It goes well with avial, chutney, jaggery and butter.
Prep Time : 10 mins (excluding soaking time)
Soaking time : 3-4 hours
Yields: 8 adais
Recipe Category: Breakfast /Dinner
Cuisine: South Indian
Raw rice - 1/2 cup
Par Boiled rice - 1/2 cup
Toor dal - 1/8 cup
Bengal gram/channa dal - 1/4 cup
Urad dal - 1 tbsp
Moong dal - 1 tbsp
Green chillies -1
Red chillies -5
Asafoetida/hing -1/4 tsp
Salt as required
Oil for making adai
Ingredients to add to the batter
Onions -2-3 finely chopped
Coconut -2 tbsp grated
Curry leaves (Kadi Patta) - 8 (finely chopped)
Coriander leaves (Dhania) -finely chopped
1) Wash and Soak rice and dal separately for 4- 5 hours in water.
2) First grind the red chillies with salt, asafoetida and then add drained rice and blend in a mixer to a coarse paste, adding little water.
3) Drain the dals, add the green chillies and blend in a mixer to a coarse paste adding a little water.
The batter should not be thick nor watery.
4) Combine the rice paste and dal paste in a bowl, add the grated coconut, finely chopped onions, chopped tender curry leaves, chopped coriander leaves, to the batter and mix well. Add a little water and salt if required.The batter should be thicker than idly dosa batter. So adjust water as needed. Adai batter is now ready.
5) Heat non stick tawa on medium flame spread little oil pour a ladleful of the batter on it and spread to make thick adais and cook using ½ tsp of oil till gloden brown spots appear on both the sides.
6) Repeat with the remaining batter to make more adais.
7) Serve hot with coconut chutney or peanut chutney or avial or jaggery or butter or chutney of your choice.
1) You can refrigerate the batter. The batter stays good for 2-3 days if onions or coconut are not added to it.
2) If you don't have paraboiled rice you can use raw rice only.