ADAI

Adai or adai dosai is a protein packed dosa variety. Adai is generally made with three types of dal. But, I like to add four types of dal as it gives a richer taste and healthier too.

I have mentioned the quantities as "measures" because the proportion remains the same no matter which measuring cup you use. It might be a large cup (240ml) or small one (60ml). I used a quarter measuring cup (30ml) which yielded around 12 adai. So measure your ingredients accordingly.

INGREDIENTS

Raw rice (like ponni)            1 measure
Boiled rice (aka idly rice)     2 measures
Tur dal                                   Half measure                       
Masoor dal                            Half measure
Chana dal                              1 measure
Urad dal                                2 tablespoon
Dry Red Chilli                      10 nos.
(Give or take 2 according to your spice taste level)
Asafoetida                             2 teaspoon
Salt                                        To taste
Sesame oil for making adai
Few curry leaves & coriander leaves

METHOD

1) Wash & soak rice and dal together. The minimum soaking time is 1 hour; maximum is 3 hours. The longer it soaks, the softer the adai will be. (I generally soak it for 2 hours.)

2) Cut red chilli into small bits and soak then in 4 tables spoons (quarter cup) of warm water. This enables smooth grinding of the chillies.

3) Once soaked, drain the rice & dal mixture. In a mixer grinder, add the drained rice & dal, red chillies (along with the soaked water), asafoetida and grind it into a coarse batter (pic below). Add around half a cup (60ml to 100 ml) of water for grinding. The batter consistency should to be a bit on the thicker side. 

             

4) Finely chop coriander leaves. Add it to the batter along with curry leaves and salt.

5) To make adai, heat up a tawa (preferably iron). Spread a ladle of batter. Make a tiny hole in the centre of the adai. Add sesame oil around the edge and in that centre hole. Wait till it starts to brown (approx. a minute) and flip. Pat it down all over. Wait for a minute and then remove from heat. Adai is best served hot and with avial.