Adai

Adai is a popular dosa variety in south INDIA which is made from a combination of pulses and hence very rich in proteins.

Adai is a very easy to make dosa variety and the speciality is that there is no need for fermentation. 

Ingredients

Boiled Rice (used for making idli/dosa) – 100 grams

Raw Rice – 100 grams

Toor dal – 50 grams

Urad dal – 50 grams

Channa dal – 25 grams

Green gram – 25 grams

Red chillies – 5 nos

Curry leaves

Hing

Gingelly Oil and salt to taste

Method:

• Mix both varieties of rice. Wash and soak for about 4 hours.
• Mix all the dals. Wash and soak for about 4 hours.
• Grind the rice into a fine paste.
• Grind the dals into a coarse paste along with red chillies, curry leaves and hing.
• Mix the rice batter and the dal paste, add salt. The batter should be thicker than the normal dosa batter. Leave it aside for 10-15 minutes.
• Heat a dosa pan and spread the batter. Pour a spoon of gingelly oil.
• Cook on both sides till the adai becomes a slight brown colour.

Serve hot with the chutney of your choice. Adai also tastes good with jaggery as the side dish or a nice spicy chicken gravy.