Adai recipe - How to make Adai - Once you try this traditional way, the recipe followed for many years, you will fall for it. Quick video, step wise pictures.
- 1 cup Raw rice
- 1 cup Idli rice/ parboiled rice
- ½ cup Chana dal/ Kadalai paruppu
- ¼ cup Toor dal/ thuvaram paruppu
- ⅛ cup Urad dal/ uluntham paruppu
- ⅛ cup Moong dal/ paasi paruppu -
- 1 cup Small onions/shallots chopped
- 4 tbsp Coriander leaves chopped optional
- 2 sprigs curry leaves
- ¼ tsp Asafoetida
- 15 Red chillies
- Salt to taste
Soak rice and dal separately for 3 hrs minimum. First grind the red chillies with salt, asafoetida and then add rice.
Grind it to a coarse paste (like rava). Add dal. Use the pulse,inch or juice option to grind this dals coarsely. Make sure to wipe the sides and lids for even grinding.
This should be more coarse in texture as shown in the picture. Mix both the ground items well and set aside. You can keep upto 3-4 hours, or even make immediately. But standing time yields better result.
Just before making adai, add the onions, coriander, curry leaves and mix well. The batter should be thicker than our idly dosa batter. So adjust water as needed.
Heat the tawa and spread little oil and spread one laddle full of batter as thick adais,make a small hole in the middle and again pour little oil around. Let it get cooked for sometime.Turn over the adai and cook the other side too till golden brown. (you can cook covered with a lid, before flipping )
- You can add 2-3 tablespoons of finely chopped carrot as my MIL does. Also you can add chopped spring onions ,if you have any in hand.
- Remember, small onions tastes best, so use lots of onion and if possible fully small onions, if lazy or don't have in stock, mix both and make. More the onion in the batter, more tasty the adai gets.
- I soak for minimum 3 hours. Mom soaks just for an hour and gives resting time more. It gives really crispier results.
- Also can add drumstick leaves to this Adai!
- Don’t be stingy in asafetida and also adding oil to the adai, once in a while its okie right?
- We usually grind in early evening and make adai in night for dinner.