Feb 5, 2009


This is one of the famous Kerala Receipe. I am a very big fan of Adai. Even though I make avial or any sambar as a sidedish for adai, I would love eat it with a teaspoon of sugar and a teaspoon of thick ghee.. My husband is not a very big of adai. So I hardly make it here. But when MIL comes, we make it every week and its her favorite too. Last week I made adai. As usualy I forgot to take picture. So recipe comes first. Will take picture when I make it next time, may be during the weekend..The main ingredients are as follow

Ingredients: -

  1. Boiled Rice(Puzhungal Arisi) - 1 cup
  2. Channa dal - 1/3 cup
  3. Toor Dal - 1/3 cup
  4. Urid Dal - 1/3 (Black urid dal - Karuppu ulundhu will be good)
  5. Pepper - 1 tbsp
  6. Red chillies - 2
  7. Asafoetida - a pinch
  8. Curry leaves - 15 leaves
  9. Salt to taste.
  10. Sesame Oil - 2 tsp for one adai
Method : Soak the above said Rice, Dal, Pepper and Red chillies for 2 to 3 hours. Grind the mixture with salt coarsely without adding much water. Now put the Asafoetida and curry leaves in the batter and mix it thoroughly and keep it aside for an hour. This batter may not need fermentation. If you want sour taste in it, you can keep it in the oven for an hour or two .

Now heat the pan (Iron Dosa Tawa will be good for Adai) and spread the batter , into a medium round shape and make a small hole with a spoon in the middle. Now pour 1 tsp sesame oil along the edges and into the hole. After a minute or two, turn it over and pour one more tsp oil. Take it out after a minute or until it turns golden brown and crispy. It is better to cook the adai in medium heat. Better side dish would be Jaggery and Ghee. Avial will also be a good combination for adai. Try this and lemme know your comments.

Note: Can also make drumstick leaves adai, plantain flower leaf adai with this batter.
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