Adai - A South Indian Dosa
Adai is a South Indian dosa delicacy and due to it's wholesome flavors, it is universally loved by people of all ages. Here, many types of dals are used with rice and herbs resulting in a multi grained dosa which is mostly had as a breakfast dish, but often at lunches and dinners as well. Owing to the numerous varieties of dals used here, the Adai is very nutritious.
I have used 5 types of dals for this dish and herbs such as coriander leaves and curry leaves which give an immense flavor to the finished dish. I have also used methi seeds before grinding which gives a wonderful softness to the Adai. Also, make sure that your batter is of a thick pouring consistency. I love having this dish with dal chutney and the dry chutney powder, recipes for which I will share later.
So, here's the recipe for this super flavorful Adai.
- 1 cup rice
- 1/2 cup chana dal
- 1/4 cup each of urad dal, moong dal, toor dal and masoor dal
- 1 tbsp ginger-garlic paste
- 2 green chillies (finely cut)
- 1/4 cup coriander leaves (finely cut)
- 7 to 8 curry leaves (crushed)
- 3 or 4 pinches of asafoetida
- Salt (according to taste)
- 8 to 10 grains of methi
1. Soak both, the rice with methi, and dals separately for 7 to 8 hours. Then separately, grind the rice and dals finely, and then mix them together. Add salt according to your taste, and adjust water as we want our batter to be of a thick, pouring consistency. Let it ferment for 5 to 6 hours.
2. After fermentation, to the above rice and dals mix, add the ginger-garlic paste, crushed curry leaves,. chopped coriander leaves and chillies, and asafoetida, and mix well.
Instructions for cooking
1. Heat the tawa (or frying pan), sprinkle a little oil on it, and on a slow flame, use a laddle's worth of batter to put on to your tawa, and spread it slowly, from the middle to the periphery of the tawa.
2. Apply a little oil on the edges as well as the middle of the dosa. Let it cook on a medium flame.
3. After 2 or 3 minutes, using a flat headed spatula, gradually lift the dosa from the edges all the way to the middle, and flip it to cook the other side.
4. Cook for a minute pressing the dosa all over very lightly. Take your adai out on to a storing dish. Do the same for the rest of your batter.
Note - Depending on your preference for the thickness of your Adai, you may spread the batter on to your tawa, to a bigger diameter, and get a thinner Adai, or leave it smaller in diameter if you prefer it thicker.
5. Your tasty Adai is ready.
A variation for this Adai is obtained by adding 2 crushed red chillies to the rice and dals batter after it ferments along with the other ingredients (Step 2 of Preparation), and follow the rest of the Instructions as they are. What you get is an Adai which is a little hotter than the one I've described above, but it tastes quite good too.
I enjoy cooking this multi grain Adai which is so full of the tastes and flavors of the different dals and herbs that are added for the batter. The resulting dish is so good and having it with dal chutney is just, oh, so awesome. You can serve this with sambar as well (I just gave the recipe for that), or with oil added on to and mixed with dry dal chutney powder, also known as podi. You may have this for breakfast or just a lot of them for your main meals - they're just so good.
So, do try this out, and enjoy.