Adai recipe-Adai Dosa-South Indian Breakfast-Kalimirchbysmita
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
Ingredients
  • ½ Cup=125 gms Parboiled Rice
  • ½ Cup=125 gms small grain White Rice-we are using Sona masuri variety
  • ½ Cup=125 gms Split Chickpeas
  • ½ Cup=125 gms Split Pigeon Peas
  • ¼th Cup=60 gms Mung Dal
  • 1 tbsp Urad Dal (Split dehusked Black gram)
  • 2 tbsp Sago
  • Water as required
  • 1 small=50 gms Onions-chopped
  • ¼th Cup Spinach leaves-chopped
  • 2 tbsp fresh grated Coconut
  • 5-6 Curry leaves-chopped
  • ¼th tsp Asafoetida Powder
  • 2 tsp Fennel Seeds
  • Salt
  • 5-6 dry Red Chilies
  • Cooking Oil
Instructions
  1. To start with, we will soak Rice and Lentils in water. We will soak parboiled rice, white rice, pigeon peas, chickpeas, mung dal, black gram and sago. Addition of Sago makes Adai softer and it is an optional ingredient. You can skip it if you choose to do so. Soak all these ingredients in water for 1 hour
  2. After 1 hour drain the water and transfer the ingredients in a grinder jar. Transfer soaked rice and lentils in a grinder jar. We will grind ingredients in 2-3 batches. Add dry red chilies, asafoetida powder, fennel seeds and salt. Add water and grind into a fine and thick paste
  3. Fine and thick Adai batter is ready. We have used 1 Cup water while grinding. Add chopped Onions, chopped spinach, chopped curry leaves, grated fresh coconut and mix well
  4. This batter is thick now. We will add water to thin the consistency. We have added 1½ Cups of water now. Earlier we used 1 cup water and now, we have used 1½ cups water. Total we have used 2½ cups of water in the batter
  5. We have used a non-stick pan. You can even use a cast iron pan. Smear the pan with some Oil. I am using a half cut onion to smear Oil on pan. You can even use brush to apply oil on pan.
  6. When the pan becomes hot, pour batter on pan (2 ladle full)- on medium heat. Spread in circular motion. Put some Oil at side. Cook underside on low-medium heat
  7. We have cooked Adai for 3 mins. Flip and change sides. Put some Oil and cook from other side as well. We have cooked Adai from other side for 2-3 mins. Remove from pan
  8. Now, let me demonstrate a very traditional way of making Adai. Pour batter on pan and spread in circular motion. With a spoon make small holes in Adai. Pour Oil in these holes. Cook from both the sides
  9. Adai is ready for breakfast. We have served it with South Indian Garlic Chutney and Coconut Chutney. Adai is a perfect protein and iron rich breakfast
  10. *In these measurements, we can make 12-15 Adai
  11. ** You can make the batter in advance and refrigerate it. Try this nutritious breakfast and share your feedback with us
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/adai-recipe-adai-dosa/