Adai Recipe | Adai Dosa Recipe | How to make Adai Dosa Startup Cooking

ADAI RECIPE | HOW TO MAKE ADAI DOSA | STARTUP COOKING

Adai recipe is a South Indian delicacy which is a very good breakfast option for everyone. It is made with rice, lentils, red chillies, shallots, curry leaves and coriander leaves. It goes well with Aviyal, jaggery, coconut chutney, etc.,

Adai is a delicious protein rich pancake, popularly made in Tamil Nadu, especially in Tanjavur district and is almost similar to dosa. if you are vegan, skip the hing and then have it.

Adai is quite filling, if you have 2 at once. The texture of this adai is a little thicker than a basic dosa. This adai does not require any fermentation, so it is very easy to prepare and can be made in few hours. Follow my step by step photo recipe to prepare Adai Recipe. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR ADAI DOSA

Coarse : Breakfast/Dinner

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 5 min

Cook Time : 5 min

Total Time : 10 min

INGREDIENTS

To Soak

1 cup raw rice

1 cup boiled rice (puzhungal arisi)

1/2 cup bengal gram dal (kadalai paruppu)

1/4 cup toor dal (thuvaram paruppu)

1/8 cup moong dal (pasi paruppu)

1/8 cup urad dal (ulutham paruppu)

To Grind

15 red chilli

salt to taste

1/4 tsp hing or asafoetida

1/2 cup water – to grind

For Adai

1 cup shallots (small onions)

1/2 cup coriander leaves – chopped

1 spring curry leaves – chopped

1 tsp ginger – chopped

1 tsp oil – for 1 adai

MILLET RECIPES

RAGI RECIPES

BREAKFAST RECIPES

IDLI RECIPES

PROCEDURE

wash rice and dal 3 times in running water

soak rice and dal separately for 5 hours in enough water

in a blender, add red chilli and pulse for few seconds

now add soaked rice and 1/4 cup water, grind to a slight coarse paste

add soaked dals (bengal gram dal, urad dal, moong dal and toor dal) into the blender

pulse for 1 minute and then add remaining 1/4 cup water

grind to a slight coarse paste and the batter should be slightly thick

add salt and hing powder, grind for few seconds

adai batter is ready

transfer the adai batter into the bowl

add chopped shallots, curry leaves, coriander leaves and ginger

mix well

batter should be little thick

heat 1/2 tsp oil in the cast iron pan

pour a laddle full of batter and slightly spread in a circular motion, adai should be little thick

add 1/2 tsp oil on the edges

cover and cook the adai on low medium flame

when the edges turn light brown, flip over the adai to other side and cook well

once the adai is cooked remove from the pan

serve the hot adai with coconut chutney, tomato chutney, aviyal or jaggery

yummy ????

NOTES

adjust spice level according to your taste
if you like to have thin adai, add little more water and make a thin batter
you can also add grated carrot, drumstick leaves and chopped coconut to enhance the taste
batter stays good for 2-3 days in the refrigerator

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