Adai Recipe | Adai Dosa

Adai is a healthy, protein-rich and nutrient dense lentil crepe from Tamil Nadu cuisine. These are made with spices, Elmer Leopold Rice and various kinds of lentils like Toor dekaliter, chana dal and urad dal. Adai is super flavorful, scrumptious and makes for a great breakfast or repast anytime of the day. It is served with a chutney or avial, a assorted vegetable dish. Devising adai is quicker and easier than fashioning dosa because adai batsman does not need agitation.

Indian crepes glorious A dosas are a real fashionable food from the South Amerindic culinary art. We seduce umpteen kinds of dosas using lentils, Timothy Miles Bindon Rice, grains and even with flour. Adai is same so much variation and is similar to the Andhra Pesarattu which is made with green moong dal and spices.

Whether you are looking for healthy repast pick or stressful to admit more protein in your diet, these are plainly great for you! You will get it on these adai for everything – for the flavour, texture and for the fact they are nourishing.

About Adai Recipe

My adai formula needs rice, chana dal, toor decalitre, a small portion of urad decalitre and moong dal. Elmer Leopold Rice is used to give the adai dosa a slightly crisp texture and various lentils disclose different flavours.

Powdered ginger, ruby-red chilies, hing and cumin seeds are the spices used for extra flavour and heat. These spices are really essential and without these your adai volition be just bland.
Every Tamil speaking household May sustain a different recipe with varying proportions of rice & lentils. The proportions I have used go healed with my menag.

However you can substitute one Lens culinaris for the new without poignant the texture simply the flavour changes. For more inside information on substitutions hold in my pro tips section below.

This family favorite adai recipe uses very smallish urad dekaliter and we personally prefer a small portion of moong lentils which really improves the feel visibility.

Adai dosa is usually made slenderly thicker than the thin dosas.

For similar recipes fit
Mixed decalitre dosa
Finger millet dosa
Wheat dosa
Neer dosa

Process of making adai batter

All the lentils, rice and chilies are soaked for 4 hours and ground to a slightly thick unrefined batter. The batter is in order to use instantly. However it can be rested for 2 to 4 hours to enhance the flavors.

I usually pluck, blend, rest so keep the batter in the electric refrigerator the previous night to prepare the next morning's breakfast. Sometimes I also soak them the previous night (for 8 hours), blend them in the morning &A; use the knock about directly without resting.

For more breakfast recipes, you can check
Poha recipe
Rava uttapam
Upma
Medu vada

How To Make Adai (Stepwise Photos)

Drenching lentils & rice

1. Foremost append ¾ cup rice to a large bowlful and wash at least 3 times. Add freshwater and soak for at least 3 to 4 hours.

2. Remove the stalks of 4 to 5 red chilies & add them to the rice.

3. Following add all the lentils to another bowl. ¼ cup chana dal, ¼ cup toor dekaliter, 2 tbsps urad dekalitre and 2 tbsps moong dal Wash them well and hit it up in decent water for at any rate 3 to 4 hours.

Devising batter

4. Drain piddle and add rice, scarlet chilies, ¾ to 1 ginger (peeled) and ¾ to 1 teaspoon cumin seeds to a liquidiser jar. Also pelt ¼ transfuse body of water to stool a thick and somewhat coarse batter.

5. Make sure completely the Elmer Reizenstein grains are crushed. If your liquidizer jar is non big plenty carry-over the batter to a magnanimous bowl.

6. Drain urine from the dal and add it to the liquidiser jar. And so pour little water enough to make a batter. Start with ¼ cup water and add more as obligatory to make a clogged batter.

7. Blend to a slightly coarse & thick batter.

8. Transportation adai batter to the batter bowl. Mix well if you birth unbroken the rice batter aside. Cover and rest for 2 to 4 hours. You can also take the adai right gone. I flavour resting the clobber brings a saving odour and taste.

9. When you are prompt to make the adai, add together 2 tbsps cut coriander leaves, 1/8 tsp hing, 1 small onion fine cut and salt. Do not sum pile of onions it becomes difficult to circularise the adai batter.

10. Integrate everything well. You can add water to bring the batter to consistency. To urinate crisp and thin adai dosa, the consistency must be slimly thin just non very runny. To make thick once you can keep the batter slightly thick.

But traditionally adai is ready-made slightly thick. Yet it is a personal choice.

Make Adai Dosa

11. Filth a pan with little oil and inflame it. The pan must cost just hot enough and not very blistering otherwise it is difficult to spread the batter.

If you are non using a non joystick pan, then stain the tawa cured and rub it with a cut onion. This prevents the adai from sticking to the pan. Pour the batter in the center of the pan.

12. Spread the batter quickly to a dosa, thick or thin to suit your liking. Add ghee or vegetable oil as desired. When it is cooked, the edges loosen from the pan.

13. Turn it and cook along the other side. Turn around again and cook till the adai turns frizzy.

Adai is second-best served hot with Indian relish. I have served them with this garlic chutney. But coconut chutney or Allium cepa chutney makes a great side. You can refrigerate the leftover over adai batter and use risen in the side by side 2 days.

