link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: ADAI

Share Buttons

Wednesday, September 5, 2007


Rice -1 cups (You can use Raw rice or Parboiled rice as per your choice)
Toor dal – ¼ cup
Chana dal - ¼ cup
Udad dal - ¼ cup
Moong dal - ¼ cup
Red chillies – 4-5
Green chillies - 3-4
Hing – ½ tsp
Salt as per taste
Curry leaves – A sprig
Cooking oil for making adai (Preferably Sesame (Til)oil)

Rinse the rice and all the dals and soak them together in water. Grind the above coarsely with salt, hing and red chillies and green chillies. Add curry leaves to the batter, while adding break some curry leaves for a nice aroma.

Take a tava (a flat bottomed pan). Put 1 tsp oil and spread it evenly over the tave, sprinkle some water and check if the tava is hot enough, reduce the flame. Now take a big spoon full of the adai batter and spread it in a round format evenly. Put a hole in the centre. Put 1 tsp oil around it and a little inside the hole that you placed in the centre. Let it cook on this side for a few minutes, when you see the sides turning brown, flip it over and cook on the other side, if required put 1 tsp of oil around it. Wait till the adai turns brown. Serve it hot with any chutney, molagapodi, some white homemade butter or with some jaggery.

Adai tastes good even after the batter remains for 2-3 days. Keep the batter refrigerated and remove out of fridge 2-3 hours before you prepare the adai. After a day or 2 the batter gets some sourness, which many people enjoy, more than the adai made from the fresh batter. The adai batter need not be fermented unlike the dosai batter, but some people believe that fermenting the batter makes it lighter on the stomach. Adai is very very nutritious and has high protein content.

Adai also tastes excellent with Avial and Morkozhambu. Some believe that Avial is the best combination for Adai

(For the recipe of Avial and Morkozhambu, check the South Indian recipes section of my blog)

Variations to the Adai

  • You can add onions to the batter. Cut onions into small pieces and put into the better and follow the above method. You will get some nice ONION ADAI.
  • You can add tomatoes to the batter. Cut the tomatoes into small pieces and put into batter and follow the above method. You will get some nice TOMATO ADAI.
  • You can add coconut, Grate the coconut and add half a cup of this grated coconut into the batter and follow the above method. You will get some nice COCONUT ADAI.
  • While grinding the rice, dals and chillies, you can also add a teaspoon full of pepper and grind. You will get some nice PEPPER ADAI.
  • Add a bunch of finely chopped fresh coriander leaves to the batter and you will get some nice CORIANDER ADAI.
  • Add cut drumstick leaves to the batter and you will get your MURUNGA ILAI ADAI. (Refer picture to your right for murunga ilai adai)
  • You can also make any of the above combos like Coconut + Onion or Onion +Tomato or any other combo of your choice
  • Soak the rice and dals as in the above preparation and grind coarsely with chillies, salt and hing. Now in a pan heat a tablespoon of oil or ghee in a pan, add cumin seeds, pepper and curry leaves and mix it with the batter. And make the adai as above. This is Thavala Adai.
These 2 preparations chakkai adai and kaaradai are slightly different from the above Adai recipes
    This is very popular in Kerala. It is usually prepared in the jack fruit season.
    Soak parboiled rice for around 4-5 hours, Grind it into a smooth paste adding salt as per taste. Add cut pieces of jackfruit and small quantity of jaggery half way while grinding. Prepare Adais with this batter.
  • You can use Drumstick leaves (murunga ilai) instead of jackfruit and follow the above recipe to make some murunga ilai adai. This is yet another type of Murunga Ilai Adai.
  • Roast 250 g of raw rice and coarsely powder it into a nice rava like consistency.Dry roast 2-3tsps of cowgram/ Horsegram (known as kuleeth in marathi and Kollu in tamil). In a thick vessel, heat water to boil, and add the roasted cowgram, coconut pieces(cut into very small pieces) and salt as per taste. When they are cooked, add the rava and stir into a paste. Flatten this flour into round shape (the size of medhu vadai), place in idli plates and cook.

1 comment:

  1. Sukanya, Thanks for posting this. I have linked to it at my adai post -
    Can I have permission to use your photo in my post with a link back once clicked on the photo. Thanks for considering.


Thank you for visiting Sukanya's Musings. Your Feedback/Suggestions/Comments are extremely valuable and important to me as they help me to improve and keep me updated with the latest developments. Hope that you keep visiting my blog and encourage me further.


Related Posts with Thumbnails
LinkWithin Related Stories Widget for Blogs