How to make Adai -
Spicy and flavourful - this is another variant of dosa.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Parboiled Rice (उकड़ा चावल), Split Bengal gram
Cuisine : Tamil Nadu
Course : Breads
You can also find more Breads recipes like Stuffed Luchi Egg Stuffed Parantha Pav - SK Khazana Parantha
Adai Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Adai Recipe
Parboiled Rice soaked 1 cup
Split Bengal gram soaked 1/4 cup
Split green gram skinless (dhuli moong dal) soaked 1/4 cup
Split Bengal gram (chana dal) soaked 1/4 cup
Split pigeon pea (toor dal/arhar dal) soaked 1/4 cup
Salt to taste
Turmeric powder 1/4 teaspoon
Asafoetida 1/4 teaspoon
Oil 1 tbsp + for cooking
Dried red chillies 2
Curry leaves 7-8
Mustard seeds 1/2 teaspoon
Green chillies chopped 2
Ginger chopped 1/2 inch piece
Method
Step 1
Drain and grind rice, chana dal, toor dal, urad dal and moong dal with little water.
Step 2
Add salt, turmeric powder and asafoetida and grind till smooth. Transfer into a bowl.
Step 3
Heat 1 tbsp oil in a small non stick pan. Chop red chillies and remove seeds.
Step 4
Chop curry leaves.Add mustard seeds to the oil and when they splutter add red chilies and curry leaves and sauté for ½ second.
Step 5
Add this tempering to the batter and mix well. Add green chillies and ginger and mix.
Step 6
Heat a non stick tawa and grease it lightly.
Step 7
Spread a ladle of batter to a medium sized round adai and cook till the underside is golden.
Step 8
Drizzle a little oil over it, turn it over and cook till both sides are evenly golden and crisp.
Step 9
Serve hot.
Nutrition Info
Calories : 389.5 Kcal
Carbohydrates : 68.8 gm
Protein : 15.4 gm
Fat : 5.87 gm
Other : 0.52
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
