Adai is a relished food at my place. We all love to eat adai. It is very easy to prepare and requires no fermentation and it is healthier also. It has two dals in it and so it is supposed to be a healthier option. Adai has various variations, this recipe is from my mom’s kitchen. It can be a change in the daily routine of making idly, dosa or roti. It can be eaten with yogurt/curd or with this chutney or with even sugar this tastes yumm…….
ADAI is my little ones favorite, he enjoys it with curd/yogurt. No complaints when I make them. My hubby was not a great fan of this but nowadays it has become his favorite also. It’s because he likes the chutney and ADAI combination now.
OK. Lets get to the recipe.
Cuisine: South Indian | Category: Breakfast Ideas/South Indian Breakfast | Soaking time: 3 hrs |
Prep time: 20 mins | Serves: 3 to 4
- Raw Rice/Pacharusi – 1 cup
- Toor Dal/Thuvaram Paruppu – 1/2 cup
- Chana Dal/Kadala Paruppu – 1/2 cup
- Onion – 1 big sized (Chopped finely)
- Turmeric Powder – 1/2 tsp.
- Asafoetida – 1/2 tsp.
- Fennel Powder – 2 tsp.
- Red chili powder – 2 1/2 tsp. (increase or decrease according to taste)
- Salt as needed
- Coriander leaves – 2 bunch (Chopped finely)
- Take all your ingredients ready.
- Soak Toor dal, Chana dal and Raw rice for atleast 3 hrs.
- Fine chop onion and clean coriander leaves and chop them finely.
- Take a pan, add oil and temper mustard.
- Then add chopped onion and allow it to cook until translucent.
- Switch off the stove and set it aside to cool.
- Take half portion of the soaked ingredients in a blender and make it a slightly coarse batter by adding water.
- Transfer it to a vessel and blend the remaining portion also.
- Now add turmeric powder, red chili powder, asafoetida, fennel powder and salt to the batter.
- Mix everything very well.
- Next add the sauteed onion and chopped coriander to the batter and mix everything well.
- Now heat a non stick tawa and make a dosa with the batter.
- Drizzle a teaspoon of oil and close it with a lid until it gets cooked.
- Now flip it over and allow it to cook until crisp.
- Now serve them with the raw onion & tomato chutney or some plain yogurt or with sugar.
NOTE: Soaking the dal and rice for 3 hrs helps in easy grinding.
Adding Murunga keerai also is very tasty.
I usually add the masala powders to the final grinding mixture and give it a pulse to mix everything easier.
Make the dosa’s crispier, that tastes great.
If got more batter you can store them in the refrigerator and then make them the next day also. Don’t leave the batter outside, this makes it sour.
Adai is ready to be served. I served them with raw onion and tomato chutney. Do leave your comments if you liked it.