Kamala's Corner

Spicy Adai

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

Recipe rating: N/A
Recipe by S Kamala Course: SnacksCuisine: Indian, TamilDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

15

minutes

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.

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.
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