Learn how to make delicious and flavorful Adai, a South Indian pancake made with rice and lentils. This versatile dish can be enjoyed on its own or with chutney.
Spicy Adai
Course: SnacksCuisine: Indian, TamilDifficulty: Easy
Servings
5
servingsPrep time
10
minutesCooking time
15
minutesLearn how to make delicious and flavorful Adai, a South Indian pancake made with rice and lentils. This versatile dish can be enjoyed on its own or with chutney.
Ingredients
Parboiled Rice – 2 cups
Thuvar Dhal – 1 cup
Urad dhal – 1 tablespoon
Bengal Gram dhal – 1/2 cup
Red Chillies – 6
Asafoetida powder – 1 teaspoon
Salt – 1 teaspoon
Onion – 1
Coconut gratings – ¼ cup
Curry Leaves – few
Gingelly Oil – as required
Directions
- Soak the rice and all types of dhals in water for at least four hours. After soaking, wash and drain the water completely.
- Add red chillies, asafetida, and salt to the soaked ingredients. Grind everything together to form a coarse paste.
- Finely chop the onion and incorporate it into the batter. Also add coconut and curry leaves to the mixture. If needed, add a little water to adjust the consistency; the batter should be slightly thicker than regular dosa batter.
- Heat a dosa tawa (griddle) and lightly grease its surface. Pour a large ladleful of batter onto the center of the tawa, spreading it out evenly.
- Drizzle oil around the edges of the adai (pancake) and cook over medium heat until it’s golden brown. Flip and cook the other side until it also turns a nice brown color.
- The adai is delicious on its own, but can also be served with aviyal or chutney for enhanced flavor.
Notes
- This adai can also be made without onion and coconut.
- If you prefer a masala twist, add a teaspoon of aniseeds (sombu) while grinding the rice.
- Adjust the quantity of chillies according to your taste preference.