adai recipe by hebbars kitchen
INGREDIENTS to soak: 2 cup sona masuri rice / dosa rice 0.5 cup toor dal 0.5 cup chana dal 4 tbsp urad dal 4 tbsp moong dal 0.5 tsp methi / fenugreek seeds 10 dried kashmiri red chilli other ingredients: 4 tbsp onion (finely chopped) 4 tbsp coriander (finely chopped) 2 tbsp leaves (roughly chopped) 1 tsp ginger paste 2 tsp cumin / jeera pinch of hing / asafoetida 2 tsp salt oil for roasting INSTRUCTIONS firstly, soak all the ingredients listed under “to soak” for 5 hours. blend to slightly coarse paste adding water as required. transfer the batter into large mixing bowl. add in 2 tbsp onion, 2 tbsp coriander, 1 tbsp leaves and ½ tsp ginger paste. also add 1 tsp cumin, pinch of hing and 1 tsp salt. mix well making sure everything is combined well. check for thick flowing consistency, add more water if required. further, pour a ladleful of batter onto a hot tawa and spread gently. pour a tsp of oil over adai. allow to cook on low to medium flame. now flip the adai and cook both sides by pressing gently. finally, fold the adai dosa and serve with green chutney or coconut chutney.
adai recipe by subbus kitchen
INGREDIENTS 1 Cup Raw Rice 1 Cup Parboiled Rice 10 Red Chili 1/2 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu) 1/4 Cup Toor Dal (Pigeon pea) 1/4 Cup Urad Dal 1 tsp Salt Adjust As Needed 1 Onion Few Curry leaves ¼ tsp Asafoetida (Asafetida / Hing) INSTRUCTIONS Soak the raw rice and parboiled rice together in water for 2 hours. Soak the dals in water for 2 hours. After 2 hours, strain water from rice and grind it in a mixer along with red chillies and salt. Grind the rice and chillies it to a smooth paste.Take this rice batter into a vessel and keep it aside. Now strain water from dals and add it to mixer Grind it twice or thrice in pulse mode. The ground dal should be coarse and not very smooth. Mix the ground dal mixture along with rice batter and stir it well. To the batter add curry leaves, asafoetida and stir well. Now the adai batter is ready to make delicious adai. Heat the tawa and pour 1 ladle of adai batter. Spread it to thick adai. Pour 1 teaspoon of oil aound the adai. Sprinkle fist full chopped onions. Keep the flame in low and cook the adai tille the bottom layer becomes golden brown. Gently turn it to other side and allow it to cook completely. Now the delicious crispy adai is ready to serve with Aviyal. We can also serve with Jaggery.
adai recipe by kannamma cooks
FOR KARA (SPICY) MASALA 6 cloves garlic 6 dried red chillies 1 teaspoon fennel seeds 1 goose berry size tamarind 2–3 tablespoon water MAIN INGREDIENTS 1/4 cup raw rice 1/4 cup par boiled rice (I used Idli Rice) 1/4 cup chana dal 1/4 cup toor dal 2 tablespoon urad dal 2 tablespoon moong dal 1 teaspoon salt 3 tablespoon oil for griddle 1/2 cup onion, chopped fine 3 Sprigs coriander leaves, chopped fine INSTRUCTIONS Grind all the ingredients listed under kara masala to a slightly coarse paste. Add a tablespoon of water at a time to grind. Set aside. Wash and soak the ingredients in water for a couple of hours. Once the ingredients are soaked for a couple of hours, grind them in a mixie with the water used for soaking to a thick paste. Transfer the ground paste to a bowl. Add in the kara masala and salt. Mix well. Set aside. Add in chopped onions and coriander leaves. Mix well. If the batter is very thick, thin it out with little water. The consistency of batter should be slightly thicker than idli batter. Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle 1/4 teaspoon of oil. Flip the adai once after 30 seconds. Cook the Adai for about half a minute on each side, until golden. Serve hot with a spicy chutney or avial.
adai recipe by raks kitchen
Ingredients 2 cup Raw rice 2 cup Idli rice/ parboiled rice 1 cup Chana dal/ Kadalai paruppu 0.5 cup Toor dal/ thuvaram paruppu 0.25 cup Urad dal/ uluntham paruppu 0.25 cup Moong dal/ paasi paruppu – 2 cup Small onions/shallots chopped 8 tablespoon Coriander leaves chopped optional 4 sprigs curry leaves 0.5 teaspoon Asafoetida 30 Red chillies Salt to taste Instructions Soak rice and dal separately for 3 hrs minimum. First grind the red chillies with salt, asafoetida and then add rice. Grind it to a coarse paste (like rava). Add dal. Use the pulse,inch or juice option to grind this dals coarsely. Make sure to wipe the sides and lids for even grinding. This should be more coarse in texture as shown in the picture. Mix both the ground items well and set aside. You can keep upto 3-4 hours, or even make immediately. But standing time yields better result. Just before making adai, add the onions, coriander, curry leaves and mix well. The batter should be thicker than our idly dosa batter. So adjust water as needed. Heat the tawa and spread little oil and spread one laddle full of batter as thick adais,make a small hole in the middle and again pour little oil around. Let it get cooked for sometime. Turn over the adai and cook the other side too till golden brown. (you can cook covered with a lid, before flipping )
