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...
- Pre time: 15 mins
- Cooking time: 30 mins
- Serves: 4
Ingredients for making Adai:
- Raw rice 2 cups
- 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
- Salt to taste and handful of curry leaves
- Asafoetida / Hing powder 1/2 tea spoon
Method for making Adai:
Except chilli mix all ingredients together and wash well. Then soak them with the red chillies in water for 3 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.
For Karthigai Deepam festival Adai is offered as Neividhyam with jagerry
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