Adai | Rice and Lentil Crepe Recipe
I wanted to make Adai dosa for long time and it was not happening until I decided to make for breakfast during my in-laws stay here as I always run out of ideas for breakfast! It was easier to make than I thought and tasted very good too, not to mention about the nutrition value adai has. My in-laws also liked it very much and so DH, from then Adai is regularly getting features in my kitchen.
For those whom haven’t tried Adai or don’t know about this wonderful delicacy; it’s like dosa (thicker) made of rice & lentils and generally fragmented for very less period or not at all, so it’s more like chawal and dal ka chilla. Generally served with Avial in Tamilnadu though it goes perfectly with any chutney, sambar or idly podi/powder. Soft and cripsy adai taste very good.
Raw Rice – 1/2 cup
Idly Rice – 1 cup
Toor Dal/Split Pigeon Pea – 1/4 cup
Channa Dal/Yellow Split Pea – 1/4 cup
Urad Dal – 1/8 cup
Fenugreek Seeds – 1/4 tsp [optional]
Dry Red Chillies – 8-9
Onion – 1 large
Chopped Cilantro – 4 tbsp (or more if preferred)
Chopped Curry Leaves – 2 tbsp
Asafoetida – 1/4 tsp
Grated Coconut – 2 tbsp [optional]
Oil – To make adai
Salt – to taste
1. Wash and soak rice and dals separately, soak fenugreek seeds with dal for 2 hours.
2. Grind rice with red chillies first to coarsely and then add dal and grind to smooth batter with little water, batter will be thicker than dosa batter. Add chopped onion, cilantro and curry leaves, hing, salt, coconut ( I didn’t use) and mix well.
3. Heat tawa and spread a ladle full batter in circular motion like dosa, adai will be thicker than normal dosa.
4. Drizzle oil around adai and let it cook for 2 minutes, turn over others ide to let it cook and it becomes crispy. Repeat the same for rest of batter.
Serve hot/warm with chutney of your choice. It goes well with jaggery too.
We had it with coconut chutney with tea, a perfect breakfast I say.
Have a nice day ~~