I have served Adai with Coconut Chutney
It is very simple to prepare and does not need much planning as for dosa. It don’t need long soaking time and no fermentation needed . It goes well with avial, chutney, jaggery and butter. You can add a handful of Drumstick Leaves or chopped Carrots in batter to increase the nutritional value.
Adai is little thick,not like regular Dosa. Adai Batter will be coarse grounded. But if you like crispy and thin dosa then make batter little thin and finely grounded. Increase/ Decrease of Quantity of Dal will decide the crispness of Adai. More Rice makes it crispy.
To make more flavourful I have added Curry Leaves while grinding . For No Onion No Garlic recipe,just avoid the Onions, rest recipe will be the same. If you don’t want to mix two varieties of Rice, one can use just one variety of Rice.
My experience says , after grinding allow the batter to rest for 2-3 hrs. It tastes better 🙂 🙂
- 1 cup Raw Rice
- 1 cup Boiled Rice
- 1/2 cup Split Bengal Gram (Chana Dal)
- 1/4 cup Yellow Pigeon Peas (Toor / Arhar Dal)
- 3 tsp Split Black gram without skin (Urad Dal)
- 3 tsp Green Split Gram without Skin (Yellow Moong Dal )
- 2/3 cup Onions , chopped (optional)
- 1/4 cup Fresh Coriander , chopped
- 8-10 Red Dry Chillies
- handful Curry Leaves
- 1/2 tsp Asafoetida
Wash and soak all lentils and Rice. Soak for minimum 2-3 hrs with enough water.
drain the Dals. Add curry leaves, red dry chillies, asafoetifa and salt . make coarse grounded thick batter. No need of fermantation is needed, still one can store this batter for 4-5 hrs. Standing time will give better result.
just before making Adai, add coriander,onions. Mix well . Heat the tawa and spread little oil and spread one laddle full of batter as thick adais,make a small holes in the middle and again pour little oil around.
Cover the lid and Let it get cooked for sometime.Turn over the adai and cook the other side too till golden brown. (you can cook without covering lid, before flipping )
Happy Cooking 🙂 🙂