Adai is a traditional south indian breakfast dish often served with aviyal. Its so easy to make and rich in protein and doesn’t even need fermentation and can be made the same day. Though typically served as breakfast, at our home we have it dinner too. I usually soak the rice & dal in the morning and when i get back, grind and make it instantly and so so life save for busy weekdays.
You can make it with either plain raw rice or idli rice or combi of both mixed with array of dals of your choice. Make it much more healthy but sneaking in millets or brown rice or quinoa…. the possibilities being endless. Here is the traditional recipe with rice and dal that i make often at home, hope you all like it!
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| Ingredients for the batter | |
| Rice (idli rice / parboiled / pachai arisi / raw rice) | 1 cup (You can use 1/2 idli rice 1/2 raw rice) |
| Tuvar dal / Thuvaram paruppu | 1/4 cup |
| Channa dal / Kadalai paruppu | 1/4 cup |
| Yellow moong / Paasi paruppu | 1/4 cup |
| Black gram / Ulutham paruppu | 1/4 cup |
| Dry Red chilies | 4 |
| Ingredients for the adai | |
| Onion | 1/2 cup (finely chopped) |
| Green chili | 1 (finely chopped) (optional) |
| Ginger | 1 teaspoon (finely chopped) |
| Cumin seeds | 1 teaspoon |
| Fresh grated coconut | 2 tablespoons |
| Asafoetida / perungayam | 1/4 teaspoon |
| Coriander leaves | 1/4 cup (finely chopped) |
| Curry leaves | 10 leaves (chopped) |
| Salt | 1 teaspoon (or to taste) |
| Oil | as needed (for making dosa) |
Lets see how to make this Adai
Grind the dry red chillies to coarse powder in a mixer.
Pulse a few times to powder them lightly.
Add soaked rice and grind adding little water.
Rice takes little longer to grind, thats why we grind that separate until it turns like a light rava consistency.
Now add the soaked dal and grind using little water.
We want to grind this to a coarse texture.
The consistency should look slightly thicker than idli dosa batter. (This batter can be refrigerated upto 3 days)
When you ready to make it, add in chopped onion, ginger, green chili, cumin, grated coconut, coriander leaves, curry leaves, asafoetida and salt. Add little water to make a thick batter.
Scoop a ladle full of this batter and pour on a hot iron tawa or dosai kal and slightly pat or swirl to form a circular pan cake. You can make it thick or thin depending on your preference. We at home like it thick, hence a smaller one like shown above.
Add some oil around and cook over medium flame.
Cover it for a few seconds to cook them through.
Then flip it the other side.
Once cooked with light brown marks, the adai is all ready to be served.
Traditionally adai is served with avial, we had it with spicy chutney and some idli podi.
Check out our 45 + collection of chutney recipes
Notes
- Makes 10 adais
- I ve used 1/2 idli rice and 1/2 pachai arisi for this recipe. You can use either idli or plain raw rice or substitute with millets or brown rice.
- Adding turmeric gives a yellow tinge to the adai but is only optional.
- Do not skip the grated coconut which does play a part in flavoring the adai.
- Fermentation is only really necessary, if you wish you can for few hours.
- Adai batter can be refrigerated upto 3 days with adding any onion and salt.
- To make a thin dosa, dilute the batter with some water.
- Batter should be of coarse texture and cannot be too thin or fine texture.
- The main picture is edited, have adjusted the color with grey finish, just was trying out a photo editing. The original picture is also given at the bottom of the recipe.
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