Adai is one of my favorite tiffin, used to have it for breakfast/ dinner. Adai is a combination of lentils and rice. It is a quite heavy dish and could be consumed along with avial, butter, jaggery, chutney and idli podi. My mom used to prepare adai when I am free, such that she feels I will consume more :).
I used to soak required quantity of lentils and rice and grind it in blender, so that fresh adai could be made. Generally drumstick leaves will be added to adai to make it more tastier and healthy tiffin.
Ingredients for Adai:
Thoor dhal - 3/4 cup
Channa dhal - 3/4 cup
Par boiled rice (Puhungal arisi) -1/2 cup
Raw rice - 3/4 cup
Moong dhall - 1/4 cup
Asafoetida - 1 teaspoon
Water - 1/3 cup
Curry leaves - few
Onion - 1 (finely chopped)
Coconut - 3(1 inch piece, chopped)
Oil - 3 tablespoon
Dry red chilli - 12 nos
Salt - to taste
Grated Carrot or Drumstick leaves- 1/4 cup (optional)
Method to prepare batter:
1. Wash and soak all dhal (parupu) and rice together for 2 hours.
2. Grind it coarsely in blender by adding red chillies, salt and asafoetida. Batter shouldn't be thick nor watery.
3. To the batter, add finely chopped onion, coconut and curry leaves and mix well.
Method to make Adai:
1. Heat tawa and pour a ladle of batter to it and spread in circular motion.
2. Drizzle oil around adai and make 3 to 4 small holes at centre of adai and pour a teaspoon of oil.
3. Allow it to cook and flip adai to other side. Again drizzle oil around it. Once both side are cooked, remove it from tawa and serve.
Tasty and crispy Adai is ready to be served. Serve it with coconut chutney/ jaggery.
Tips:
1. Before adding to batter, drumstick leaves should be washed and cooked slightly in a kadai by adding a teaspoon of oil. It adds additional taste and enrich the dish with iron.
2. Grated carrot can be used directly to batter, but this reduces the crispy consistency of adai. Even grind the grated coconut along with lentils and rice to make dish healthy.
3. Holes made at adai will increase the crispy consistency and also helps to cook faster.
Serve crispy adai with coconut chutney, butter and jaggery.
I used to soak required quantity of lentils and rice and grind it in blender, so that fresh adai could be made. Generally drumstick leaves will be added to adai to make it more tastier and healthy tiffin.
Ingredients for Adai:
Thoor dhal - 3/4 cup
Channa dhal - 3/4 cup
Par boiled rice (Puhungal arisi) -1/2 cup
Raw rice - 3/4 cup
Moong dhall - 1/4 cup
Asafoetida - 1 teaspoon
Water - 1/3 cup
Curry leaves - few
Onion - 1 (finely chopped)
Coconut - 3(1 inch piece, chopped)
Oil - 3 tablespoon
Dry red chilli - 12 nos
Salt - to taste
Grated Carrot or Drumstick leaves- 1/4 cup (optional)
Method to prepare batter:
1. Wash and soak all dhal (parupu) and rice together for 2 hours.
2. Grind it coarsely in blender by adding red chillies, salt and asafoetida. Batter shouldn't be thick nor watery.
3. To the batter, add finely chopped onion, coconut and curry leaves and mix well.
Method to make Adai:
1. Heat tawa and pour a ladle of batter to it and spread in circular motion.
2. Drizzle oil around adai and make 3 to 4 small holes at centre of adai and pour a teaspoon of oil.
3. Allow it to cook and flip adai to other side. Again drizzle oil around it. Once both side are cooked, remove it from tawa and serve.
Tasty and crispy Adai is ready to be served. Serve it with coconut chutney/ jaggery.
Tips:
1. Before adding to batter, drumstick leaves should be washed and cooked slightly in a kadai by adding a teaspoon of oil. It adds additional taste and enrich the dish with iron.
2. Grated carrot can be used directly to batter, but this reduces the crispy consistency of adai. Even grind the grated coconut along with lentils and rice to make dish healthy.
3. Holes made at adai will increase the crispy consistency and also helps to cook faster.
Serve crispy adai with coconut chutney, butter and jaggery.
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