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.