The plate of adai below is from my amma. She made it and the two chutneys, my uncle took the pic, and they sent it over a good few months back. I kept meaning to post the recipe but that never happened.
Then I went back home for Christmas vacation and amma made it again because I love adai (or ada dosa as we call it) but TH is not a fan and so I have never tried making them myself.
But they are delicious and protein-packed although not really an instant option. Just like regular dosas, some prior planning and soaking needs to happen to get them going.
Cooking time: 30 minutes
Makes ~ 15 adai
Ingredients:
1 cup of par-boiled rice or dosa/idli rice
1 cup of whole skinned urad dal / ulutham paruppu / uzhunnu parippu
1 cup of mix of toor dal (or peas dal) and channa dal
5 dry red chillies
A few curry leaves
8 shallots sliced thin (or use 1 small onion)
1/4 tsp of asafoetida powder / perungaayam
1/2 cup of grated coconut (optional)
1 tsp of salt (or to taste)
1/4 tsp of turmeric powder
Gingelly or Indian sesame oil for cooking the adai
How It's Made:
1. Soak the rice, urad dal, and the mixed dals separately in water for at least 2 hours and a maximum of 4 hours. Add the red chillies to one of the bowls and let them soak as well (or you can just add 1 tsp red chilli powder when grinding the dals).
2. Grind the urad dal first with little water. It doesn't need to be a smooth paste just more or less so. Then grind the rice, again not super smooth but just ground well.
3. Finally grind the mixed dals along with the chillies to a paste. Use adequate water to let them grind. You can add in the coconut at this stage too, if using.
4. Mix these together along with salt, asafoetida, chopped shallots, turmeric, and curry leaves torn roughly. Mix well with enough water to make a batter that's the consistency of dosa batter.
5. Pour one ladle-ful on an oiled griddle or tawa and spread into a circle. Make sure the dosa is not too thick.
6. Flip over after a minute or so and cook the other side until golden brown.
7. The above is one way of doing it, just like regular dosas, but I prefer the lacy dosas that amma makes. For that, add more water to the batter and make it much "looser". You won't be able to spread them on the griddle so just pour on it starting from the outer circle, filling the gaps as you go. I hope the pictures below explain this.
The batter should be loose enough to spread as you pour and cover up the gaps and you can help it along the way by fillng the gaps. This way, the crepes take much longer to cook but the patience is worth it. You end up with lacy adai with crispy edges and it's just delicious.
We usually serve adai with 2 types of chutneys (as shows in the first picture) or some random curry that takes amma's fancy (like in the above picture.
Traditionally, Tamilians serve adai with aviyal. In fact, most restaurants serve adai-avial as a combination like puttu and kadala. I don't think that's done in Kerala though, correct me if I am wrong.
Oh boy, I am craving ada dosa now. Too bad I have to go bury my face in some unhealthy snacks at work instead!
Then I went back home for Christmas vacation and amma made it again because I love adai (or ada dosa as we call it) but TH is not a fan and so I have never tried making them myself.
But they are delicious and protein-packed although not really an instant option. Just like regular dosas, some prior planning and soaking needs to happen to get them going.
Adai (Ada Dosa) Recipe
Preparation time: 3 hoursCooking time: 30 minutes
Makes ~ 15 adai
Ingredients:
1 cup of par-boiled rice or dosa/idli rice
1 cup of whole skinned urad dal / ulutham paruppu / uzhunnu parippu
1 cup of mix of toor dal (or peas dal) and channa dal
5 dry red chillies
A few curry leaves
8 shallots sliced thin (or use 1 small onion)
1/4 tsp of asafoetida powder / perungaayam
1/2 cup of grated coconut (optional)
1 tsp of salt (or to taste)
1/4 tsp of turmeric powder
Gingelly or Indian sesame oil for cooking the adai
How It's Made:
1. Soak the rice, urad dal, and the mixed dals separately in water for at least 2 hours and a maximum of 4 hours. Add the red chillies to one of the bowls and let them soak as well (or you can just add 1 tsp red chilli powder when grinding the dals).
2. Grind the urad dal first with little water. It doesn't need to be a smooth paste just more or less so. Then grind the rice, again not super smooth but just ground well.
3. Finally grind the mixed dals along with the chillies to a paste. Use adequate water to let them grind. You can add in the coconut at this stage too, if using.
4. Mix these together along with salt, asafoetida, chopped shallots, turmeric, and curry leaves torn roughly. Mix well with enough water to make a batter that's the consistency of dosa batter.
5. Pour one ladle-ful on an oiled griddle or tawa and spread into a circle. Make sure the dosa is not too thick.
6. Flip over after a minute or so and cook the other side until golden brown.
7. The above is one way of doing it, just like regular dosas, but I prefer the lacy dosas that amma makes. For that, add more water to the batter and make it much "looser". You won't be able to spread them on the griddle so just pour on it starting from the outer circle, filling the gaps as you go. I hope the pictures below explain this.
The batter should be loose enough to spread as you pour and cover up the gaps and you can help it along the way by fillng the gaps. This way, the crepes take much longer to cook but the patience is worth it. You end up with lacy adai with crispy edges and it's just delicious.
We usually serve adai with 2 types of chutneys (as shows in the first picture) or some random curry that takes amma's fancy (like in the above picture.
Traditionally, Tamilians serve adai with aviyal. In fact, most restaurants serve adai-avial as a combination like puttu and kadala. I don't think that's done in Kerala though, correct me if I am wrong.
Oh boy, I am craving ada dosa now. Too bad I have to go bury my face in some unhealthy snacks at work instead!
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