Adai or Adai Dosai, is one of the most favourite recipe in our house hold. It can be made soft, it can be made crispy, add it with coconut, can be had without any side dish. Most favourite dish of my brother and my daughter, I make this dish whenever my brother and his family come to visit us even though I had made it just the previous day. My daughter likes it much better with Jaggery
Ingredients to make Adai:
Raw Rice - 1 cup
Boiled Rice - 1 cup
Bengal Gram - 1 cup
Urad Dal - 1 cup
Thuvar Dal - 1 cup
Green Chillies - 2 nos
Red Chillies - 6 nos
Curry Leaves - 1/2 cup
Coriander Leaves - 1/2 cup
Hing - 2 to 4 pinches
Salt to taste
Oil - to use to cook (1/4 cup)
How to make Adai Batter:
Soak all the dals and both the rice together after washing them thoroughly. Let them soak for about 4 hours. Grind them in a mixie coarsely along with green chillies, red chillies, coriander leaves, curry leaves, hing and salt.
How to make Adai:
Heat a tawa and when hot simmer the flame and pour the batter on to the hot tawa and spread it like a dosa. If a thin and crispy adai is needed then use less batter and spread it thinly. If you want it thick use more batter and spread it very less. Make 5 holes in the batter and add oil all around the dosa and also in the holes made. After a min and when the you are able to take the dosa from the tawa, then remove it slowly without damaging it and turn it around. If you are health conscious and you are using a non-stick tawa donot add oil on the second side. Ensure both the sides are cooked (if you are making it thick, then the second side is to be kept in the tawa for more than a min). Serve hot with Aviyal, or Jaggery or Honey or even Rasam.
Variations to Adai:
Add 1 cup grated coconut to the batter and if the batter is not so spicy can add 1/2 spoon of red chilly powder.
Add thinly sliced onions to the batter to make Onion Adai.
Ingredients to make Adai:
Raw Rice - 1 cup
Boiled Rice - 1 cupBengal Gram - 1 cup
Urad Dal - 1 cup
Thuvar Dal - 1 cup
Green Chillies - 2 nos
Red Chillies - 6 nos
Curry Leaves - 1/2 cup
Coriander Leaves - 1/2 cup
Hing - 2 to 4 pinches
Salt to taste
Oil - to use to cook (1/4 cup)
How to make Adai Batter:
Soak all the dals and both the rice together after washing them thoroughly. Let them soak for about 4 hours. Grind them in a mixie coarsely along with green chillies, red chillies, coriander leaves, curry leaves, hing and salt.
How to make Adai:
Heat a tawa and when hot simmer the flame and pour the batter on to the hot tawa and spread it like a dosa. If a thin and crispy adai is needed then use less batter and spread it thinly. If you want it thick use more batter and spread it very less. Make 5 holes in the batter and add oil all around the dosa and also in the holes made. After a min and when the you are able to take the dosa from the tawa, then remove it slowly without damaging it and turn it around. If you are health conscious and you are using a non-stick tawa donot add oil on the second side. Ensure both the sides are cooked (if you are making it thick, then the second side is to be kept in the tawa for more than a min). Serve hot with Aviyal, or Jaggery or Honey or even Rasam.Variations to Adai:
Add 1 cup grated coconut to the batter and if the batter is not so spicy can add 1/2 spoon of red chilly powder.
Add thinly sliced onions to the batter to make Onion Adai.
Comments
Thanks for remembering this dish.