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.

try my other recipes

• Ragi adai
• Thinai adai
• Quinoa adai
• Barley dosa

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 

try my other breakfast recipes

• Cabbage paratha

• Onion uthappam

• Idli dosa batter

• Thinai Idli

• Thinai Dosa

• Rava kichadi

• Instant Kambu Dosa

• Chilli cheese toast

• Methi paratha

• Vermicelli Upma

• Khara pongal

• Basic rava upma

• Broccoli paratha

 

Adai Dosa with Step By Step Photo Recipe

take rice and dal in a separate bowl, wash 3 times thoroughly

add enough water and soak for 5 hours

add red chilli in to the blender

pulse for few seconds

add soaked rice

add 1/4 cup water and grind to a slight coarse paste

add soaked dals

pulse for few seconds and then add remaining water and grind to a slight coarse paste

add salt and hing

grind the batter for 30 seconds

transfer the adai batter into the bowl

add chopped shallots, curry leaves, coriander leaves and ginger

mix well

heat oil in the cast iron pan, pour a laddle full of batter 

and spread it evenly

cover and cook in low medium flame

once the edges turn golden brown, flip over to other 

side and cook evenly

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

healthy and tasty adai