Adai
Adai is a wholesome, traditional South Indian pancake made with a nutritious blend of rice and mixed lentils. Popular in Tamil Nadu and Karnataka households, Adai is known for its rich taste, coarse texture, and high protein content. Unlike regular dosa, Adai does not require long fermentation, making it a quick and healthy meal option.
Equipment
- 1 Mixie
Ingredients
- 1 Cup Idli rice
- 1 Cup Raw rice
- 1/2 Cup Channa dal
- 1/4 Cup Toor dal
- 1/8 Cup Black urad dal Urad dal with skin
- 1/8 Cup Moong dal
- 12 no Red Chilli Guntur
- few Curry leaves
- As req Salt
- 1/4 tsp Asafoetida
Instructions
- Measure all the ingredients required to make adai.
- Add them to a bowl, wash well, and soak for about 6 hours.
- Drain the water, add salt, and grind to a slightly coarse batter.
- Add curry leaves, mix well, and allow the batter to ferment for 8 hours.
- Heat a tawa/skillet and grease it lightly with oil.
- Pour a ladle of batter onto the tawa and spread gently.
- Drizzle oil around the edges and cook until golden.
- Flip and cook the other side as well.
- Remove from the tawa and serve hot with aviyal, jaggery, and chutney powder.