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adai recipe | how to make south indian adai recipe | healthy adai recipe

adai recipe with step by step pics. adai is a delicious protein rich pancake from the south indian cuisine. the adai recipe shared here is a basic adai recipe which i make. each household has their own proportions and the types of lentils they use. also the spices and seasonings added can vary from family to family. so there are many variations possible and various greens or veggies can be added in adai to make it more healthy and nutritious.

making adai is very easy. rice and lentils are soaked and then ground to a slightly coarse batter. also unlike making dosa you don’t need to ferment the batter. however, allow the batter to rest for about 1 to 2 hours as this helps in giving the adai a better taste and texture. if you ferment the batter like dosa, then what you get is adai dosa, which also tastes delicious.

for soaking lentils you can soak them for 2 to 3 hours or even overnight. herbs and spices can be added less or more as per your requirements. for the rice you can use either regular variety of rice or parboiled rice. few more similar recipes that are made in regional indian cuisine are:

  1. pesarattu dosa
  2. besan cheela
  3. moong dal cheela
  4. urad dal dosa
  5. mix dal dosa

adai is usually served with jaggery, white unsalted butter, idli-dosa podi or avial. even a tomato chutney or coconut chutney accompanies an adai well.

if you are looking for more recipes for breakfast then do check soft idli, masala dosa, rava upma, puttuidiyappam and khara pongal recipe.

adai recipe below:

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adai recipe
prep time
2 hrs 10 mins
cook time
30 mins
total time
2 hrs 40 mins
 

adai is a protein rich rice and lentils pancake from the south indian cuisine. 

course: breakfasts, main, snacks
cuisine: south indian, tamil nadu
servings: 3
calories: 355 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for soaking:
  • ½ cup regular rice or idli rice or parboiled rice
  • ¼ cup chana dal (split and husked bengal gram)
  • ¼ cup urad dal (split and husked black gram)
  • ¼ cup tuvar dal (arhar dal, pigeon pea lentils)
  • 2 dry red chilies - byadagi or kashmiri
  • 1.5 cups water for soaking
for making adai batter:
  • 1.5 teaspoons chopped ginger
  • 1 generous pinch hing
  • 1 chopped green chili - optional
  • ½ teaspoon cumin seeds - optional
  • ⅔ to ¾ cup water for grinding or add as required
  • cup finely chopped onions or pearl onions or shallots
  • 2 teaspoons chopped curry leaves or 8 to 10 curry leaves - chopped
  • ¼ cup chopped coriander leaves
  • ¼ cups grated coconut - optional
other ingredients:
  • salt as required
  • oil as required
how to make recipe
for soaking:
  1. rinse and then soak regular rice or idli rice, chana dal, urad dal and tuvar dal and 2 dry red chilies (byadagi or kashmiri) in 1.5 cups water for 2 to 3 hours. you can also keep overnight.

  2. later drain all the water and add the rice, lentils and red chilies in a grinder jar.

  3. also add chopped ginger and hing. at this step you can also add 1 green chili and ½ teaspoon cumin seeds.

  4. add ⅔ to ¾ cup water and grind to a semi coarse batter. do not make the batter fine.

  5. take all the batter in a mixing bowl. cover and keep aside for minimum 20 minutes or till 1 to 2 hours.

  6. now add finely chopped onions (or pearl onions or shallots), chopped coriander leaves and chopped curry leave. you can also add ¼ cup grated coconut.

  7. add salt as required. mix very well.

making adai:
  1. heat a tawa and spread a bit of oil on it.

  2. take a ladle full of the batter and pour the batter on tawa. quickly spread the batter to a round circle.

  3. with a back of a spoon make a small dent or hole in the center. this helps in cooking the adai evenly.

  4. drizzle some oil in the center as well as on the sides.

  5. cook on medium-low to medium flame till the adai is crisp and golden. then flip the adai. you can also cover the adai with a lid and then cook.

  6. cook the adai on the second side till its cooked well and has golden brown spots. flip and then serve adai.

  7. you can serve protein rich adai with some white butter, jaggery, idli-dosa podi or avial. you can also pair adai with coconut chutney or tomato chutney or tomato-onion chutney.

recipe notes

rough nutrition info per serving:

Nutrition Facts
adai recipe
Amount Per Serving
Calories 355 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 4g 20%
Sodium 70mg 3%
Potassium 587mg 17%
Total Carbohydrates 61g 20%
Dietary Fiber 13g 52%
Sugars 3g
Protein 15g 30%
Vitamin A 12.5%
Vitamin C 217.5%
Calcium 8.9%
Iron 24.7%
* Percent Daily Values are based on a 2000 calorie diet.
 


how to make adai recipe:

1. rinse and then soak ½ cup regular rice (or idli rice), ¼ cup chana dal, ¼ cup urad dal, ¼ cup tuvar dal and 2 dry red chilies (byadagi or kashmiri) in 1.5 cups water for 2 to 3 hours. you can also keep overnight.

2. later drain all the water and add the rice, lentils and red chilies in a grinder jar. also add 1.5 teaspoon chopped ginger and 1 generous pinch hing. at this step you can also add 1 green chili and ½ teaspoon cumin seeds.

3. add ⅔ to ¾ cup water and grind to a semi coarse batter. do not make the batter fine.

4. take all the batter in a mixing bowl. cover and keep aside for minimum 20 minutes or till 1 to 2 hours.

5. now add ⅓ cup finely chopped pearl onions (or onions or shallots), ¼ cup chopped coriander leaves and 2 teaspoons chopped curry leaves or 8 to 10 curry leaves (chopped). you can also add ¼ cup grated fresh coconut.

6. add salt as required.

7. mix very well.

8. heat a tawa and spread a bit of oil on it.

9. take a ladle full of the adai batter and pour the batter on tawa.

10. quickly spread the batter to a round circle.

11. make a neat round adai.

12. with a back of a spoon make a small dent or hole in the center. this helps in cooking the adai evenly.

13. drizzle some oil in the center as well as on the sides.

14. cook adai on medium-low to medium flame till the adai is crisp and golden from the base. you can also cover the adai with a lid and then cook.

15. then flip the adai.

16. cook the adai on the second side till its cooked well and has golden brown spots.

17. flip and then serve adai.

18. you can serve protein rich adai with some white unsalted butter, jaggery, idli-dosa podi or avial. you can also pair adai with coconut chutney or kara chutney or tomato-onion chutney.




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This post was last modified on December 17, 2017, 12:18 pm

    Categories Indian Breakfast RecipesKids RecipesSouth Indian RecipesTamil NaduVegan Recipes