Adai/Khara Adai Recipe

Adai is a crepe or pancake made with rice, a few varieties of dals(lentils),chillies and salt.It is rich in Protein and healthy.Some people have it for breakfast but we prefer to have it for dinner as it is a little heavy and filling.It tastes best when eaten hot and fresh.It is usually served with Avial because it has a lot of vegetables and is mild to taste. Since Adais are spicy, they are sometimes eaten with jaggery !!! It is a traditional recipe of Tamilnadu.

You will Need(makes 10 adais)

• One cup Boiled rice(idli rice)
• 1/2 cup Tur dhal
• 1/4 cup Channa dhal
• 1/8 cup Urad dal
• 1/8 cup Moong Dhal
• 10-12 Red chillies
• 1/2 tsp Asafoetida
• Few Curry Leaves
• 1/4 kg small onions
• Half cup coconut oil
• Salt to taste

How to

• Soak Rice and dhals separate for three to four hours.If you are planning to make for breakfast soak it overnight.

Grind together red chillies,salt,asafoetida and curry leaves(optional) first.

If it is not grinding add a little soaked rice so that it grinds fast.

•  Add the soaked rice and grind to a paste but not very smooth.

• Grind  the soaked dals separately to a coarse paste.

•  Add both rice and dal together and mix well.

•  Just before you  make add chopped small onions,chopped curry leaves,coriander leaves and mix.

•  Heat a pan.Take a ladle of the dough and spread it like a small dosa. Let it be thick.drizzle a spoon full coconut oil around the adai for it to cook.

•  When it is half cooked make a small hole at the center and pour some coconut oil for the adai to cook uniformly. 

• Flip it over and cook on the other side also.      

                                                         

Enjoy when it is hot with avial,jaggery,sambar or any chutney.

Notes

• Let the batter be thicker than the dosa dough.Adjust the number of chillies according to your spice level.You can either grind or chop the curry leaves and add.
• Do not cook the adais in high flame because it will not get cooked inside.Cook in medium flame for uniform cooking.
• You can add scraped coconut and avoid onions.My mother used to add all kinds of (finely chopped)vegetables like tender pumpkin,snake guard,cabbage and carrots.
• Using coconut oil gives a nice aroma to the adais and generous use gives a good taste.