Adai
Adai is a type of dosai made with lots of Protein rich lentils and grams. Adai is made with a batter made up of lentils and grams soaked in water and ground. The freshly ground batter is spread in a tava as dosa and cooked on both sides with oil or ghee. Adai serves as an ideal morning breakfast recipe or night tiffin recipe.
The ideal side dish suitable for adai is red chilli chutney or avial. But usually adai is served with avial in restaurants or hotels. Both together form a very good combination ideal for morning or night. Adai is easy to make, nutritious and superb to taste.

Here goes the adai recipe

Adai Ingredients:
Idli rice        - 1 cup
Raw rice               - 1 cup
Tuvar dal               - ½ cup
Chana dal (kadalai paruppu) - ½ cup
Urad dal               - ¼ cup
Green gram dal (pasi paruppu) - ¼ cup
Salt                - to taste
Asafoetida        - ½ tsp
Red chilli                - 8
Fennel seed       - 1 tsp
Garlic gloves       - 5
Onion       - 2
Coriander               - ½ cup


Adai Method:
Rinse idli rice, raw rice, tuvar dal, chana dal, urad dal and green gram dal thrice and soak it for about two hours.
Adai

Grind this in a mixie along with red chilli, fennel seed, garlic cloves, salt and asafoetida coarsely (like rava).
Adai

Chop onion and coriander finely. Add onion and coriander to the adai batter and mix it well.
Adai

  Heat iron tava in the gas stove and grease it with little oil. Spread the batter in to thin or thick dosa.
Adai

 Sprinkle oil all the sides of the adai and cook well both the sides till crisp. Here I served adai with coconut chutney, red chilli chutney and avial with butter and jaggery.


Adai

Note:
If you want adai to be thin, you can add little water.
If you want you can add add ½ tsp turmeric powder.
If you want you can add ginger, curry leaves, Drumstick leaves, grated carrot, grated coconut and so on.
You can store the leftover batter in the freezer and use for a day or two.

Adai



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