Adai Recipe | How to Make Adai | Jayashree Recipes

 ADAI RECIPE | JAYASHREE RECIPES

Adai is a delicious protein rich pancake, popularly made in Tamil Nadu, especially in Tanjavur district and is almost similar to dosa.  Adai is a very good breakfast option for everyone. It is made with rice, lentils, red chillies, shallots, curry leaves and coriander leaves. It goes well with Aviyal, jaggery, coconut chutney, etc., if you are vegan, skip the hing and then have it. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR ADAI

Coarse        : Breakfast/Dinner

Cuisine       : South Indian

Author        : Jayashree

Prep Time   : 5 min

Cook Time  : 5 min

INGREDIENTS

To Soak

• 1 cup raw rice

• 1 cup boiled rice (puzhungal arisi)

• 1/2 cup bengal gram dal (kadalai paruppu)

• 1/4 cup toor dal (thuvaram paruppu)

• 1/8 cup moong dal (pasi paruppu)

• 1/8 cup urad dal (ulutham paruppu)

To Grind

• 15 red chilli

• salt to taste

• 1/4 tsp hing or asafoetida

• 1/2 cup water - to grind

For Adai

• 1 cup shallots (small onions)

• 1/2 cup coriander leaves - chopped

• 1 spring curry leaves - chopped

• 1 tsp ginger - chopped

• 1 tsp oil - for 1 adai

PROCEDURE

• wash rice and dal 3 times in running water

• soak rice and dal separately for 5 hours in enough water

• in a blender, add red chilli and pulse for few seconds

• now add soaked rice and 1/4 cup water, grind to a slight coarse paste

• add soaked dals (bengal gram dal, urad dal, moong dal and toor dal) into the blender

• pulse for 1 minute and then add remaining 1/4 cup water

• grind to a slight coarse paste and the batter should be slightly thick

• add salt and hing powder, grind for few seconds

• adai batter is ready

• transfer the adai batter into the bowl

• add chopped shallots, curry leaves, coriander leaves and ginger

• mix well

• batter should be little thick

• heat 1/2 tsp oil in the cast iron pan

• pour a laddle full of batter and slightly spread in a circular motion, adai should be little thick

• add 1/2 tsp oil on the edges

• cover and cook the adai on low medium flame

• when the edges turn light brown, flip over the adai to other side and cook well

• once the adai is cooked remove from the pan

• serve the hot adai with coconut chutney, tomato chutney, aviyal or jaggery

• yummy 😋 

NOTES

• adjust spice level according to your taste
• if you like to have thin adai, add little more water and make a thin batter
• you can also add grated carrot, drumstick leaves and chopped coconut to enhance the taste
• batter stays good for 2-3 days in the refrigerator