Adai – a very traditional South Indian breakfast dish is a classic twist to the Dosa. Adai is typically made with Rice and mixed dals. Traditionally, this South Indian breakfast item is made in Tamil Nadu and some parts of Kerala and Karnataka. But the deliciousness factor and the nutritional value places it in the top breakfast category..It is easy to make and does not require any fermenting time like the Dosa counterpart.
Typically Adai is served with “Avial” – which is a mixed vegetable and curd curry that deserves a post of its own 🙂 Here I have served it with tasty coconut chutney.
You will need:
For the Adai Batter:
Rice – 1 cup (I use Sona Masoori or Long grain rice)
Toor Dal – 1/4 cup
Urad Dal – 1/4 cup
Channa Dal – 1/4 cup
Moong Dal – 1/4 cup
Dry Red chillies – 4
Wash the rice and dals. Soak all of the above in plenty of water overnight. Grind into a coarse batter with water. Add salt as needed.
The batter should look like this:
I prefer plain Adai. My family prefers Adai with chopped onions. You can add finely chopped onions, chopped curry leaves, grated or small pieces of coconut and grated ginger or grated carrot to your batter.
Once the batter is ready, you can make Adai on a griddle much like how you would make dosa. Pour a ladleful in the center of a pan and circle the batter and spread into a semi thick pancake/dosa. Drizzle oil and cook on both sides until crispy.
You will need:
Fresh or Frozen grated coconut – 1 cup
Chutney Dal/Roasted gram dal – 2 tbsp
3 green chillies
tamarind – 1 small piece
ginger – 1 small piece
garlic – 1 pod (optional)
hing (Asafortida) – 1 pinch
salt to taste
fresh cilantro – a few sprigs
Combine all of the above, add a little water and grind into a smooth paste. If you are using frozen coconut, make sure you use warm water while grinding. Seaosn with mustard seeds, urad dal and curry leaves
Adai with coconut chutney served…