Ingredients
- Raw rice - 1 cup
- Idli rice/ parboiled rice - 1 cup
- Channa dal/ Kadalai paruppu - 1/2 cup
- Toor dal/ thuvaram paruppu - 1/4 cup
- Urad dal/ uluntham paruppu - 1/8 cup
- Moong dal/paasi paruppu - 1/8 cup
- Small onions/shallots,chopped - 3/4 cup
- Coriander leaves chopped - 4 tbsp
- curry leaves - 2 sprigs
- Asafoetida - 1/4 tsp
- Red chillies - 15
- Salt - to taste
Method
- Soak rice and dhal separately for 3 hrs minimum or more.
- First grind the red chillies with salt, asafoetida and then add rice.
- Grind it to a coarse paste (little more finer than ceroti 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 )
Notes
- You can add 2-3 tablespoons of finely chopped carrot . Also you can add chopped spring onions ,if you have any in hand.
- Remember, small onions tastes best, so use lots of onion and if possible fully small onions. More the onion in the batter, more tasty the adai gets.
- Also can add drumstick leaves to this Adai!
- We usually grind in early evening and make adai in night for dinner.
These adais are crispy outside and soft from inside and has an awesome texture as we grind it coarsely.
Enjoy with your favorite chutney or avail which is said to be the perfect combo!
