Adai Recipe
Adai dosa- A savory pancake made with rice and lentils
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: South Indian Cuisine
Calories: 434kcal
- 1.5 cup Rice/chawal
- 1/4 cup Yellow Lentil / Moong Daal (dhuli huee)
- 1/4 cup Pigeon Pea / Tuvar / Arhar ki daal
- 1/4 cup Split White Gram / Safed Urad
- 2 tbsp Bengal gram /chana daal
- 1/3 tsp Turmeric Powder / Haldi Powder
- 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya
- 5 Dried Red Chilli, Whole
- 15 Curry Leaves
- 1/3 tsp Asafoetida / Hing powder
- to taste Salt / Namak
- 3 Green Chillies / Hari Mirch chopped
- 1.5 inch Ginger / Adrak chopped
- 1/4 cup Cooking Oil
Soak rice and daal together for 3-4 hours.
Grind soaked rice and daal with red chili ,green chili ,ginger and curry leaves and make a coarse and medium thick paste.
Take out the batter in a bowl and add salt, turmeric ,asafoetida,fresh coriander and mix well.
Now cover and keep aside for 3-4 hours, you can also make it instantly but resting time give best results.
Heat a non stick pan and spread a ladle full of batter over it and spread to make a round medium thick dosa.
Make 3-4 holes in it and drizzle some oil or butter and let it cook on medium heat.
When its done then flip it over and again drizzle some oil or butter over it.
Cook till adai become golden from both the sides.
Remove adai from the pan and serve hot.
Serving suggestions-
- Adai can be served with coconut chutney, Tomato chutney, Sambhar, Avial or Rasam.
Calories: 434kcal | Carbohydrates: 62g | Protein: 16g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 2073mg | Potassium: 591mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 14mg | Calcium: 3150mg | Iron: 5mg