Adai recipe | Adai dosa | How to make adai recipe

Name: Adai recipe | Adai dosa | How to make adai recipe
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup rice (idly rice or short grain parboiled rice like sona masuri or ponni) or Idli rice; 1/4 cup chana dal or split skinned bengal gram; 1/4 cup toor dal or split skinned pigeon peas; 2 tbsps moong dal or split skinned green gram; 2 tbsps urad dal or split skinned black gram; 3/4-1 inch ginger; 4-5 red chilies (l use less spicy variety, use as desired); 3/4-1 tsp jeera; 1/8 tsp Hing or asafoetida; 1/2 tsp Salt as needed; as required Water to make batter; 2 tbsp Oil or ghee as needed; 1 small onion finely chopped; 2 tbsp coriander leaves finely chopped

SaranyaSenthil @cook_16747527

USA

Adai recipe – Adai is a healthy, protein rich & nutrient dense BREAKFAST made of mixed lentils & spices. It is one of the most commonly eaten foods from Tamil cuisine. Adai tastes delicious and is mostly served with a chutney or aviyal. Adai dosa can be made thick or thin, soft or crisp all to suit your taste.

To make adai dosa recipe, mixed dal/ lentils like chana dal, toor dal, moong and urad dal are used along with rice. Similar to the plain dosa recipe, each family has their own proportion of dals and rice.

The flavor and taste of the adai depends on the proportions used.
Adai dosa is protein rich and great for people of all age groups.

SaranyaSenthil @cook_16747527

USA

The flavor and taste of the adai depends on the proportions used.
Adai dosa is protein rich and great for people of all age groups.

Saved

Ingredients

8 servings

3/4 cuprice (idly rice or short grain parboiled rice like sona masuri or ponni) or Idli rice
1/4 cupchana dal or split skinned bengal gram
1/4 cuptoor dal or split skinned pigeon peas
2 tbspsmoong dal or split skinned green gram
2 tbspsurad dal or split skinned black gram
3/4-1 inchginger
4-5red chilies (l use less spicy variety, use as desired)
3/4-1 tspjeera
1/8 tspHing or asafoetida
1/2 tspSalt as needed
as requiredWater to make batter
2 tbspOil or ghee as needed
1small onion finely chopped
2 tbspcoriander leaves finely chopped

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Steps

1

Add all the lentils or dals – chana, toor, urad and moong dal to a large pot. Wash them very well 3 times.
2

Pour enough water and soak them for 2 to 3 hours. You can also leave them overnight for 8 hours.
3

Add rice to another large pot and wash 3 times.
4

Next add red chilies to the rice and soak them for 2 to 3 hours. Same this one too you can leave the rice overnight for 8 hours.
5

Drain the water from both the pots.
6

Add rice and red chilies to a blender jar along with little water. Blend to a slightly coarse paste or thick batter.
7

Transfer the batter to a pot.
Add dals, jeera and ginger to the jar. Also add little water and blend to a slightly coarse thick batter. Mix this with the rice batter.
8

Heat a pan. Add few drops of oil and smear it all over the pan with a tissue.
9

While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter. Mix everything well.
10

If you prefer to make thick adai, the consistency of the batter must be thick but of spreading consistency.
11

If you prefer thin adai, then add more water as needed. Mix well to bring the consistency to a slightly less thick batter, not runny. The batter must be easily spreadable on the pan.
12

Regulate the flame to medium. Make sure the pan is hot.
Pour one ladle of batter and spread it quickly like a dosa. Spread it to thick or thin adai as per your liking.
Add 1/2 tsp oil or ghee across the edges. Cook on a medium heat.
13

When it gets cooked on one side, the edges loosen from the pan slightly. Flip it and cook on the other side as well. Make sure it is cooked on both the sides until crisp.
14

Serve adai dosa with coconut chutney or aviyal.