Second week of blogging marathon starts today and we could either pick a particular theme or choose “one theme a day”. I picked the latter and there is going to be a variety this week. Theme for today is “Regional Special” and I am continuing with another TamilNadu special. Adai is basically a dosai made with a mixture of lentils and rice. The big difference between adai and regular dosai is that there is no fermentation required for adai. So you just soak, grind and start making dosas right away. We can cook up a variety with adai by adding different vegetables to the batter. I have added chopped spinach, bell pepper, onions, etc. and they have all turned out excellent. I particularly love the spinach adai.
My mom normally makes adai with rice and channa dal, but since toor dal is healthier than channa dal I mix 1/2 of each. Adai is a good source of protein and is a filling and tasty meal.
Soak the rice and dal separately for about 2-3 hours.
Grind along with red chillies to a coarse mixture. I grind them separately since rice takes longer than dal to grind. Add salt, asafoetida and curry leaves to the batter.
Add onions and coriander leaves. My kids don’t eat onion and so I make for them first and then add onions for us.
Heat a tawa and pour a ladleful of the batter and spread it around. Pour a tsp of oil around the edges and on top. Let it cook for few minutes.
Flip it and let it cook for few minutes.
Flip back again. We want a golden brown on both sides.
Yummy and tasty adai ready. We had it with tomato pickle and idli podi. Adai-Avial is a famous combination.
1. Channa dal alone can be used along with rice.
2. Use chopped fresh spinach instead of onions. (The first picture has spinach instead of onions)
The first pic was uploaded on 4/27/2013.