Adai - Malabar Adai
Adai is a favorite tiffin variety of South India, especially Tamil Nadu. This is a very tasty dish very fulfilling and rich in protein
Ingredients for 4
- Parboiled Rice – 1 cup
- Black Gram Dal (Urad/ Karuppu Ulundu) – 1/3 cup (or if black gram dal not available use white Urad dal)
- Chana Dal (kadalai paruppu)– 1/3 cup
- Toor Dal – 1/3 cup
- Ginger – 1 inch piece, grated (optional)
- Red chillies - 7 nos ( or as per taste)
- Green Chillies – 5, chopped (yes ,both needed)
- Coconut – 1/4 cup, cut into thin slivers(optional)
- Oil for shallow frying
- Onion (preferably Small Onion) - finely chopped - 1 cup
- Green coriander - a small bunch chopped
- Curry leaves - a few chopped
- Asafoetida (hing)- a pinch
- Salt - to taste
- Wash the rice,dal thoroughly
- Soak the rice, all dals along with the red chillies for at least 3 hours and drain.
- Using a blender or mixie grind the above a little coarsely along with the green chillies too.
- Add the finely chopped curry leaves,onions, powder,hing, coconut slivers and mix thoroughly.If the batter is very thick, you can add a little water
- Heat a dosa pan / tawa over high heat. Smear 1 tsp of oil over it and spread it evenly.
- Pour a ladle of batter and spread it around using the back of a ladle. Make a small opening at the centre using the flat ladle
- Add a spoon of oil around the edges and in the centre hole and cook till base is golden brown.
- Turn carefully and fry the other side till crisp and golden.
- Serve hot with coconut chutney, a little jaggery, a dollop of butter
Note: Small onions tastes better. In case it is not available, no harm using big onions. For variety you can also add finely chopped spinach to the batter for making 'Keerai adai' . In that case do not use coconut slivers. In India 'murungai ilai' drumstick leaves are used that enhances the fragrance and flavour that is so appetising and heavenly