Adai – a Tamil Nadu special delight – is packed with protein and is served alongside Avial [vegetables simmered in coconut milk-green chili base]. Lentils also can be used. The classical recipe uses raw rice and parboiled rice in equal proportions, but this recipe uses brown rice.
Ingredients:
- Brown rice – 1/3 cup
- Parboiled rice – 1/3 cup
- Black Urad dal – 1/3 cup
- Tuvar dal – 1/3 cup
- Chana dal – ¼ cup
- Moong dal – ¼ cup
- Green chilies – 4, finely chopped
- Red chilies – 4
- Black peppercorns – ½ tsp
- Cumin seeds – 1 tsp
- Salt – to taste
- Curry leaves – 2 sprigs, leaves separated, finely chopped
- Asafetida – ¼ tsp
- Sesame seed oil – enough for preparing dosa
How To Prepare:
- Wash rice thoroughly under running water.
- Mix all the dals in a small vessel and wash well.
- Soak the washed dals with rice and chilies overnight or for about 6 hours.
- Drain the excess water next day.
- Add chilies, black peppercorns, cumin seeds, salt and asafetida to the blender and crush.
- Mix in rice and dal, and grind to a slightly coarse mixture, adding rice as and when needed till you get a batter that is slightly thicker than that of a dosa.
- Mix in curry leaves and adjust seasoning.
- Place a non-stick tawa on medium to high flame and grease it lightly with sesame seed oil.
- Pour a ladle full batter on the center of the tawa and spread into concentric circles.
- Add the oil to the batter and wait for about 2 to 3 minutes or until the bottom turns slightly golden.
- Flip the dosa over and add more oil, if required. Cook for a couple of minutes more or until you notice brown spots on that side.
- Serve hot with avial or fresh curd.
