I have been continuously tying different Adai recipes and making them for the past few days. I don't know how I developed a love for it. I am having it for lunch pretty much everyday :) I tried Sujatha's kothamalli Adai last week and Vaishali's Golden delicious Adai yesterday. Both were equally delicious and I loved them so much!
I added the flavoring ingredients to my liking and used the above 2 links as guidelines for rice and dhal proportions.
This is my basic recipe for Adai:
Ingredients to soak in water for minimum 2 hours:
Thur dhal-1/2 cup
Channa dhal-1/2 cup
Raw Rice-1/2 cup
Idli Rice-1/2 cup
Flavoring Ingredients to grind along with dhals:
Coconut-1/2 cup
Red chillis-4
Green chilli-1 small
Hing-1/4 tsp
Other ingredients:
Curry leaves-a few sprigs
Jeera-1 tsp
Salt
Method:
After soaking the dhals and rice together for 2 hours, grind along with the flavoring ingredients to a coarse thick paste by adding little water. The batter should be slightly thicker than dosa batter. Mix in salt, jeera and curry leaves.
Heat a griddle. When it is hot, smear 2-3 drops of oil. Pour a laddle full of batter and spread it in a circular fashion. Pour a few drops of oil around the corners. Cook on both sides till golden brown.
Serve with idli podi or avial or jaggery.
Note:If you like thin crisp adais, then prepare batter to dosa batter consistency.
Adais cane be made instantly without fermenting.
Adai tastes best when made a day after it is ground.
For Kothamalli adai, add a handful of coriander leaves and grind along with rice and dal.
Adai looks nice Mahimaa, but I have not tried adding garlic to it, inspite of being an ardent garlic fan.
ReplyDeleteAre you planning to do the A to Z series?
A for Adai sounds cute.
vellam & butter enga kanum? looks yummy dear... enakku konjam parcel anuppu..
ReplyDeletethis is a all time fav at my place..have posted my version too..looks delicious..
ReplyDeleteoh yummy! Mahimaa, i just noticed that your posts are showing up as SASHREE, just like my sil's. Did you update your profile recently?
ReplyDeleteLovely Adai's.First visit to your blog and it is really so cool!!
ReplyDeleteHi...
ReplyDeleteThis is my fav. Never tried using ginger garlic in adai. Will try it next time. Looks so good.
Kanna,
ReplyDeleteA for Adai, B for ? C for ?
Adai is our favorite tiffin? Looks good.Sounds good.
Appa
A fir adai, beautiful title.
ReplyDeleteMahimaa, Your adai looks delicious. So glad you tried the recipe.
ReplyDeleteA for Adai..and F for fantastic. Looks so good.
ReplyDeleteThank you so much everyone.
ReplyDeleteAnudivya- that's a nice idea! We can have some A-Z event :)
Srikars kitchen- I can't afford to have butter and vellam as I am trying to lose some weight :(
Vibaas- I myself am wondering why all my recipes are displayed under Sashree's name. I did not update my profile recently.
Appa, I haven't still thought what B and C stand for. Will let you know if I come up with a dish.
All, I appreciate your comments!
Thank u very much for lovely comments on my blog and adai looks great....
ReplyDeleteWow looks gr8, nice and crisp.
ReplyDeleteAdai looks very delicious! I'm glad you tried this, and it came out well for you! :)
ReplyDeleteFor methi matar, you can use either dried vatana or fresh/frozen peas. If you are using dried vatana, you need to soak overnight. Fresh or frozen peas can be tossed right inside the curry during preparation.. Good luck :)
Hey Mahimaa, Got ur Blog Address dear! There are so many bloggers these days! Couldnt remember Host + Site address together! Thanks for the add in orkut...will see you around! By the way 'Malli Adai sounds like a healthy coice!!
ReplyDeleteLooks delicious..this is one of my faves..have never tried using garlic in adai....
ReplyDeleteNice combo Mahimaa, Adai with Coriander mmm they should have smelled great...
ReplyDeleteI love how crisp and golden your adais are. Normally i make adais the same day i grind.. didn't know that it is better the following day.
ReplyDeleteMahimaa,Adai soopera iruku :) sapadnum pola iruku,I love nice golden crispy adais! jus the way you've made.
ReplyDeleteMahimaa, A-Z series sounds fun..i think u should do it? B for something with brinjal and C for something chocolatey? how about that? Btw, are u from chennai?
ReplyDeleteMahima adai looks so crispy and sounds wel with coriander flvr. I too tried various forms in adai and one of them is veg adai with mixed vegies like onion,carot,cabage, potato and beet root. U can also check it in my blog for this,
ReplyDeleteadlak- i haven't tried adding other veges to adai.. i will do so next time.
ReplyDeleteA for adai is so.. cute. Next time when i will make adai i will surely try this. My husband likes Adai soo..much.
ReplyDelete