Adai is a typical South Indian dish akin to the more popular dosai but the batter tends to be thicker and coarser. Traditionally adai batter consists of a blend of rice, tuar dhal, red chillies and asafoetida. The recipe below replaces the tuar dhal with horse gram and we have added a few extra ingredients. The adai turned out very crisp and tasty.
What do I need to make it?
- 1 1/2 cups idli rice (available in most Asian grocery stores)
- 1/2 cup whole black urad dahl
- 1 cup dry roasted horse gram
- 2 tsp black peppercorns
- 2 tsp cumin seeds
- 1/4 tsp asafoetida
- 3-4 whole dried red chillies
- Handful curry leaves
- Salt to taste
How much will I make?
Around 20 adais depending on size
How do I make it?
Soak all the ingredients with some cold water till they are completely immersed and leave overnight. Grind the ingredients with the water till you get a thick spreadable batter. You might need to add more water during the grinding process to get the consistency right. Leave the batter overnight to ferment a bit. To prepare, heat your pan and spread a laddle of batter to form a disc. Drizzle with some vegetable oil or sesame oil (for a more authentic taste) to ensure the adai doesn’t stick to the pan. Cook on both sides till done.