Adai

The ratio for this adai is my own ratio. There are a few variations in the ingredients/ratio for adai. This recipe is traditional Tamil Nadu break fast , an evening snack and a dinner.

My ratio is 1 cup of rice and close to 2 cups of all dhal combinations. People who are planning to lose weight can follow this ratio.

My mom and I usually, slightly ferment the batter for better digestion of dhal and to avoid gas formation in the digestive tract to a certain level.

Ingredients:

   For Batter:

1.     Raw rice- 1/2 cup

2.     Idily rice – 1/2 cup

3.     Toor dhal – 1 cup

4.     Channa dhal- 1/2 cup

5.     Yellow moong dhal-1/3 cup

6.     Black pepper- 3/4 tsp

7.     Whole Red chilly- 2

8.     Ginger – 1 inch

9.     Garlic – 3 pods

10.  Hing – 1 small cube

11.  Salt to taste

Addon for batter:

1.     Finely chopped coconut

2.     Finely chopped onion

3.     Finely chopped curry leaves

4.     Finely chopped coriander leaves

5.     1 tsp cumin seeds

 

To Make Adai batter:

1.     In a bowl wash and soak both the rice’s for minimum 4 hours

2.     In another bowl expect salt, rice’s and hing. Wash and soak rest of the ingredients for 2 hours

3.     Soak the hing cube separately.

4.     In a grinder/ mixer jar add soaked rice by straining the excess water and grind it into a coarse batter (by adding the required water) and keep it aside.

5.     In a grinder/mixer jar add

i)       Whole Red chilly- 2

ii)     Ginger – 1 inch

iii)    Garlic – 3 pods

iv)    Hing – 1 small cube

                And grind coarsely.  

6.     Now to that add soaked dhal’s and black pepper by draining the water completely. Using pulse mode in a mixer jar grind it into a coarse batter.

7.     Now transfer this dhal batter into already ground rice batter. Now add the required amount of salt and combine and mix both batters well.

8.     Then keep it aside and allow to ferment slightly.

Now the batter for adai is ready.

Making adai:

1.     Before making adai, to the fermented batter add all the ingredients mentioned in the addon and mix well.

2.     The batter should not be too thick. It should be a little loose to spread on the tava.

3.     Now take a big ladder of batter and pour it on the tava and spread it like a dosa in a circular motion.

4.     The texture of the adai should be a little thick than the dosa.   

5.     Now add 1 tsp oil (preferably gingerly oil ) along the sides and allow the adai to cook and turn crispy at the bottom. Once it is cooked well at the bottom flip the adai and again add 1tsp oil and allow to cook on another side.

6.     Always ensure to cook adai on low flame.

7.     Once it’s cooked on both sides, take it from the tava and serve.

Now healthy crispy delicious adai is ready. Serve it will aviyal, butter, chutney, sambar, sugar & jaggery powder.  

Note:

1.     If your using the mixer jar to grind the batter ensure to use pulse mode for grinding dhal to get the right coarse texture. And remove the water before grinding.

2.     The reason to grind rice and other items separately is to get the right texture. Because dhal will grind very soon and rice will take little time extra.

3.     If you are using hing powder add it along with salt while mixing the batter.

4.     Adai will take time to cook it will not cook fast as normal dosa.