipe is little with raw rice, chana dal & tuvar dal in equal proportions and soak them together and do a coarse grinding. Rest all same like adding shallots, etc. I also make Adai by adding a bunch of Methi leaves(Just cut them and no grinding PLEASE) and shallots of course. Ithu try panni paarungo…OORE(City) MANAKKUM…TRUST ME. NEXT TIME ONWARDS YOU WILL SAY GOODBYE TO MURUNGA KEERA ADAI.

  6. Hi. I tried this proportion yesterday and it came out perfect. The colour taste and texture all were good. Thanks for sharing your grandma‘s recipe. (:

  7. Looks very tempting.. Adai being a litle heavy, i wish to have them in the morning. Is it fine if i prepare the batter the previous night, refrigerete & use it the next morning to make adai ? Will adais turn out crispy?

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