
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
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.