ADAI RECIPE- SOUTH INDIAN ADAI DHOSAI RECIPE- KAARA ADAI

After a small gap am posting now. Yeah., actually I was so busy and not even touched my laptop these many days J. In this gap, I totally forgot to celebrate my blog’s 1^st anniversary too, which was on October 20. Before I planned to post a special sweet or cake recipe to make that day more special.  But not able to do. Now one more special thing is added for this date, yes, my sister delivered a cute baby girl on the same dateJ.

Ok now coming to today’s recipe Adai. Adai is nothing but a thicker spicier dosa made using rice and lentils. Actually I suppose to post a sweet recipe while announcing about the new arrival to our family, but my bad luck, don’t have any sweet recipe videos/photos as of now in hand. So posting this adai recipe which was in draft for almost 1 month. J.

Generally every one having their own adai recipe which may differ in ratio and ingredients. This spicy adai is one of the best dish which my mom makes. Till now I have never ever had tasted any adai like the one which she makes. I didn’t have that idea of noticing the ingredients she used during those times. Now trying to replicate the adai like hers, but i admit still not getting the taste up to that level. May be some secret would be there in her hands. Like rasam, am really missing my mom’s adai tooL

Few weeks before my friend kalpana asked me to post the adai recipe which I follows. Later on one fine day, took the video and kept in drafts.Got her adai recipe too which is little different and have to try,  once a back to my routine life.

Generally adai should be little spicier. It is also a authentic recipe in tamil nadu. Recently in a magazine read about this adai and came to know that it was prepared even in sangam days.

There are varity of adai we can make using some vegetables like bottle gourd, tapioca, drumstick leaves etc., and even with millets. Apart from this, we have other special adai varieties like thavala Adai(Recipe here), kaaradaiyaan nonbu adai (prepare during karadaiyaan nonbu).

Here I am posting the basic adai recipe. In olden days  this adai batter will be prepared as thicker in consistency and flatten it directly using wet hands in the hot tawa as thick adai. But nowadays we are preparing a little thin batter (thicker than dosa batter) and pour in the hot tawa and flatten a little using a ladle. The special and important thing is we have to make a small hole in the centre using the ladle and pour a teaspoon of oil in that hole, and sprinkle some more oil around the adai. This centre hole will helps the adai to cook evenly. Generally adai requires little more oil than dosa. The perfect pair for this adai is Aviyal. But it tastes great even with simple Jaggery/Thick Jaggery Syrup and Butter or with chutneys too.

Please check the below links for other adai recipes if you are interested.

• Thavala Adai/Pacha arisi Adai
• Sweet  Ragi Adai

OK, now let’s move on to this recipe.

KAARA ADAI (ADAI DHOSAI)

SOAKING TIME: 4 – 5 HRS | PREPARATION TIME: 10 MINS | COOKING TIME: 20 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: SOUTH INDIAN

SERVES: 4 PERSONS

INGREDIENTS:

                                    3 cup idly Rice

                                    ¾ cup channa dhal

                                    ¾ cup thoor dhal

                                    Few curry leaves

                                    1 inch piece ginger                               

                                    8 to 10 Red chillies

                                    2 teaspoon asafetida

                                    2 medium sized onions

                                    Salt to taste

                                    Oil to cook

PREPARATION:

Soak the rice and dhals in water for minimum 4 hours separately.

Finely chop the onion and curry leaves and set aside.

Finely grate the ginger and keep it ready.

METHOD:

Drain the rice and dhals completely.

Grind the rice into coarse paste by adding required water along with red chillies. Then grind the soaked and drained dhals into coarse paste.

Then mix both the ground paste together.

Then add the chopped onion, grated ginger, curry leaves and asafoetida and salt. Mix well.

If the batter is too thick, you can add few tablespoon of water to get required consistency.

Now adai batter is ready.

Heat a tawa and drizzle some oil.

Pour a ladle full of batter on the tawa and spread a little using the back side of the ladle to make as thick adai.

Make a small hole in the centre and pour a teaspoon of oil in the hole and sprinkle some more oil around the sides.

Let the adai to cook in medium flame. Then flip the adai and let it cook well till both the sides becomes golden brown.

Remove from flame and serve hot with aviyal or simple jaggery and butter/ghee. Simple onion tomato chutney also will tastes great.

NOTES:

• You can add 1 or 2 tablespoon of moong dhal along with other dhals.
• Grated coconut or grated carrots can also be added for additional taste.
• While making adai, if the spiciness is less, you can add a little red chilli powder to balance the taste.
• The batter should be very coarse not smooth to get crispy adais.
• Don’t add the dhal and rice together to grind.
• If you grind the adai batter in wet grinder, first grind the rice into coarse paste along with chillies, then add the drained dhals and grind for few more minutes only and remove from the grinder.
• Don’t add the onion and other ingredients in whole batter. Take the required batter and mix. You can refrigerate the remaining batter upto 2 to 3 days. So whenever required, mix the chopped onion, curry leaves and prepare the adais.
• Adding lots of curry leaves gives divine flavour and taste to the adai.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Soak the rice and dhals in water for minimum 4 hours separately.

Drain the rice and dhals completely.

Grind the rice into coarse paste by adding required water along with red chillies. Then grind the soaked and drained dhals into coarse paste.

Then mix both the ground paste together.

Then add the chopped onion, grated ginger, curry leaves and asafoetida and salt. Mix well.

If the batter is too thick, you can add few tablespoon of water to get required consistency.

Now adai batter is ready.

Heat a tawa and drizzle some oil.

Pour a ladle full of batter on the tawa and spread a little using the back side of the ladle to make as thick adai.

Make a small hole in the center and pour a teaspoon of oil in the hole and sprinkle some more oil around the sides.

Let the adai to cook in medium flame. Then flip the adai and let it cook well till both the sides becomes golden brown.

Remove from flame and serve hot with aviyal or simple jaggery and butter/ghee. Simple onion tomato chutney also will tastes great. 

Do try this recipe and please don’t forget to give your feedback in comments.

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