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.