Adai

Adai is a healthy, protein-rich and nutrient-dense lentil crepe.

It is super flavourful, delicious and makes for a great breakfast or meal any time of the day. It is served with a chutney or avial or just some jaggery and butter to taste. Making adai is quicker and easier than making dosa because adai batter does not need fermentation.

adai

Ingredients:

  • Idly rice/boiled rice/raw rice: ¼ cup
  • Toor dal: ¼ cup
  • Urad dal: ¼ cup
  • Channa dal: ¼ cup
  • Green gram: ¼ cup
  • Red chillies: 10
  • Ginger piece: One inch in size
  • Jeera: 1 tsp
  • Chopped coriander leaves: 2 tbs
  • Hing: 1/8 tsp
  • Small onion, finely chopped: 1
  • Salt to taste

Method:

  • Take all the rice and dal varieties in a container – wash well.
  • Add the red chillies.
  • Soak in drinking water for 3 to 4 hours.
  • Add the ginger and jeera.
  • Grind to a slightly thick, coarse batter. The batter is ready for instant use. However, it can be rested for 2 to 4 hours to enhance the flavours.
  • When you are ready to make the adai, add the chopped coriander leaves, hing, onion and salt. Do not add a lot of onions as it will become difficult to spread the adai batter.
  • Adjust consistency and make the adai.
  • Use ghee or oil and serve hot.
  • Washed drumsticks leaves can be added to the batter to make it extra healthy.
lavanya-mukil

Recipe contributed by Kauvery well-wisher Mrs. Lavanya Mukil
Check out Kauvery Hospital’s Facebook page

Kauvery Hospital