Adai Recipe

Adai Recipe

Adai is a nutritious protein-rich, nutrient-rich lentil crepe that comes from Tamil Nadu cuisine. It is made using rice, spices, and various varieties of lentils, including toor dal and Chana dal and the urad dal. Adai is extremely flavorful and tasty and makes an excellent breakfast or meal any time during the day. It’s served with Chutney or an avial, which is an assortment of vegetables. Adai batter preparation is much faster and less complicated than making dosa since the batter for adai does not require fermentation.

Indian crepes, also known as dosas, are a popular dish in Indian cuisine. South Indian cuisine. There are many varieties of dosas with rice, lentils, grains, and even flour. Adai is one of them and is similar to Andhra Pesarattu that is made using the green moong dal as well as spices.

If you’re looking for a nutritious meals or are looking to incorporate more protein into food, this is ideal for you! Adai are delicious for everything – because of the flavor, texture, as well as the fact that they are nutritious.

INGREDIENTS (US CUP = 240ML )

1/4 cup of rice (idly rice ) or shorter grain rice parboiled such as sona masuri or the ponni)

1/4 cup chana dal (split skinned bengal gram)

1/4 cup toor dal (split skinned pigeon peas)

2 tablespoons moong 2 tablespoons dal (split skinned green grams)

2 tablespoons of urad dal (split skinned black grams)

1/4 to 1 inch of ginger

Four to five red chillies (l choose a less spicy variety Adjust according to your the taste)

3 to 1 teaspoon of cumin seeds

1/8 teaspoon Hing (asafoetida)

1/4 teaspoon salt (adjust according to your preference)

Water is required for batter

2 tablespoons oil or ghee as required

1 small onion, finely chopped

2 tablespoons finely chopped coriander leaves

INSTRUCTIONS

Preparation

Add all the lentils , chana toor, urad and moong dal into one large bowl. Rinse them thoroughly at least a couple of times.

Then add red chilies to the rice. Make sure you soak them in enough water. the chilies for between 2 and 4 hours. It is also possible to leave them for up to 8 hours in the dark.

Put rice in another bowl, and then rinse it a few times. It can be soaked for up to 4 hours or even over night.

Making batter

Once it is time to mix the batter remove the water from the bowl and clean them thoroughly.

Combine the chilies and rice into a blender jar with 1/4 cup of water. Blend until a coarse batter or a thick one with additional water as needed. The batter should be dense. Transfer it to an empty bowl.

Add cumin, dal, and ginger into the jar. Add 1/4 cup of water and mix until you have a coarse batter. Add more water if needed.

Mix it with your rice batter. The batter should be thick but not of a spreadable consistency. Rest for between 2 and 4 hours. It is also possible to skip resting.

How do you create adai

A pan is heated. Add a few drops of oil, then spread it across the pan using a kitchen towel. Make sure the pan is well-heated at a moderate temperature.

As the pan is heating the pan, add chopped onions salt, hing and coriander leaves and salt to the batter. Mix everything together. Taste test the salt and adjust it.

If you would like the thicker adai it is important that the batter should be thick, but with a spread consistency.

If you prefer adai with a thinner consistency make sure to add water according to your preference. Mix thoroughly to bring the consistency to a less dense batter. It should not be flowing. The batter should be easily spreadable over the pan.

Adjust your flame until it is medium. Make sure the pot is hot.

Pour one spoonful of batter and apply it to the pan quickly, similar to dosa. Spread it in a the thickness or thickness you prefer according to your preference.

Incorporate 1/2 tsp oil or ghee to the edges. Cook at a medium temperature.

Once it is done on the one hand, it will will loosen from the pan. Flip it over and cook on the other side. Be sure to cook it on both sides until it is crisp.

For the next batch of adai ensure that you heat the pan properly. It should be hot , but not boiling hot.

Serve adai dosa along with coconut chutney, or any other Chutney.

Recipe #2

Ingredients:

1/2 cup toor dal

1/2 cup Channa dal

4 tsp urad dal

1/2 cup rice

1/2 cup rice boiled

2 Onions

Ginger (to taste)

4 – 5 Red Chillies

1/2 tsp asafetida

A pinch of turmeric powder

to taste salt

A few curry leaves

Method:

Boil and soak rice, then place it in a separate container to soak all the dals and chillies that are red for 2 hours.

