Adai is one of the most common delicacy of Tambrahm cuisine. Adai is served along with “Avial” (Vegetable Mixture), Chilli-Powder & curd, Varieties of Chutney or Vella Chakkarai.
Adai are usually thicker than dosa and can be topped with chopped onions, Green chillies, Drumstick leaves, Parangikkai (Pumpkin) and more over this recipe doesn’t require fermentation at all. Adai can be prepared and served immediately once the batter and spiced up.
In this section, we are going to see only the recipe for Adai and not the side-dishes.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings | pieces |
Ingredients
- 1 cup Raw Rice
- 1 Cup Boiled rice
- 1/3 Cup Toor Daal
- 1/3 Cup Urad Daal
- 1/3 Cup Bengal Gram
- 5 Piece Green Chilli
- 12 Piece Red Chilli
- As Needed Salt
- As Needed Asafoetida
- 2 Piece Onion Medium size
- As Needed Curry Leaves
- As Needed Oil
- As Needed Butter
Ingredients
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Instructions
- a. Soak Rice in a basin
b. Soak Toor Daal, Urad Daal & Bengal Gram in a seperate basin
It should be kept aside for 2 hours.
- a. Grind Red & Green chilli, Salt, Asafoetida and the soaked rice and Daal to make a batter
b. Add Curry Leaves
Note : The batter should not be a smooth paste, grind it coarsely. - a. Heat a flat frying pan.
b. Add a ladle of batter and spread into a small circle.
c. Sprinkle Onion, dribble oil and cook on both sides.
Note :
a. Cook in high Flame
b. Cook till the Adai becomes Orangish-brown
c. Add more oil for extra crispness.
Recipe Notes
Adai - Few tips
- Add Carrot / Potato shreds for extra taste.
- Serve with butter / Jaggery
- Serve hot for better taste, otherwise it will be hard to eat
- Few toppings
- Murunga Keerai (Drumstick Leaves)
- Parangi (Pumpkin)
- Vegetable
- Add Grated Coconut for extra taste
- If you like to have the flavour of coconut, add few spoons of Coconut oil with the cooking oil
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