Adai | How to make Adai
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Video for key ingredients
How to make Idli/Dosa Batter
A traditional breakfast in both Tamilnadu and in Kerala, this is a hearty, filling mixed lentil dish, of the dosa variety. Adai and Avial are a very nice combo, but for breakfast I like to serve it the way I had it when I was young - with jaggery and a pat of butter. White unsalted butter is the best choice for taste, if you have it at home, though I have used yellow unsalted butter to serve with the adai today. This dish is heavy enough for brunch or even for dinner.
Adai is one dish which makes its accompaniments tastier. With the right mix of flavours, Adai has always been everyone's favourite. This recipe by Sujata Shukla is the perfect one to try at home for your family. The Adai recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Adai is few minutes and the time taken for cooking is 180 minutes. This is recipe of Adai is perfect to serve 5 people. Adai is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Adai. So do try it next time and share your experience of cooking Adai by commenting on this page below!
Ingredients to make Adai
- Idli Rice 1 cup
- Raw Rice 1 cup
- Channa dhal (Kadala Paruppu) 1/2 cup
- Thowar dhal 1/4 cup
- Urad dhal 2 tablespoons
- Moong dhal 2 tablespoons
- Dry Red chillies 5-8
- Asafoetida / Hing 1/8 teaspoon
- Fresh coconut small thin pieces- 2 tablespoons
- Shallots (sambar onions) minced 1/2 cup
- Curry leaves minced 2 tablespoons
- Salt to taste
- Sesame Oil to fry the adai
How to make Adai
My Tip:To flip the adai without tearing or breaking it, gently try lifting the edges, all around, using the flat 'dosa spatula'. Then, slide the spatula beneath the adai and check that it is done (the adai will lift off without resisting). Carefully lift and gently flip, making sure the adai is laid at the centre of the tava.