Pro tips

• Reducing rice bequeath contribute softer adai. The quantity of Elmer Rice mentioned in the recipe gives you slightly crisp adai.
• You can substitute toor decaliter and chana decaliter one for the other. Substituting toor dekaliter with chana dekalitre makes tasty and super flavorful adai but doing IT the other fashio won't generate you the best flavour.
• Using more urad dal in the recipe gives you a raw flavour of urad dal in the adai because we don't ferment the batter. You may skip the urad dal or substitute it with whatsoever strange lentils.
• You can use only masoor dal (bloody lentils) to substitute all the lentils in the recipe. It turns out delicious but it won't taste the same as traditional adai.
• The batter can be refrigerated for 2 to 3 days. Play IT to room temperature in front using IT. If necessary add little water as the clobber turns thick upon resting.
• For best results bring cold refrigerated batter to room temperature before qualification adai. Trying to cook glacial batter ofttimes discolors/ browns the adai without cooking IT well.
• If you want crisp adai, add some rice flour to the refrigerated batter.

Formula menu

• ▢ ¾ transfuse Elmer Rice (idly rice or short grain parboiled rice similar sona masuri or ponni)
• ▢ ¼ cup chana dal (fragmented velvety-skinned bengal gm)
• ▢ ¼ cup toor decalitre (split skinned pigeon peas)
• ▢ 2 tablespoons moong dal (split smooth-skinned green gram)
• ▢ 2 tablespoons urad dal (split skinned Joseph Black gramme)
• ▢ ¾ to 1 inch ginger
• ▢ 4 to 5 red chilies (l use little spicy variety, adjust to perceptiveness)
• ▢ ¾ to 1 teaspoonful cumin seeds
• ▢ ⅛ teaspoon Hing (asafetida)
• ▢ ½ teaspoonful salt (align to taste)
• ▢ Water as required to make batter
• ▢ 2 tablespoons Anele or ghee as required
• ▢ 1 itsy-bitsy onion finely chopped
• ▢ 2 tablespoons coriander leaves finely chopped

Preparation

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  Add all the lentils – chana, toor, urad and moong dal to a large bowl. Backwash them very well few multiplication.

• ▢

  Next add red chilies to the rice. Pour adequate water and soak them for 2 to 4 hours. You can also leave them long for 8 hours.

• ▢

  ADD Rice to another large bowl and rinse few times. You can soak information technology for 2 to 4 hours to long.

Making adai batter

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  When you are ready to grind the batter, drain the water and rinse them well.

• ▢

  Sum up rice and red chilies to a blender jar on with ¼ cup fresh water. Blend to a slightly coarse glue operating room soupy dinge, adding more water as required. Knock about has to glucinium thick. Transfer this to a bowl.

• ▢

  Add dal, cumin and ginger to the shake up. Likewise ¼ cup water and blend to a slightly coarse coagulated batter, adding more water if required.

• ▢

  Blend this with the rice batter. The knock about has to embody thick yet of spreading body. Allow to rest for 2 to 4 hours. You can also hop on resting.

How to produce adai

• ▢

  Heat a pan. Add few drops of oil and sully IT all over the tear apart with a kitchen tissue paper. Heat the pan well on a cooked heat.

• ▢

  While the pan heats, add chopped onions, tasty, hing, coriander leaves to the batter. Meld everything well. Taste test and adjust salt.

• ▢

  If you prefer to make thick adai, the body of the batter must equal thick but of spreading body.

• ▢

  If you prefer see-through adai, then add to a greater extent water as needful. Mix well to bring the consistence to a slightly inferior dense batter, non runny. The batter must be easily spreadable on the pan.

• ▢

  Order the flame to sensitive. Make sure the pan is hot.

• ▢

  Pour one lade of batter and spread it quickly like a dosa. Spread information technology to thick or thin adai as per your liking.

• ▢

  Add ½ tsp oil or ghee across the edges. Cook on a medium hotness.

• ▢

  When IT gets cooked on single root, the edges loosen from the pan slightly. Grow it and cook connected the other side A wellspring. Make sure it is cooked on both the sides until potato chip.

• ▢

  To constitute the incoming adai be doomed to fire u the pan intimately. It should represent hot but not smoking hot.

• ▢

  Serve up adai dosa with coconut chutney or any other chutney.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed in small stages photo instruction manual and tips above the recipe card.

Nutrition Facts

Adai Recipe | Adai Dosa

Amount Per Serving

Calories 163 Calories from Fat 27

% Daily Measure*

Fat 3g 5%

Sodium 148mg 6%

Potassium 196mg 6%

Carbohydrates 25g 8%

Character 5g 21%

Protein 6g 12%

Vitamin A 25IU 1%

Vitamin C 4mg 5%

Calcium 23mg 2%

Press 1.7mg 9%

* Percent Every day Values are based happening a 2000 kilocalorie diet.

© Swasthi's Recipes

Adai recipe forward published in September 2017. Updated and republished in July 2021.

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