Adai, Protein Rich Adai Recipe
by Tarla Dalal
Added to 93 cookbooks
This recipe has been viewed 84818 times
Adai, an all-time favourite South Indian snack , comprises a mix of different dals soaked and ground along with rice and spices to make a batter, which is cooked into thick pancakes. Add Adai to your meal to elevate the protein quotient to great heights!
Dals are good, inexpensive sources of protein. Cereals and pulses lack an amino acid each, which makes it essential to combine them in a balanced way to improve the protein quality. This logic plays out beautifully in the recipe of Adai, a traditional south Indian recipe to be treasured.
- Clean, wash and soak the rice, dals and dry red chillies in enough water for 2 hours.
- Drain and blend in a mixer to a coarse paste using approx. 1¼ cups of water.
- Transfer the mixture into a deep bowl, add all the remaining ingredients 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 ¼ tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour and crisp.
- Turnover and cook on another side as well.
- Fold over to make a semi-circle.
- Repeat with the remaining batter to make 14 more adais.
- Serve immediately.
Nutrient values (Abbrv) per adai
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