Easily the best , one of the authentic recipe for Adai that I learnt from my husband’s aunt. Thick, crispy and tasty, I am sure you will enjoy every bit of it. The best combination for this Adai is a big blob of Amul butter and Thaen Mezhugu. Do try this recipe for the weekend and please post your feedback.
Idli rice – 4 cups
Thoovar dhal – 1 cup
Bengal gram dhal ( Channa dhal ) – 1 cup
Urad dhal – 1 handful
Dry red Kashmiri Chillies – 12 ( soaked in water for 3 hours)
Salt to taste
Peeled small onions ( sambar onions ) – 2 cups( chopped to round slices)
Chopped green coriander leaves – 2 tablespoons
Chopped curry leaves – 2 tablespoons
oil – enough to drizzle around the adai.
Wash and soak the rice and dhal for 4 hours. Take a big blender jar. Drain the soaked rice and dhal. Addthe drained red chillies. Put the rice and dhal along with the chillies into the blender jar.
Add enough water to grind it to a coarse paste. Add salt to taste. Mix well. Next add the chopped small onions, chopped green coriander leaves and the chopped curry leaves. Mix well. Cover and leave it aside for 30 minutes. The consistency of the adai batter has to be thick like idli batter. Do not make the batter runny.
Heat a non stick pan. Grease the pan with little oil. Pour a ladleful of the adai batter. Do not make the adai thin. Let the adai be thick. Make 3 holes in the middle of the adai. Drizzle oil into the hole and around the adai. Cook on sim flame till golden. Flip the adai. Again , drizzle oil around the adai. Cook till golden. Transfer the adai to a plate. Use up the batter to make more adais in the same way .Serve hot with a big blob of butter and Thaen Mezhugu.
1) Can add little drumstick leaves to the adai batter.