Adai
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[Based on 6 users]
Author sreya85 Yield No Value
Published Sep 17, 2007 Cooking Time 1 hour
Recipe Type Appetizers Preparation Time 30 min
Ingredient Rice Standing Time 1 hour
Description: Adai is made of lentils and rice. It is usually prepared for breakfast and is filling and healthier than dosa. also can drumstick leaves to increase the nutritional value. So this adai is rich in iron also. It is very simple to prepare and does not need much planning as for dosa. It goes well with avial, chutney, jaggery and butter. 

Recipe of Adai

Ingredient Name Quantity Unit
Onions 3 Numbers
Coconut - Grated To Taste
Curry Leaves To Taste
Turmeric Powder To Taste
Salt To Taste
Toor Daal & Urad Daal 1/4 Cup
Channa Daal 1 Cup
Red Chillies 10 Numbers
Rice 1 Cup
Butter To Taste
Oil To Fry

Directions

  1. Soak rice for 4 to 5 hours only.
  2. Soak all the dals together for 2 hours only .
  3. Grind Rice, Dals, red chillies, together. The dough should be coarse(dals should be half grinded). Note : The dough should not be watery. It should be thicker than a normal 'DOSAI' dough.
  4. Mix grated Coconut, Onion, Curry Leaves, Salt and Turmeric Powder to the dough.
  5. Heat Tawa. Grease Tawa with little oil.
  6. Pour the dough in the Tawa.
  7. Make a round shape.
  8. Make a hole in the center and another 5 holes a little distance from the center.
  9. Pour Oil in each hole and on the adai to make it crispy.
  10. Wait till it is golden reddish brown in colour and turn it.
  11. Again pour oil in each hole and little on top of adai also.
  12. Serve with little butter on top while Adai is hot.
  13. The adai's crispness depends on the length of the time on the tawa and can be made according to taste.
Posted Sep 17, 2007

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5 Comments

Lakshmi Moorty Apr 23, 2011
I really love this recipe. It came out very good and crsipy. The best tip I got here was the batter to be coarse and to make holes on the dosa and add oil while cooking. I only like crisp dosas. so this part I really liked. I did not add onions. Compliment by Peanut chutney. It was great!!1

5za Dec 22, 2009
Dear Punjabi enthusiast,

Looks like you haven't realised that this recipe like many others have NOT been submitted by chef Sanjay Thumma, instead is a posting by one of his viewers to inspire others to cook. Funny that many visitors do not realise this simple fact !
Sanjay's recipes all have video demos.

Maudy Nov 24, 2009
I was just browsing to see the variations in adai recipie and came across this one. Adai is a very nutritious and authentic south indian dish. I am surprised that you need to make a hole and five holes around it, pour oil, turn it over and pour more oil into the holes and on top of that serve it with butter. i understand that the adai needs to be crisp but oil is not the answer. we can make crispy adais by increasing the quantity of rice. Onions and curry leaves can be added for taste. Asfotidea and jeera for digestion but this oil adai is just too much :-(

rekha Jul 17, 2008
The adai came out very nice. I used all in equal propotion parboiled rice, channa dal, urad dal, toor dal. Instead of mixing onion atlast i grinded 1 onion and 1 carrot with rice and daal. this gives good taste.

Ganesh Jan 10, 2008
what kind of rice to use raw or boiled or basmathi

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