Adai

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Post # 11

Serving Size: 3-4
Posted by: Anu

For those who have no clue of what an "Adai" is, it's like a Dosa but much easier to make since it does not involve fine grinding or more importantly it does not involve fermenting the batter! It's a Tamilian version of the Persarattu ("my dear golt friends" - rings a bell Ms. Kalia??)

Ingredients:
Raw Rice - 1 cup
Channa daal+Tuvar daal+Urad daal (3:2:1 ratio) - 1 cup
Long Red Chilis - 8-10 (this really depends on the chilis you are using and of course your own tolerance to spice!)
Onion - 1 medium (finely chopped)
Curry leaves - 1 sprig
Salt - to taste

Soak the rice and daal (together) for 2-3 hours. 


3:2:1 of channa dal, tuvar dal and urad dal


Drain the water and grind coarsely (do not fine grind it like the dosa batter) along with the red chilis, salt and some water (see note below). Transfer it to a dish, mix in fresh curry leaves and onion, your batter is ready!



Start making the "adai" on a pre-heated tava (set at medium heat), pour about 1 ladle of batter and spread it. Pour 1/2 a tsp of oil around the adai and flip it over after about a minute. Let it sit for another minute or two and it's ready!!

Notes:

  • The adai batter is usually not too runny. For the above mentioned quantities of rice+daal, you will need about 1/2 cup of water. Of course, if you prefer them thin, you can always add water later!!
  • How much batter you add to the tava and how thin/thick you spread and when you flip it over - all these depend on how crisp/soft/roasted/dark/light you want it to be!!
  • If you are a ghee lover, substitute it for the oil!!
  • Other options for vegetable - 1 cup of finely chopped spinach (or) 5 tbsp of fresh grated coconut (or) 1 chayote squash finely chopped (or) 1 cup of finely chopped cabbage - all these add a nice crispy touch to the adai!!

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