Friday, 25 November 2011


Adai is a very easy to make dosa variety. I like making Adai for a few reasons.

1. All you need to do is soak the rice and dal for a few hours and grind.
2. There is no need to ferment. Make batter and adai can be prepared immediately.
3. There is no way to mess up the adai. It always tastes good.
4. It is the most forgiving of the dosa batters :-). You can change the combination a little (I did not have channa dal at home. so i skipped it. But it still came out tasty). Different families use different ratio of the dals and rice
5. And most important, your husband and son think you have made something very special. My son kept saying "special dosa, thank you amma" through out dinner :-)

There are a lot of interesting combinations for Adai. The famous one is to eat it with Avial. Don't ask me why. But it does taste very good together. Another curious option (which my dad loves as well) is to use jaggery as side. Ofcourse you can eat it with any chutney, sambar or molaga podi.


Boiled Rice (Boiled Rice used for making Idli/Dosa) 1/2 cup
Raw Rice 1/2 cup
Whole peeled Urad dal 1/2 cup
Toor dal 1/2 cup
Channa dal 1/4 cup

Coconut 1/2 cup
onion 1 small cut into small pieces
Red chillies 6
Green chillies 2
curry leaves few
coriander leaves a small bunch (optional)

Oil and Salt to taste

Method of Preparation

1. Soak the rice and the dals together for about 3 hours.

2. Drain and Grind into a course paste along with green chillies, red chillies, coriander leaves and curry leaves adding enough water.

3. Mix with coconut, onion, hing and salt. The batter should be fairly thicker than usual dosa batter. But loose enough to spread. Adjust water as needed.

4. Heat a tawa and spread the batter. Make a small hole in the centre. Pour some oil on the dosa and in the hole

5. When one side is cooked well and the adai starts to brown, turn and cook on the other side

6. Serve with a side of your choice. Do try it with Avial even if you do not like the idea :-)

If you like this recipe, also try the Ada Kozhakkatai in my blog

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