Adai is a highly nutritious lentil crepe/ Dosa. It belongs to the South Indian Cuisine and is a popular breakfast followed by IDLI, DOSA, AND UTTAPAM. Unlike Dosa batter, the Adai batter is thick and spicy too (with the addition of red chillies).
The Adai Dosa Batter or Adai Maavu does not require any fermentation and can be made instantly. Adai also requires just 3 hours of soaking time.
Ingredients
3/4 cup chana dal/Bengal gram
3/4 cup urad dal/skinless black gram
3/4 cup Moong dal/Split skinned green gram
3/4 cup Toor dal/pigeon peas
1/4 cup sabudana/tapioca pearls
2 cups of rice
8 dry red chillies
1/2 inch ginger piece
1 tbsp methi seeds/fenugreek seeds
Salt to taste
2 tsp sugar
Procedure
Take one big bowl and put all the dals and rice with methi seeds. adding water was it 3-4 times and soak with red chillies in enough water for 3 hours.
After 3 hours drain all the water from the dal and rice mixture and grind with a ginger piece.
Make a smooth paste. Add salt to taste, and sugar, and mix well.
Heat Tawa and make thin dosey, adding 2 tsp oil. No need to flip dosas.
Serve hot dosa with coconut chutney or sambar.
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