Adai is variety from dosa. Its is prepared by using various dals and many more ingredients added to it to give a spicy mixed taste. Its quiet popular among tamilans . It is good at filling up empty stomach and controls hunger for longer time, hence is preferred by many .


Ingredients:
2 Cups par boiled rice
1/3 Cup Chana Dal
1/3 Cup Arhar Dal/Tur dal
1/3 Cup Whole Black Dal ( Urad Dal)
Asafoedita Powder - 1/4 Tea Spoon Ful.
Turmeric powder - 1/4 tea spoon ful.
Curry Leaves -12-14
Green Chillies 4
Salt To Taste.
Black Pepper Corn - 10
Jeera 1/4 Tea Spoon Ful
Cocunut ( Finely Chopped Pieces)
Onions chopped -1 large one
Coriander leaves (chopped) - 4 tbsp.
2 Table Spoon Ful.Oil .


Mehod:

1. Soak rice and lentils separately for 6 to 7 hours.
2. Clean and grind rice coarsely.
3. Clean all lentils and grind together with all other ingredients(except coconut, coriander leaves, onions and curry leaves) to a coarse consistency.
4. Mix the batter thoroughly.
5. Add coconut , chopped onions , chopped coriander leaves and curry leaves an mix thoroughly.
6. The consistency should be slightly thicker than Dosa batter. Add water if necessary and mix thouroughly.
7. Heat a Tava , smear with oil and pour the batter and spread to a round shape, using the spatula.
8. Add a spoonful of oil on the edges and also on the adai.
9. Turn the adai after 2 to 3 minutes and add another spoon ful of oil on edges.
10. Remove and serve hot with coconut chutney.

Making Time: 30 minutes (excluding soaking time).
Serves: 12 adais (serves 5-6 persons)

Shelflife: 1 day (best fresh).

Note: The dough should not be watery. It should be thicker than a normal 'DOSAI' dough.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.