Adai is made of lentils and rice. It is usually prepared for breakfast and is filling and healthier than dosa. I have added a handful of drumstick leaves to increase the nutritional value. So this adai is rich in iron also. It is very simple to prepare and does not need much planning as for dosa. It goes well with avial, chutney, jaggery and butter. You can grind a handful of soaked chick peas/garbanzo beans along with rice if preferred but I did not add. Adai with butter- hmmm heavenly. Today we will learn how to make adai (Tamil style) following this easy recipe with step wise pictures.
Soak rice and dal together for 4- 5 hours.
Grind it coarsely along with red chilli, green chilli, ginger, hing and salt. The batter should not be thick nor watery.
Add finely chopped onions, few tender curry leaves, grated coconut and drumstick leaves to the batter. Adai batter is now ready.
Surprise your kids like this. Bring your ears closer, this is just to make them eat. Tomato chutney becomes red sea.
Heat a griddle or a non stick tawa and pour a ladle of batter and spread it in circular motion. Drizzle a tsp of oil around the adai. Make 3-4 holes with the back of the ladle and drizzle little oil on the holes also. Let it get cooked.
Once cooked, flip it over to the other side and drizzle another tsp of oil around the adai. Let it get cooked.
After both sides are cooked well, remove from tawa and serve it hot with chutney or butter or jaggery or idly milagai podi.
Enjoy the adai with butter and chutney.
Note- Add finely chopped onions and coconut only to needed batter. You can refrigerate the rest of the batter. The batter stays good for 2-3 days if onions or coconut are not added to it.
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