Adai is a protein rich dosai made from a variety of legumes. The choice of legumes that can be used makes it a very healthy dish. Millets can also used in substitute of rice while grinding the batter.
Usually adai is quite thicker and the batter is ground and readily used for making adai whereas my mother makes the batter a day before and ferment it. And that’s what makes the adai lacy thin.
Aviyal and Jaggery are the common side dish. Coconut chutney and onion tomato chutney also goes well with adai.
Here’s our family recipe –
What you need
- Rice – 1.5 cups (the rice used for making idli batter)
- Toor dhal – 0.5 cup
- Moong dhal – 0.25 cup
- Channa dhal – 0.25 cup
- Urad dhal – 0.25 cup
- Hing – 1 teaspoon
- Dry Chilies – 2 or 3
- Cumin – 1 tablespoon
- A few Curry leaves
- Wash and soak rice and all the dhal varieties together for 2 hours.
- Grind them together in a mixie or stone grinder to the consistency of idli batter.
- While grinding add the hing, dry chilies,cumin and curry leaves.
- Transfer the batter to a bowl and add required salt.
- Leave the batter to ferment for a minimum of 8 hours.
- Once fermented, make adai on the dosai tawa.
- Chopped onions,drumstick/moringa leaves, green chilies can be added to the batter after fermentation and while making adai. They give an extra taste.
- Adai made using peanut oil also tastes much better than the regular cooking oil.