Blend the dals and red chillies in blender.

Grind Coarsely.

Place the rice that has been soaked in a blender, along with some water and grind until it is coarse.

Mix the two mixtures of dal and rice.

Incorporate chopped onions and curry leaves. Add turmeric powder asafetida, salt and asafetida. mix thoroughly.

Adai batter is now ready for use.

Prepare a tawa by heating it and applying oil on it. Slowly pour the batter in and form it in the same way you would for dosa, but it’s thicker. Create a small hole in the center , then pour oil into it to make sure it cooked.

After brown, turn over to the other side.

Serve hot with powdered Jaggery and butter. OR you can use any other pickle. Adai and Aviyal combination is the best.

Chef Tips: Add green chillies If there is a green chilli if you want.Chopped drumstick leaves added to the batter will give an amazing taste.You could add shallots, capsicum, cabbage and chopped cabbage to the batter, and then make an adai too.The Adai recipe will surely keep you coming back for more and we’re sure you’d like to have it into your meals more often!

Recipe #3

Ingredients

For Soaking

1 cup of regular rice parboiled rice or idli rice

1/4 cup chana dal (split and husked bengal gram)

1/4 cup of urad Dal (split and black gram husked)

1/4 cup tuvar dal (arhar dal, pigeon pea lentils)

2 dried red chilies byadagi or Kashmiri

1.5 cups of water to soak

For Making Adai Batter

1.5 teaspoons of chopped ginger

1 large pinch of hing

1 green chili chopped optional

1 teaspoon of cumin seeds an option

2/3 to 3/4 cup of water for grinding , or make additions as needed

1 cup chopped finely pearl onions, shallots or

Two teaspoons of chopped curry leaves, or up to 8 curry leaves chopped

1/4 cup chopped coriander leaves

1/4 cup grated coconut optional

Other Ingredients

salt as is required

oil when it is needed

Instructions

For Soaking

Rinse and take regular rice, or even idli rice the chana dal, urad daal and tuvar dal , as well as two dry hot red chillies (byadagi or Kashmiri) within 1.5 cups of water for up three hours. You can also store it for up to a night.

Making Adai Batter

Then, drain the water and put the lentils, rice, and red chilies to the grinder jar.

Add chopped ginger and Hing. In this stage, you can also add 1 green chilli as well as 1/2 teaspoon of cumin seeds.

Include 2/3 to 3/4 cup of water and then grind it into semi-fine batter. Don’t grind the batter to a fine powder.

Put all the batter into an mixing bowl. Cover the bowl and place it in the refrigerator for at least 20 minutes, or until the time is between 1 and 2 hours.

Then add the finely chopped onion (or oyster onions, or shallots) as well as chopped coriander leaves, and chopped curry leaves. You may also include 1/4 cup grated coconut.

Add salt as necessary. Mix thoroughly.

Making Adai

A tawa is heated and then spread a little oil over it.

Make a ladle of the batter, and place the batter on the an tawa. The batter is then spread out to the shape of a circle.

By using the spoon, use the back of your hand to make a tiny dent or gap in the middle. This assists in cooking the Adai evenly.

Apply oil to the middle and around the sides.

Cook over a medium-low to medium flame until the adai gets crispy and golden. Then flip them over. It is also possible to cover them with a lid, and then cook.

Cook the adai on the other side until it’s cooked through as well and is golden with brown spots. Flip it over and serve.

It is possible to serve adai that is protein-rich with white butter Idli-dosa-podi, jaggery or an avial. You can also serve it with coconut chutney, tomato chutney or tomato onion chutney.

Notes

If you are planning to make adai dosa then let the batter ferment for 4 to 7 days.

Total Views: 138 ,
By Michael Caine

Michael Caine is the Owner of Amir Articles and also the founder of ANO Digital (Most Powerful Online Content Creator Company), from the USA, studied MBA in 2012, love to play games and write content in different categories.

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like