Adai Recipe | Adai Dosa
Adai is a popular lentil crepe from Tamil cuisine. Made with different kinds of lentils, rice and spices these make for a healthy breakfast or meal.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- ¾ cup rice (idly rice or short grain parboiled rice like sona masuri or ponni)
- ¼ cup chana dal (split skinned bengal gram)
- ¼ cup toor dal (split skinned pigeon peas)
- 2 tablespoons moong dal (split skinned green gram)
- 2 tablespoons urad dal (split skinned black gram)
- ¾ to 1 inch ginger peeled
- 4 to 5 dried red chilies (l use less spicy variety, adjust to taste)
- ¾ to 1 teaspoon cumin seeds
- ⅛ teaspoon Hing (asafoetida)
- ½ teaspoon salt (adjust to taste)
- ½ cup water (more as required to make thick batter)
- 2 tablespoons Oil or ghee as needed
- 1 small onion very finely chopped (about 2 to 3 tbsps.)
- 2 tablespoons coriander leaves finely chopped
How to make the recipe
Preparation
- To a large bowl, add all the lentils and rice. Rinse them very well thrice. Add fresh water and red chilies. Soak them for at least 2 to 4 hours. (overnight is okay)
- Drain the water and add them to a grinder jar along with cumin and ginger. Pour fresh water. Blend to a slightly coarse thick batter, adding more water only as needed.
- The batter has to be thick yet of spreading consistency. The batter is ready to use now alternately you may rest for 2 to 4 hours at room temperature.
How to cook Adai
- Heat a pan on a medium heat and add few drops of oil. Smear it all over the pan with a kitchen tissue.
- While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter. Mix everything well. Taste test and adjust salt.
- To make thick adai, keep the consistency of batter thick else add more water as needed for a slightly thin batter. (see photos in the post for consistency).
- Regulate the flame to medium. Make sure the pan is hot and pour a ladle full of batter. Spread it quickly like a dosa, thick or thin as per your liking.
- Add ½ tsp oil or ghee across the edges. Cook on a medium heat until the edges loosen from the pan. Turn it and cook on the other side as well. Make sure it is cooked on both the sides until crisp.
- To make the next one, be sure to heat the pan well. It should be hot but not smoking hot.
- Serve adai dosa with coconut chutney or any other chutney.
NUTRITION (estimation only)
Calories: 163kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g | Sodium: 148mg | Potassium: 196mg | Fiber: 5g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1.7mg
