Adai is a healthy tiffin variety from South India. It is made by soaking and grinding some definite proportion of rice, lentils and chillies. Most of the South Indian tiffin varieties have a large proportion of rice that contributes to the bulk of carbs in vegetarian diet. Since adai has a large proportion of lentils, it is a healthier breakfast / dinner option. The best part of this tiffin variety is that it doesn’t require fermentation. Apart from the regular lentils, I have added some white and black kidney beans (karamani ) for better taste, crunchiness & nutrition. The addition of chopped palak /spinach leaves to the batter makes it a wholesome, flavourful, colourful and nutritious meal.
|Raw rice||1/4th cup|
|Idli rice||3/4 th cup|
|Toor dhal||1/4 th cup|
|Urad dhal||1/4 th cup|
|channa dhal||1/4 th cup|
|Black and white kidney beans (optional)||handful|
|Red chilli||8 to 10|
|Hing or asafoetida||1 tsp|
|Salt||1 1/2 tsp|
|Spinach/ palak chopped||1/2 to 1 cup|
- Soak the rice, lentils and red chillies in a pot with water for about 6 hours. The dhal and rice should be well immersed in water. You can soak for 3 to 4 hours but soaking for atleast 6 hours helps in digestion.
- Drain the water and transfer the contents to a mixie jar. Pour water little by little and grind this to a coarse paste. The batter should not be too nice like idli/dosa batter. The lentils and rice should be grounded well but the batter should be coarse.
- To the batter, add salt and hing.
- Fermentation of the batter is not required. But resting this batter for at least 1 to 2 hours will enhance its flavours.
- The batter is now ready to make plain adai.
- To make palak adai, wash and finely chop few spinach/palak leaves.
- Take a portion of adai batter, add the finely chopped spinach leaves to the batter. Add water if necessary.
- In a dosa pan, sprinkle some oil, once the pan is warm, pour a paddle of batter and spread it like dosa into round shape. Pour 1/2 to 1 tsp oil, Close with a lid. Once the edges change colour, flip it and serve.
- Serve with milagai podi, jaggery, butter or chutneys.
- The left over batter can be stored in the refrigerator for 2 to 3 days.
- Instead of spinach, add finely chopped drumstick leaves.
- Add chopped onions to the batter and make adai as given in the instructions.
- While grinding, add 5 to 6 tsp shredded coconut and grind it. But if adding coconut, the batter should be used within 2 days.