Adai
Adai is made from ground rice and dhal and can be served so many different ways. This recipe can easily be adjusted as some like adai crispy and thin while others like it thicker.
Ingredients
- 1 cup raw rice
- 1 cup idli rice
- ¾ cup toor dhal
- ¾ cup channa dhal
- ¼ cup urad dhal
- ¼ cup moong dhal
- 2 tsp fennel seeds
- 10 red chilies (adjust to taste)
- ½ tsp turmeric powder
- ¼ tsp asafoetida (also known as hing or perungayam)
- 10 curry leaves
- 1 cup onion (finely chopped)
- salt to taste
- oil for cooking adai
Instructions
- Wash the rice and dhal and soak for 2-3 hours.
- Grind soaked dhal, soaked rice, fennel seeds and red chilies in a blender. The batter should be coarse.
- Add turmeric powder, asafoetida, chopped onions, curry leaves and salt to the batter. Mix well.
- Heat the tawa or pan. Once hot, pour a spoon of batter onto the pan and spread into a circle.
- Make a small hole in the center and add 1 tsp oil in the center and on the sides of the adai.
- Cook both sides until golden brown.
- Serve hot with chutney, avial or podi.
Notes
- The dhal and rice proportion can be adjusted to taste.
- Dilute the batter with water to make thin adais.