Adai is a mixed preparation of rice and lentils. We already have an udad dal based Adai on our blog. This Adai is made of two types of lentils and rice. The major difference between Dosa and Adai is that this does not require any fermentation and also the batter is much coarse in texture. In our homes we address this Adai as chopu Adai (red Adai) and it’s counterpart as Karapu Adai (black Adai) . The name is derived from its colour (not being racist). This Adai also has a fairer version known as the verum arisi Adai which is made of rice alone and coconut is added for additional taste.

This Adai is quite flamboyant in nature and hence made many friends and partners. He (referring to the Adai) is best paired with avial. Avial is quite wholesome and tasty. But the Adai does not stop here, he can also be paired with variety of chutneys like tomato, onion or even simple coconut chutney. Dunk the Adai in some Sambar and try for yourself. It tastes heavenly. Also pair with a sweeter version of mathan or mango Puliserry and you shall definitely crave for more. Traditionally this Adai is had with a small piece of jaggery. As we have lentils the combination with Jaggery shall make it easy to digest. Also the traditional molagai podi also is a match made in heaven. This batter does not require any fermentation and can be refrigerated and used for a week. As the batter gets sour you may add onions and roast it patiently till crisp. This is a wholesome breakfast and can be made within minutes if the batter is ready. Traditionally Adai used to be spread with hands on an iron tawa and roasted patiently in seasme oil till crisp. The batter used to be ground very coarsely. But now with times changing even eatables are coming with a zero figure. The Adai batter is ground less coarsely and spread thinly like a Dosa. Now with so many choices and options available you may choose a good partner for the Adai and make the Adai thin or thick as you like.

Ingredients

Rice – 1 cup ( any rice can be used, I used Kolam rice)

Tur dal – 1/2 cup

Chana dal – 1/2 cup

Curry leaves – 1/4 cup

Green chilly – 1 no

Dry red chilly – 2 no’s

Asafoetida – 1/2 tsp

Salt – as per taste

Water – as required for grinding

Oil – for roasting the adai

Method

1. Wash and soak the rice, tur dal and Chana dal. Also while soaking add curry leaf, green chilly and red chilly. Soak for two to three hours. You may also add additional curry leaves as a topping.

2. Drain the water completely and grind this to a coarse batter. Add salt and asafoetida and mix well. Heat a tawa. Take a ladle of batter and slowly spread to a Dosa. Add seasme oil on all sides and roast till crisp. Serve as you desire.