Adai is a famous South- Indian breakfast crepes made by soaking rice along with dals. There is a variety of Adai that can be made and every regional cuisine has its own way of making it. There is always variation in the measurement of dals and grains added. Every cuisine has its own addition of spices to flavor this Adai. Adai is usually thicker than the Dosai with a coarse consistency. In this recipe, I have made the Kerala version of Adai with the famous ingredients that are commonly used in Kerala cuisine. This was shared with me by a Malayalee friend some years back. Unlike the Tamil Nadu version, not many spices go into it. But it still tasted great. We enjoyed this flavorful Adai with some butter and Jaggery like the way we always do.
Ingredients
Instructions
- Soak one cup of matta rice in a bowl for 5 hours.
- In another bowl, add a quarter cup of toor dal, channa dal, and a tablespoon of urad dal. Soak them for 3 hours.
- Wash the rice after it is soaked and add it to the mixer jar. Add 12 red chili to it.
- Grind it coarsely to a rava consistency.
- Add the soaked dals along with jeera seeds. Grind them to a coarse batter.
- Transfer to a bowl and add salt. Add a cup of washed drumstick leaves and a tablespoon of grated coconut. Mix them together.
- Heat a dosa pan. once it turns hot, add a ladle of batter. From the center move the batter outside. Do not spread like the usual dosa. Drizzle Oil and pinch holes in the middle. cook for about 3 - 4 mins until cooked.
- Flip over the other side and cook another 3 - 4 mins. Remove and serve with butter and jaggery.
Notes
- I have used broken matta rice for this recipe. If you have whole matta rice, you can use this. In case you do not have matta rice, replace it with Idli rice.
- You can also add chopped onions to the adai.
- The cooking time of Adai is more. Cook it for 3 - 4 mins on each side to get a crispy and tasty Adai.