December 04, 2014

Adai (Lentils and Rice Dosai)

Adai is a Traditional Protein rich Tiffin made out of lentils, rice and chillies. It is a healthy and stomach filling tiffin made as either breakfast or dinner. When you have it with a teaspoon of butter coated on it and with a piece of jaggery it tastes heavenly. Adai Avial is the most popular combo. It can also be had with any chutney or with a simple cup of curd...


Also see: Wheat Adai, Foxtail Millet Adai, Moongdal adai, Millet dosa


Ingredients for making Adai:

Parboiled rice (Puzhungal arisi)  1 cup
Raw rice 1 cup

Bengal gram (Channah dhal) 1 cup

Thuar dhal 1/2 cup

Urad dhal 1/4 cup

Moong dhal 2 table spoons (Optional)

Red chillies 6 to 8 as you prefer


 Also, Check out for different varieties of Chutneys from Bhojana.


Method for making Adai:



Except chilli mix all ingredients together and wash well. Then soak them with the red chillies in water for 5 hours. Then grind them to coarse batter either in the mixie or wet grinder. Add hing, salt and curry leaves. Leave them for an hour.


Then heat the Tawa and sprinkle sesame oil on it and spread it with a ladle full of batter and spread just like a dosa. Make a hole in the centre of the Adai and pour a tea spoon of sesame oil in it and around it. It should be cooked in medium flame to get a crispy and good colour Adai.


Traditionally Adai is made thick, but it tastes very well when made thin and crispy. It can be made by adding chopped onions or drumstickleaves when made as dinner or tiffin normally.