Vahchef with Indian food videos inspires home cooks with new recipes every day.
Vahchef with Indian food videos inspires home cooks with new recipes every day.
Prep time : 20 mins
Cook time : 10 mins
Total time : 10 mins
Author :Vahchef
Main Ingredient : Urad dal
(6 ratings)
6 reviews so far
Servings : 4 persons
Published date : November 17, 2016
| • Onions (chopped) - 3 numbers. | |
| • Coconut (grated) - as required. | |
| • Curry leaves - 3 springs. | |
| • Turmeric powder - pinch. | |
| • Salt - to taste. | |
| • Toor dal - 1/4 cup. | |
| • Channa daal - 1 cup. | |
| • Red chilies - 10 numbers. | |
| • Rice - 1 cup. | |
| • Butter - to taste. | |
| • Oil - to fry. | |
| • Urad dal - 1/4 cup. |
Note: The dough should not be watery. It should be thicker than a normal DOSA dough.
The adai's crispness depends on the length of the time on the tawa and can be made according to taste.
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Adai is a popular breakfast snack or tiffin from the cuisine of Tamil Nadu. It is a very simple recipe yet very delicious, healthy and nutritious.
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About Recipe
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vahuser Posted on Wed Dec 23 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
Reply 0 - Replies
vahuser Posted on Wed Nov 25 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
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vahuser Posted on Thu 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.
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vahuser Posted on Fri Jan 11 2008
what kind of rice to use raw or boiled or basmathi
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vahuser Posted on Sun Dec 02 2007
I need a live demo for this dish. The rice is as brittle as before even after saoking for 4-5 hours. Then in trying to keep the daal coarse during griding, I am left with raw pieces of rice also. That gave me a stomach ache the last time I made.
Reply 0 - Replies
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vahuser Posted on Sat 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. Comp
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