Adai

Adai is one of the South Indian recipe. It is the mixture of various dals and rice. My mom usually makes this during a weekend.So that all members in the family can patiently wait and have adais. And it involves  some grinding work also,  so that we can' t make this in a hurry. In our family my mom makes Adai one by one . The very first Adai goes to GOD as neivethiyam. Then the next will be to my younger sister. I usually stole some pieces from her plate as i am hungry and can't wait for my turn. oh!!!  that is awesome!!!

Avial is the perfect sidedish for Adai. Adai avial is the classic combo. But i love to have Adai with butter and powdered jaggery.

  Here is the Adai recipe for you ...

Ingredients:

Boiled rice  -  1 cup

Thoor dal  -  1 fistfull

Chana dal  -  1 fist full

Moong dal  -  1 fist full

Onion  -  1

Carrot  -  1

Cabbage  -  1/4 cup finely choped

Coriander leaves - 1 fist full

Curry leaves  -  2-3 sprigs

Red chillies  -  8 nos

Coconut (optional) -  2 tbsp choped

Salt  -  as needed

Method: 

1. Soak all the dals together in a large bowl

2. Soak the rice in  another bowl along with a red chilies

3. Grind the dal first and collect in the container. The dal mixture should be grinded coarsely.

4. Then grind the rice with red chillies coarsely and collect it in the same container. 

5. Finely chop the onion, curry leaves and coriander leaves, grate the carrot and cut the cabbage into fine strips

6. Mix this veggies in the grinded dal and rice mixture.Add chopped coconut if you want at this stage.

7. Mix well. If the batter is too thick You can add water to it. But the consistency should be thick like shown in  a picture. check for salt and spice. If you want more spice, you can add a teaspoon of chilli powder at this stage.

         

8. Heat the tawa, spread the ladle full of batter and make thick adai. Make hole in the center and pour the oil, also pour the oil  around the adai.

9. Flip the adai and cook the other side also till it turns golden brown.

               

10. Enjoy the adai with avial or simply with butter and jaggery like me.

and finally our adai is ready...

Note:

• Dals and rice should be soaked at least for 1 hour.
• Add more onions for more taste.
• The mixture should be grinded coarsely for the nice texture of adai.
• If you want more colourful adai, you can add a teaspoon of turmeric powder to the batter.
• Make the adai thick and be generous in adding oil.So that you will get crispy adai.