Adai is a healthy South Indian breakfast/dinner made with rice and lentils because lentils have the third-highest amount of protein, which enhances the constant slow-burning energy. Mouth-watering food if eaten with avial. Adai with chutney is also good.
Notes
- Adding urad dal is optional, some may not like to add it because it gives the taste of dosa.
- Do not grind the batter finely, grind it into a thick and coarse paste. Thin batter adai will be like dosa, adai should be thick and soft.
- Adai batter does not require fermentation, it is optional, it is your choice to ferment it. If you want to ferment, put it in a warm place like idli-dosa batter for 6 – 8 hours.
Variations
- You can use any type of millet instead of rice to make millet Adai.
- Add grated carrots or any other favourite vegetable while adding onion will enhance the taste and flavour.
- You can add chopped drumstick leaves or methi leaves to the batter to make keerai adai.
- Adai can be served with a spoon of butter on top and jaggery powder on the side is a delicious combination, try it once if you haven’t tried it yet.
Other Varieties – Ragi Puttu, Bread Chilli, Brown Rice Idli, Rava Idli, Quinoa Idli-Dosa, Oats Idli
Adai is a healthy South Indian breakfast/dinner made with rice and lentils because lentils have the third-highest amount of protein, which enhances the constant slow-burning energy. Mouth-watering food if eaten with avial. Adai with chutney is also good.
- 1/4 cup Idli rice
- 1/2 cup Raw rice
- 1/4 cup Chana dal
- 1/4 cup Toor dal
- 1/4 cup Moong dal
- 1/4 cup Urad dal
- 8-10 Red chilis
- 1 Onion
- Few Coriander leaves
- Few Curry leaves
- 1/4 tsp Asafoetida
- Salt as needed
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In a large bowl soak the rice and all the lentils and red chillies in plenty of water, for at least 4 hours or overnight.
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Grind it coarsely.
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Do not add too much water, make it thicker than the regular idli/dosa batter.
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You can keep it for 3-4 hours or do it immediately.
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Before making adai, add finely chopped onions, coriander leaves and curry leaves, and add asafoetida and salt.
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Heat a pan and sprinkle some oil on it.
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Pour and spread the batter on the griddle, when it turns golden, flip it and cook the other side.
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Serve hot with chutney or avial.
Method
Step by Step Pictures
1. In a large bowl soak rice and all other dal with plenty of water, minimum for 4 hours or overnight.
2. Soak red chilis.
3. Grind it coarsely with red chilis. Do not add too much water, make it thicker than the regular idli/dosa batter. Ferment for 6 hours.
4. When the batter is ready, add chopped onions, asafoetida, coriander leaves, curry leaves, and salt. Blend well with batter.
5. Heat a pan and sprinkle some oil on it. Pour and spread the batter on the griddle.
6. When it turns golden, flip over and cook the other side for a few minutes. Serve hot with chutney or avial.
