Adai recipe

Tamilnadu adai is a mixed lentil dosa that is delicious and healthy. It is eaten for breakfast with a chutney. Adai dosa is protein rich and great for people of all age groups.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time3 minutes

Cook Time25 minutes

Total Time28 minutes

Servings8 adai

AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients for adai recipe

¾ cup rice (idly rice or short grain parboiled rice like sona masuri or ponni)
¼ cup chana dal or split skinned bengal gram
¼ cup toor dal or split skinned pigeon peas
2 tbsps moong dal or split skinned green gram
2 tbsps urad dal or split skinned black gram
¾ to 1 inch ginger
4 to 5 red chilies (l use less spicy variety, use as desired)
¾ to 1 tsp jeera
1/8 tsp Hing or asafoetida
½ tsp Salt as needed
Water as needed to make batter
2 tbsp Oil or ghee as needed
1 small onion finely chopped
2 tbsp coriander leaves finely chopped

How to make the recipe

Preparation

Add all the lentils or dals - chana, toor, urad and moong dal to a large pot. Wash them very well 3 times.
Pour enough water and soak them for 2 to 3 hours.
You can also leave them overnight for 8 hours.
Add rice to another large pot and wash 3 times.
Same this one too you can leave the rice overnight for 8 hours.
Next add red chilies to the rice and soak them for 2 to 3 hours.
Drain the water from both the pots.

Making adai batter

Add rice and red chilies to a blender jar along with little water. Blend to a slightly coarse paste or thick batter.
Transfer the batter to a pot.
Add dals, jeera and ginger to the jar. Also add little water and blend to a slightly coarse thick batter.
Mix this with the rice batter. Allow to rest for 2 to 4 hours. You can also skip resting.

How to make adai dosa

Heat a pan. Add few drops of oil and smear it all over the pan with a tissue.
While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter.
Mix everything well.
If you prefer to make thick adai, the consistency of the batter must be thick but of spreading consistency.
If you prefer thin adai, then add more water as needed.
Mix well to bring the consistency to a slightly less thick batter, not runny.
The batter must be easily spreadable on the pan.
Regulate the flame to medium. Make sure the pan is hot.
Pour one ladle of batter and spread it quickly like a dosa. Spread it to thick or thin adai as per your liking.
Add 1/2 tsp oil or ghee across the edges. Cook on a medium heat.
When it gets cooked on one side, the edges loosen from the pan slightly. Flip it and cook on the other side as well. Make sure it is cooked on both the sides until crisp.
Serve adai dosa with coconut chutney or any other chutney.

NUTRITION (estimation only)