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Prep Time15 Mins
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Cook Time30 Mins
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Serving4
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Ready In45 Mins
Adai is a dosa like recipe dish which is made from a variety of lentils and rice. Adai Dosa is not only delicious but also very healthy. This wholesome South Indian breakfast recipe is protein-rich and nutrient-dense pancake from the South Indian cuisine. Adai dosa can be made soft or crisp, thick or thin as per your taste.
Here I am going to share the basic crispy Adai recipe which we have been following for years. You can change the ratio of the lentils as per your liking. The flavor and taste depends on these proportions. So is the case of spices and seasonings added.
Making adai is very easy as rice and lentils are soaked and then ground to a slightly coarse batter, also this does not require any fermentation like the normal dosa.
Adai dosa tastes best with Aviyal, unsalted white butter or Jaggery. But coconut chutney or onion tomato chutney tastes awesome too. Though this is a breakfast recipe, but you can also make this for dinner. I am sure you will fall in love with this traditional South Indian Tiffin Recipe and make it again and again.
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Based on 1 Review(s)Ingredients
For Soaking
For Adai Batter
Directions
Every house has its own proportions and the types of lentils they use. Also, the spices and seasonings added can vary from family to family.
Keep all the ingredients under *For Soaking ready. Take a bowl and add Tur dal, Chana dal, Urad dal, and Rice. Wash it properly and drain all the water.
Take a bowl and add Toor dal, Channa dal, Yellow Moong dal, Urad dal, and Rice.
Then add the fenugreek seeds. Wash it properly and drain all the water. Add whole red chillies, ginger and cumin seeds. Add enough water and soak it for 4 hours.
Drain all the water but do not throw it away. Use this water to grind the Adai. Grind it to a coarse paste (like rava).
Add salt, turmeric powder, asafotida (hing) and mix well. Set aside for half an hour or even make immediately. But standing time yields better result.
Just before making adai, add finely chopped onion, grated carrot and curry leaves and mix well. If the batter is very thick, thin it out with little water. The consistency of batter should be slightly thicker than idli batter.
Heat a dosa griddle until hot on medium flame to high heat. Pour one big spoon (preferable round ladle) full of batter and spread it on the pan.
Pour little oil or ghee around and let it get cooked for sometime.
Turn over the adai and cook the other side too till golden brown. (you can cook covered with a lid, before flipping ). Repeat the process for rest of the batter.
Serve hot with coconut chutney or Aviyal.
Conclusion
You can add leafy vegetables of your choice like drumstick leaves to adai to make it more healthy. Cook Adai on low to medium flame; else adai will not get cooked from inside. You can refrigerate the leftover batter for two days.
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