Adai is a traditional recipe from South Indian Cuisine. Preparation is similar to Dosa but tastes very delicious. Varieties of dals (lentils) and raw rice are used to make Adai. Soak Dals , Rice separately for 3-4 hours and then grind to coarse batter along with red chillies . Allow batter to sit for 2-3 hours and then prepare Adai Dosa . Shallots (sambar Onions) , green chillies ,curry leaves ,coriander leaves and veggies of your choice can also be used added while making Dosa . Overnight (8-10 Hrs) fermentation is not needed for making Adai.

Variations in Recipe : This is a traditional recipe and every home has their own proportions on lentils and rice. Also addition of spices, herbs and vegetables varies from house to house. But the basic recipe calls for addition of Shallots/ Pearl Onions/Sambar Onions , curry leaves and coriander leaves. As Adai is mainly served with Aviyal , no extra addition of vegetables are needed for making Dosa. But if you are serving with Coconut Chutney and want to make it more nutritious, carrot , cabbage and leafy vegetables can be added in Dosa. Adai is served with Aviyal , Ghee – Jaggery or Coconut Chutney and Sambar .

Nutrition in Adai

In most of my recipes , I often write about complete and incomplete protein. None of the plant based protein is complete , hence to make it a complete protein proper food combination must be followed. Cereals and Pulses together makes a complete protein. As Adai is a combination of cereals and pulses , it makes for a complete protein rich breakfast. If you are on a diet plan and don’t know on how to add protein in your every meal . Then start eating the traditional wholesome meals without any kind of twists , you’ll get all nutrients that your body demands for. Keeping simple invokes to eat healthy and stay fit.

Other South Indian Breakfast recipes that may interest you are: Akki Roti , Pesarattu , Pongal , Bisibele bath , Rava Idli , Semiya Puliyogare and Appe

RECIPE CARD FOR ADAI DOSA

Adai
Prep Time
15 mins
Cook Time
30 mins
Soaking, Resting Time
6 hrs
Total Time
45 mins
 

Adai is a Variety of Dosa prepared using many lentils and rice. A delicious , super healthy , complete protein breakfast from South Indian Cuisine.

Course: Breakfast, Tiffin
Cuisine: South India, Tamil
Keyword: Breakfast_Ideas, Dosa
Servings: 18 Makes
Calories: 138 kcal
Author: Muktha
Ingredients
For Soaking
  • 1 cup Raw Rice
  • 1 cup Idli Rice/ Parboiled Rice
  • 1/2 cup Channa Dal
  • 1/4 cup Urad Dal
  • 1/4 cup Moong Dal
  • 1/4 cup Toor Dal
For Grinding
  • 4 no Red Chilli
  • 2 no Byadgi Red Chilli
  • 1/2 Tsp Asafoetida
Additions for Batter
  • 3/4-1 Cup Chopped Shallots / Sambar Onion / Pearl Onion
  • 2-3 no Green Chillies
  • 1 inch Ginger grated , optional
  • 4 sprigs Curry leaves chopped
  • 4 Tbsp Coriander Leaves , chopped
Other Ingredients
  • 1 Tsp Salt or as required
  • Oil / Ghee for roasting Dosa
Instructions
  1. Rinse and wash 2 cups of raw rice , 1 cup regular rice and 1 cup Idli Rice. Soak in water for 3-4 hours.

  2. In a bowl add 1/2 cup chana dal , 1/4 cup urad dal , 1/4 cup moong dal , 1/4 cup toor dal ,rinse and wash thoroughly. Soak all dals together for 3 hours.

  3. After 3 hrs , drain water and keep it aside. Reserve this water to add while grinding the batter.

  4. In a wet mixer grinding jar, add rice , 5 dry red chillies, asafoetida and grind to a smooth paste, add the reserved water portion by portion as required. 

  5. Transfer the batter to a seperate bowl .

  6. Now to the same jar , add all soaked dals and grind to a coarse paste , add little reserved water as needed.

  7. Add this coarse grind dal batter to rice batter , add salt , mix well and set it aside for 2-3 hours. Batter consistency should be of regular Dosa consistency , neither too thick nor too thin.

  8. Chop shallots ( about 3/4 -1 cup) , green chillies (2-3 no's) , curry leaves 4-5 sprigs and 4 tbsp of coriander leaves . Add this to batter and mix well.

  9. Heat griddle/dosa tawa , Pour a ladle full of batter and spread like a dosa. Drizzle some ghee/ clarified butter/oil on top of the dosa , close the lid and cook for 30 - 40 seconds.

  10. Open the lid , flip the dosa to other side and continue to cook ,till done.

  11. Drizzle some more ghee and serve hot . Adai should be served hot only , it becomes rough once it cools down.

Recipe Notes
  • You can spices like jeera and ajwain too. 
  • Green leafy vegetables like drumstick leaves, dill leaves are also added.
  • You can  also add grated carrot and cabbage to sneak in Kid's meal.
  • Prepare the batter and store it in refrigerator for next day use. Add onions, greens and other veggies at the time of preparing Dosa.
  • Serve it  HOT HOT and only Hot . It drys out when cooled.

Step by Step directions for making Adai :

Rinse and wash 2 cups of raw rice , 1 cup regular rice and 1 cup Idli Rice. Soak in water for 3-4 hours.

In a bowl add 1/2 cup chana dal , 1/4 cup urad dal , 1/4 cup moong dal , 1/4 cup toor dal ,rinse and wash thoroughly. Soak all dals together for 3 hours.

After 3 hrs , drain water and keep rice aside. Reserve this water to add while grinding the batter.Add rice to the mixer jar /grinder.

In a wet mixer grinding jar, add rice , 5 dry red chillies, asafoetida and grind to a smooth paste, add the reserved water portion by portion as required.

Transfer the batter to a seperate bowl .

From soaked Dal , drain water and add dal to the same jar.

Ground to a coarse paste , add little reserved water,part by part as needed.

Add this coarse grind dal batter to rice batter , add salt , mix well and set it aside for 2-3 hours. Batter consistency should be of regular Dosa consistency , neither too thick nor too thin.

Chop shallots ( about 3/4 -1 cup) , green chillies (2-3 no’s) , curry leaves 4-5 sprigs and 2 -3 tbsp of coriander leaves . Add this to batter and mix well.

Heat griddle/dosa tawa , Pour a ladle full of batter and spread like a dosa.

Drizzle some ghee/ clarified butter/oil on top of the dosa , close the lid and cook for 30 -40 seconds.

Open the lid , flip the dosa to other side and continue to cook ,till done.

Drizzle some more ghee and serve hot . Adai should be served hot only , it becomes rough once it cools down. Serve it with Coconut Chutney , Ghee- Jaggery or Aviyal.

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