Deeps Kitchen: Adai Recipe

Traditional Adai [ Dal and Rice crepe]

Adai is a very traditional south Indian recipe made from dals, lentil and rice batter along with some Indian spices. Since it is made with varieties of dal it is protein rich and very nutritious healthy recipe.

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Ingredients

Idli rice – 2 cups

Split moog dal – ¼ cup

Channa dal- ¼ cup

Urad dal – ¼ cup

Tood dal – ¼ cup

Fenugreek seeds – 1 tbsp

Salt to taste

Onion chopped – 1

Coriander leaves – 3 tbsp chopped

Spices to Grind

Ginger – 1 inch size

Garlic – 3 pods

Fennel seeds – ½ tbsp

Cumin seeds- ½ tbsp

Curry leaves – 2 spring

Hing – ½ tsp

Red chilli – 3

தேவையான பொருட்கள்

இட்லி அரிசி - 2 கப்

பாசி பருப்பு - ¼ கப்

கடலைபருப்பு-¼ கப்

உளுத்தம் பருப்பு - ¼ கப்

துவரம் பருப்பு - ¼ கப்

வெந்தயம் - 1 Tbsp

வெங்காயம் நறுக்கியது - 1

கொத்தமல்லி இலை - 3 Tbsp நறுக்கியது

உப்பு – to taste

Spices to Grind

இஞ்சி - 1 அங்குல அளவு

பூண்டு - 3 பல்

பெருஞ்சீரகம் விதைகள் - ½ tbsp

சீரகம், ½ tbsp

கருவேப்பிலை - 2 கொத்து

பெருங்காயம் - ½ தேக்கரண்டி

சிவப்பு மிளகாய் - 3

Method

Take rice and dal in separate bowl. Wash in clean water two times and soak in water for 3 hours.

After 3 hours, using wet grinder or blender blend them into smooth batter like idli, dosa batter.

Note : First grind dals. Once it is grinded well, then add rice. Because dals and lentils take long time if added along with rice altogether.

Grind the spices listed under ‘ spices to grind’ in blender and keep it aside.

You may also blend them along with dals and lentils as well. Make sure to chop ginger and garlic finely.

Now add the spice paste to the batter [ if you did not blend with dals and rice] and mix it well.

Adai batter is ready. Allow it to ferment for 8 hours. Some people make without fermenting the batter. But when you ferment the texture and flavor would be great.

After fermenting for 8 hours, take required amount of batter in separate bowl. I took around 1 cup of batter.

Add salt, onion and coriander leaves .

Preheat your tawa and spread half of the batter very slowly as thin as possible. Since we have added onion you cannot spread very thin but try your best to spread thinly.

Pour 1 tsp oil [ coconut oil tastes really great with adai]. Cover with lid and cook for 2 minutes till bottom part become golden brown. Then flip to next side and cook for another 1 or 1and 1/2 minutes till golden brown and your adai is ready.

Transfer to plate and serve with coconut chutney and sambar.

Strong chutneys like mint, coriander, onion and tomato chutneys wont taste great with this adai as we have added lot of spices in the Adai batter. So mild chutney like coconut chutney tastes great or you may prepare avial as well.

Try it and let me know your feedback. Watch video recipe for better understanding.

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