Adai, has been tried and tasted by me with the various combinations of the ingredients.Finally I found the following combination, even with the minimum ingredients, the Adai is very tasty.I feel it is not absolutely necessary to add so many Dhals.It all depends on individual taste and preference.I always prefer Vadai Paruppu ( Pattani Paruppu or Peanut Dhal )Anyhow, let me document the recipe, atleast for my children.
With the basic ingredients,different varieties of Adai are prepared by me.
Ingredients :
Idli rice 1 cup.
Pattani Paruppu 1/2 cup.
Urad Dhal 1 to 2 tbsp.
Fenugreek 1 tsp.
Red chillies 3 to 4
Ginger 1 small piece.
Salt, Curry Leaves, Hing
Finely sliced onion 1/4 cup
Method :
1. Soak the rice, Dhals and Fenugreek for 4 hrs.
2. Grind with the chillies, ginger and salt. Let this not be very coarse.Only if the batter
is little fine, thin roast like Adais can be prepared.Grated coconut can be added.
3. Let the batter rest atleast for 1 hour.I always allow it to rest for 2 hrs. Then only the
Adai will be soft and crisp.Most of the people prepare Adai, immediately after grinding,
as they feel the batter may become sour.
4. Add Curry leaves,onion and Hing. Some season with Mustard.
5. Heat the Tawa, spread the batter into a thin round, add oil. After one side is roasted,
turn to the other side and remove from the tawa.
Note :
1. Small quantities can be ground in the mixer. As for Adai, grinding in the mixer or the
grinder gives the same taste.
2. The more Urad Dhal we add, the more soft the Adai is. My mother always soaks
and grinds the Urad Dhal separately. Then she adds rice and the other ingredients and
grinds them.Some add 2 tbsp. of raw rice also with the Idli Rice to get crisp Adais.
3. Kadalai Paruppu can be used instead of Vadai Paruppu.Toor Dhal and Pasi Paruppu,
1 tbsp. each can also be added with the Vadai Paruppu.I feel that, for an urgent
preparation of Adai, the ingredients can be altered according to the availability.
With the basic ingredients,different varieties of Adai are prepared by me.
 |
| Adai |
Ingredients :
Idli rice 1 cup.
Pattani Paruppu 1/2 cup.
Urad Dhal 1 to 2 tbsp.
Fenugreek 1 tsp.
Red chillies 3 to 4
Ginger 1 small piece.
Salt, Curry Leaves, Hing
Finely sliced onion 1/4 cup
Method :
1. Soak the rice, Dhals and Fenugreek for 4 hrs.
2. Grind with the chillies, ginger and salt. Let this not be very coarse.Only if the batter
is little fine, thin roast like Adais can be prepared.Grated coconut can be added.
3. Let the batter rest atleast for 1 hour.I always allow it to rest for 2 hrs. Then only the
Adai will be soft and crisp.Most of the people prepare Adai, immediately after grinding,
as they feel the batter may become sour.
4. Add Curry leaves,onion and Hing. Some season with Mustard.
5. Heat the Tawa, spread the batter into a thin round, add oil. After one side is roasted,
turn to the other side and remove from the tawa.
Note :
1. Small quantities can be ground in the mixer. As for Adai, grinding in the mixer or the
grinder gives the same taste.
2. The more Urad Dhal we add, the more soft the Adai is. My mother always soaks
and grinds the Urad Dhal separately. Then she adds rice and the other ingredients and
grinds them.Some add 2 tbsp. of raw rice also with the Idli Rice to get crisp Adais.
3. Kadalai Paruppu can be used instead of Vadai Paruppu.Toor Dhal and Pasi Paruppu,
1 tbsp. each can also be added with the Vadai Paruppu.I feel that, for an urgent
preparation of Adai, the ingredients can be altered according to the availability.
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