Adai Recipe - How To Make Adai
An Outlook On Adai Recipe
Adai Recipe is one of the exclusive food Recipes in south Indian cuisine. Since it is a protein rich food and Adai Recipe is considered as a an easy to make wholesome breakfast recipe. Adai Recipe is considered very tasty as it contains all types of pulses and grains.
Adai Recipe is made with green gram a mixture of soaked pulses like rice, toor dal, urad dal, moong dal, chana dal and green gram.
The taste of the adai dosa lies in the proportion and the texture of the batter that you make for the adai recipe. The taste of the adai dosa can also be enhanced by adding finely chopped onion and crushed curry leaves to the adai recipe.
All the above mentioned pulses and rice must be soaked for 3-4 hours and should be grinded as a coarse batter for adai dosa. Then add salt and keep aside for one or two hours to make the adai batter.
You can also soak the ingredients overnight and prepare directly without resting. Unlike dosa, Adai dosa is made a slight thicker as the coarseness gives a crispy taste to the adai dosa
Adai Recipe is considered as a protein rich food recipe and one of the richest food suitable for all age groups. That is why adai is proclaimed as the most delicious and healthy breakfast dish of Tamil Nadu.
Adai is a best tasted and always served with Aviyal in South India. this recipe of adai can be relished by any age group of people and this recipe is formulated by keeping in mind the average taste of any age group of people and easy availability of ingredients for this recipe.
Ingredients To Make Adai Recipe :
How to Make Adai Dosa :
Wash all the dals and mix them in a container and soak overnight or for 3-4 hours.
Wash the rice and soak it separately.
Add five red chillies with the soaking dals.
Add all the soaked dals to the soaked rice and blend it into a coarse batter. Let the batter be slightly thick too.
Always use a bigger vessel as we need to add some more ingredients to it.
Now add grated ginger, chopped onion, chopped curry and coriander leaves and mix thoroughly.
Finally add pepper powder, asafoetida, jeera and required amount of salt and water and mix nicely and keep aside.
To get a rich golden brown colour you can add a small spoon of turmeric to it.
Let the batter rest for one or two hours atleast
Place a tava and heat it. Smear few drops of cooking oil all over the tava.
Check the spreading consistency of the batter and just spread it on the heat tava.
Pour oil or ghee around the adai and for added taste, put three or five holes in the adai with a knife and smear oil in those holes .
Then close it with a lid and simmer the flame for a minute or two
Now open the lid and keep it in high flame to make it crisp on all sides
Once that side is cooked flip it and cook on the other side.
Now the adai is ready
Place the hot adai in a plate and put a sppon ful of butter in the middle of the adai.
Put a spoon of jaggery near the melting butter.
Serve it with coconut chutney or onion chutney and a spoon of idli podi
Ingredients
Directions
Wash all the dals and mix them in a container and soak overnight or for 3-4 hours.
Wash the rice and soak it separately.
Add five red chillies with the soaking dals.
Add all the soaked dals to the soaked rice and blend it into a coarse batter. Let the batter be slightly thick too.
Always use a bigger vessel as we need to add some more ingredients to it.
Now add grated ginger, chopped onion, chopped curry and coriander leaves and mix thoroughly.
Finally add pepper powder, asafoetida, jeera and required amount of salt and water and mix nicely and keep aside.
To get a rich golden brown colour you can add a small spoon of turmeric to it.
Let the batter rest for one or two hours atleast
Place a tava and heat it. Smear few drops of cooking oil all over the tava.
Check the spreading consistency of the batter and just spread it on the heat tava.
Pour oil or ghee around the adai and for added taste, put three or five holes in the adai with a knife and smear oil in those holes .
Then close it with a lid and simmer the flame for a minute or two
Now open the lid and keep it in high flame to make it crisp on all sides
Once that side is cooked flip it and cook on the other side.
Now the adai is ready
Place the hot adai in a plate and put a sppon ful of butter in the middle of the adai.
Put a spoon of jaggery near the melting butter.
Serve it with coconut chutney or onion chutney and a spoon of idli podi