My mom used to prepare this adai when i was in hometown,but she used to prepare it as dosai instead of adai. Recently my mind was thinking to prepare some different variety of dosa. I have tried pesarattu, tomato dosa,mysore masala dosa,utthapam, but i havent tried an adai. So finally i decided a date and prepared this adai for dinner. I prepared three variations of adai in this adai batter, each has its own taste. I prepared kara chutney and coconut chutney for this adai. The small piece of adai dipped in kara chutney and then coconut chutney,taste yummier than other combination. Initially, I hestitate to prepare this because adai will be too thick and along with dhal,it will be so heavy and family members may get angry on me( Because my husband and my son don't like idli,uttapam varieties) But after preparing this adai with slight variation ,they love this adai.
Ingredients:
Idli rice - 1 cup
Raw rice - 1 cup
Toor dhal - 1 tbsp
Urad dhal - 1 tbsp
Moong dhal - 1 tbsp
Channa dhal - 2 tbsp
Red chilli - 5
Hing - a pinch
Curry leaves - 3 tbsp
Salt - as per taste
Jeera - 1/2 tsp
Small onion - 5
Drum stick leaves - 1/4 cup(optional)
Recipe:
* Soak rice,dhal,curry leaves and red chilli for 4 hrs.
* Chop small onion into small pieces.
1.Grind all the ingredients along with jeera ,hing,salt and very little water. Grind it into coarse paste. Add onion, 2 minutes before stopping the mixie/grinder.The onion should not be smashed completely and also should not be in thick pieces.The adai batter should be little bit thick . Add drumstick leaves and mix well.
2.Take a thick wide tava,heat it in slow flame and sprinkle some oil on top. Take a big scoop full of adai batter , pour it in center of the tava and slowly spread out . Spread out for 1/2 inch thickness.
3.Make 3 or 4 holes on adai and sprinkle some oil on holes and around adai. Cook in slow flame for 3 minutes.
4.Once the adai turn brown downside,turn it to other side. Once again sprinkle some oil on holes and around adai.Cook till the adai is crispy and slightly brown in color.
Serve hot with coconut or kara chutney.
Note:
* While serving kids, u can pour little water to the batter and make it thin and prepare dosa instead of thick adai.( i love that taste too). For spicy lovers, we can sprinkle some idli milagai podi on top and sprinkle some chopped onion and cilantro and serve.
* To make adai more crispier and brown, add butter finally, to toast both side.
Ingredients:
Idli rice - 1 cup
Raw rice - 1 cup
Toor dhal - 1 tbsp
Urad dhal - 1 tbsp
Moong dhal - 1 tbsp
Channa dhal - 2 tbsp
Red chilli - 5
Hing - a pinch
Curry leaves - 3 tbsp
Salt - as per taste
Jeera - 1/2 tsp
Small onion - 5
Drum stick leaves - 1/4 cup(optional)
Recipe:
* Soak rice,dhal,curry leaves and red chilli for 4 hrs.
* Chop small onion into small pieces.
1.Grind all the ingredients along with jeera ,hing,salt and very little water. Grind it into coarse paste. Add onion, 2 minutes before stopping the mixie/grinder.The onion should not be smashed completely and also should not be in thick pieces.The adai batter should be little bit thick . Add drumstick leaves and mix well.
2.Take a thick wide tava,heat it in slow flame and sprinkle some oil on top. Take a big scoop full of adai batter , pour it in center of the tava and slowly spread out . Spread out for 1/2 inch thickness.
3.Make 3 or 4 holes on adai and sprinkle some oil on holes and around adai. Cook in slow flame for 3 minutes.
4.Once the adai turn brown downside,turn it to other side. Once again sprinkle some oil on holes and around adai.Cook till the adai is crispy and slightly brown in color.
Serve hot with coconut or kara chutney.
Note:
* While serving kids, u can pour little water to the batter and make it thin and prepare dosa instead of thick adai.( i love that taste too). For spicy lovers, we can sprinkle some idli milagai podi on top and sprinkle some chopped onion and cilantro and serve.
* To make adai more crispier and brown, add butter finally, to toast both side.
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