Adai

Happy to share this authentic south indian adai recipe!!

This is one of my favorite dish! It is a healthy dish too! Chana dal is extremely delicious and is full of fiber & nutrition. Urad dal is rich in iron. Small onions, Greens, Rice and every single ingredient used has health benefits.

Every time you are going to make idli or dosa dough in grinder, do make adai dough. After grinding for idli or dosa you can grind adai dough without cleaning the grinder. This saves your cleaning time and makes a tasty dinner too! This dough doesn’t need fermentation so you can grind and make adai the same night!

Do try this and lemme know your comments! Happy cooking!Cheers!

Ingredients:

Raw rice/Pachai arisi – 1/2 cup

Idli rice – 1 cup

Kadalai paruppu  - 1 cup

Thoor Dhal – ¼ cup

Urad dhal – ½ cup

Red chilli – 3

Sombu – 1 tsp

Jeera – 1 tsp

Salt

Gingelly oil for making adai

For Seasoning,

Oil – 1 tbsp

Mustard – 1 tsp

Hing – 1 tsp

Small onions – 15 – 20 finely chopped or Big Onion- 1 finely chopped

Turmeric powder - ¼ tsp

Coriander –  ½ cup finely chopped

Curry leafs – ½ cup finely chopped

Coconut – ¼ cup

Method:

1. Soak Raw rice, idli rice, kadalai parupu, thoor dhal for  5 hours. Soak urad dhal for 2 hours.

2. In grinder firstly add redchilli, jeera, sombu and let it grind for a minute. Then you can switch it off and add the rice and dhal mixture and grind.(If you have enough experience need not switch off, continuously you can grind!)

 3. Dissolve rock salt/salt in water. While grinding you can add this water and grind. Grind it coarsely. This is very important in making adai!

4. Heat a pan, when it’s hot add oil. Add mustard when it splutters add hing, then chopped onion. When onion turns colour add chopped curry leaf & turmeric powder, after a minute add coconut, coriander and switch off the flame.

5. Add the seasoning to the dough,  gently mix it. Adjust water. Dough should be spreadable but not Watery .

6.Heat a dosa tawa. When it is hot, place a saddle of dough in the middle of tawa and spread it to a circle. Add lavish amount of gingelly oil and cook both the sides

Serving Tips:

Serve hot adai with Tomato chutney, Coconut chutney, podi or just plain adai!!

Suggestion:

If you are not going to use all the dough the same day, then add seasoning only to the portion you are going to use. Keep the rest in fridge soon as you grind otherwise it will start fermenting. Next day take it out from fridge, make the seasoning, add it to dough and make adai.