Tags
Adai, avail, Dosa, Indian, South Indian Cuisine, tamil cuisine
It is usually prepared for breakfast, dinner and also for evening snack it’s filling and healthier than the traditional Dosa. This is a mixture of rice and lentils…it does not require overnight soaking and fermentation.
This can go with chutney / Avial – Classic Kerala Preparation (traditional combo) / tomato chutney (which is been shown in the picture below).
- Makes – 7 to 8 Adais
- Preparation time: 15 minutes (Excluding Soaking time)
Ingredients:
- Raw Rice – 1/2 cup
- Idli Rice – 1/2 cup
- Toor dal – 1/2 cup
- Urad dal – 2 tbsp
- Channa dal – 1/4 cup
- Green chili – 2 nos
- Red chili – 3 nos
- Ginger -1 inch pc
- Asafoetida -1/4 tsp
- Salt as per taste
- Oil
To be added to the Batter:
- Onions – 2 nos
- Coconut Scrapped – 3 tbl spoons
Method:
- Soak all the dals and rice for 4 to 5 hours.
- Grind them along with the green chili, red chili, asafoetida and the required salt.
- Add some water to make it thick batter, it should not be very thick nor runny.
- Finally add chopped onions and the coconut to the batter.
- Heat a gridle/tawa and make adai like how we make dosa.
Enjoy your Adai……..!
Serve adai with chutney / avial / coconut chutney or even butter could do…….!