Adai
Adai is a South Indian dosa made using a blend of lentils, rice and spices. It is a great dish for breakfast or dinner and usually paired with butter, jaggery or a vegetable medley called Avial.
Ingredients
- 1 cup Chana Dal
- ½ cup Masoor Dal and Tur Dal mixed
- ½ cup Rice
- 3 Dried Red Chillies
- 1 tbsp Coriander seeds
- 2 inches Ginger
- Cooking Oil for the adais
Instructions
- Mix the dals and rice in a large container and wash them all together until the water runs clear. I usually add them to a sieve and rinse them until the water is clear.
- Transfer the washed lentils and rice to a large bowl and fill it up with water. There should be at least 1 inch of water above the lentil, since they will expand. In a smaller bowl, add the dried red chillies, and coriander seeds and fill it up with water to allow them to soak too.
- Let all the ingredients soak for a minimum of 4 hours and a maximum of 8 hours or overnight.
- After soaking, drain the water from the lentils and rice and give it a quick rinse. Add them to a mixer jar. Also, add the soaked coriander seeds and red chillies to the mixer too. Add a peel and chopped ginger into the mixer.
- Grind all these ingredients until they are a smooth batter. Add salt and mix the batter well.
- Place a dosa pan /griddle on medium heat. Sprinkle some water on the dosa pan - if the pan sizzles, then you know that the pan is ready. Else, let it warm up for some more time.
- Take a ladle full of the Adai batter and spread it on the dosa pan evenly.
- Once the edges have dried out, drizzle some cooking oil on the sides and the centre of the adai. This will take up to a minute.With the help of a dosa thiruppu/ spatula, flip the Adai and allow it to cook on the other side as well.
- Flip it back and fold it in half. Remove from the dosa pan and serve the adai with some butter & jaggery or a spicy chutney of your choice.