Adai is one of the most famous south Indian breakfast.It is the traditional breakfast made in the tamil brahmin family.It is rich in protein from the lentils.It is very easy to make as the soaking time is not more than hour.
Adai with aviyal,Jaggery or freshly made butter makes an excellent combination.I love to have the adais with freshly prepared coconut chutney.
Usual Adai is very crispy,but we prefer to have a soft adai with little crispiness.I had also modified the ingredients according to the taste of my family members.I had reduced the amount of bengal gram used.
For the recipe pls press READ MORE below...
To soak and grind:
1 Cup of Raw Rice
1/4 Cup of Thoor dhal
1/4 cup of Moong Dhal
1/8 Cup of Bengal gram
3 Tbsp of Urad Dhal(this one makes the adai little softer.If u want it to be crispy then reduce the amount of urad dhal)
1 Tbsp of methi/fenugreek seeds
2 Tbsp of grated ginger
10 no. of Dry red chillies
1 Tsp of whole black pepper
2 Tbsp of Cumin seeds/Jeera
2 strands of curry leaves chopped finely
3 tbsp of finely chopped coriander leaves
2 tbsp of drumstick leaves(optional)
1/2 Tsp of Asafoetida
1/2 cup of chopped small onions(this is the one that adds extra flavour to the Adai)
1 Tsp of Turmeric Powder
1.Soak rice and dhal(thoor,urad,Moong dhal,fenugreek) separately for 1hour.
2.First grind the rice along with ginger,red chillies and pepper.grind it into a fine paste.
3.Then take out the batter and put it in a separate vessel.
4.Then grind the dhal coarsely.Don' grind it too much.It should be coarse.
5.Finally add jeera/cumin seeds and grind it to a coarse batter.
6.Then mix the dhal and the rice batter.
7.This batter doen't need to ferment.You can use immediately or keep it in the fridge and make it the next day.
8.While making the adais add chopped onions,turmeric powder,asafoetida,salt,drumstick leaves,chopped coriander leaves,curry leaves.
8.cook it on both the sides and serve it with aviyal,jaggery,butter or coconut chutney.
1.Use gingelly oil that imparts an extra taste to the Adai.
2.Saunf/Aniseed can also be added if you like the flavour of it
3.Those who love garlic taste and smell can add 2-3 pods while grinding.
4.If you want the adai to be more crispier then don't add urad dhal.
5.Grind rice and dhal separately.
6.let the batter be coarse.Don't grind the hal mixture into a fine paste.
7.If u don't want to add onions don't make adai at all!!!!!
8.Use small onions for the adai to taste well.
9.Spinach/methi leaves can also be added.
10.Chopped green chillies can also be added.