Adai Recipe, Adai Dosa, Breakfast
by Tarla Dalal
Added to 540 cookbooks
This recipe has been viewed 121117 times
Adai is a crisp, golden dosa made using a batter of rice and mixed dals. It has the rich aroma of coconut oil and roasted dals, and a very rustic flavour as well.
It is more satiating than regular dosas and makes a great Breakfast . Adai can be enhanced by adding onions or chopped drumstick leaves to the batter.
While Adai tastes great with Coconut Chutney and Sambhar, there is a more traditional way of serving it, topped with a dollop of butter and accompanied by Avial and grated jaggery.
- Combine the rice, dals, ginger, red chillies, peppercorns and cumin seeds in enough water in a deep bowl and keep aside to soak for 2 hours. Drain the water.
- Blend the mixture in a mixer to a coarse mixture using approx. 1 cup of water.
- Transfer the mixture into a deep bowl, add the onions, asafoetida, curry leaves, grated coconut and salt and mix well.
- Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
- Smear a little coconut oil over it and along the edges and cook on a medium flame till the adai dosa turns golden brown in colour and crisp.
- Turn over and cook on the other side as well.
- Fold over to make a semi-circle.
- Repeat with the remaining batter to make 9 more adai dosa.
- Serve immediately with coconut chutney.
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