Thursday, March 6, 2014

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.


      4 comments:

      RENU said...

      super recipe

      Uma Shankar said...

      Thank you renu!

      RENU said...

      dear uma
      can u post some more laddu recipes...like besan n atta.thanks.

      Chitra Ganapathy said...

      I am yet to post my mil' s adai.it is very similar to urs but we don't add moong dal :) it looks so nice Uma :)