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Adai recipe

by Jeyashri suresh
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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.

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56 comments

Vaishnavi Jayandhan November 28, 2014 - 1:29 pm

Hey superb recipe

Reply
Vaishnavi Jayandhan November 28, 2014 - 1:30 pm

Its simply superb

Reply
Uttara Rajan June 21, 2016 - 7:29 am

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?

Reply
jeyashri suresh June 30, 2016 - 2:34 am

Yes you cn do it. It will turn out crispy

Reply
Shrivarthini April 15, 2017 - 10:41 pm

Good explanation

Reply
krishnapriya April 17, 2017 - 1:19 pm

Thanks for the recipe

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