Adai is what I would call as a quicker yet healthier Dosa without sacrificing taste. This recipe involves Rice and a combination of different types of protein-rich, nutritious Dals/Lentils like Urad Dal, Toor Dal, Channa Dal.
For Adai, unlike Dosa/Idli, I do not need to wait for the batter to ferment and can be made as soon as the ingredients are ground in the grinder and batter is made ready. This recipe is specially handy during cold weather since typically during winter season, Dosa/Idli batter do not ferment well and hence losing taste. In the night if you are thinking of something to make for breakfast the next day, just leave the Dals and Rice soaked in water for 7-8 hrs before and prepare Adai next day morning. Children at times avoid dishes made with Dals. Many children love Adai and can provide them the essential proteins and other nutrients that Dals provide.
Thought of preparing Adai came by glancing at the Adai – The Budding Cook website. Thanks to her. The color and texture of her Adai made it so very tempting.
- Dosa Rice or Raw Rice – 1/2 cup
- Pigeon Pea or Toor Dal – 1/2 cup
- White Lentils or Urad Dal – 1/2 cup
- Bengal Gram Dal or Channa Dal – 1/2 cup
- Red Chillies – 4-5
- Curry Leaves – 10-15
- Asafoetida / Hing – pinch
Time to Make: 6-7 hr
How to Prepare:
- Soak Rice and all of Dals/Lentils (Toor Dal, Channa Dal and Urad Dal) along with Red Chillies overnight or at least for 4-5 hrs.
- Grind soaked ingredients with Curry Leaves like you would for Dosa/Idli batter. Do not grind to too smooth a paste. Add Asafoetida/Hing and Salt to the batter.
- Heat the non-stick pan or normal Tawa. Pour a ladleful of batter on the middle of heated pan and spread evenly in a circular motion as you would for Dosa. Pour half spoon of Oil all over the Adai and close the lid to bake it properly. Prepare Adai thick or thin depending on your preference. Cook it till golden brown in color, then flip over and cook other side.
Now hot, crispy Adai is ready to serve with Chutney.