Adai Recipe | Simple Healthy Breakfast for beginners - EverythingTraditional

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Adai and vadai are the two recipes which are rich in protein as there is lentils in both, one is deep oil fry - vadai and other is pan fry - adai dosa.

If you love healthier version you can choose adai. But I must admit vadai or vada is also not an unhealthy recipe, they are equally healthy for growing children and even adults occasionally.

Adai is basically a South Indian / Tamilnad recipe for breakfast...made of rice and mixed lentils like tur dal, urad dal, chana dal, moong dal. You can add in all or even 2 or 3 dals as per availability. And I mentioned this recipe for beginners just for this reason, you can play with the ingredients and their quantity as well, I get this adai dosa recipe each time with different quantity of ingredients, but the taste does not change much.. almost same taste. some time I even end up adding some whole lentils like green moong or black chana whole. And adai can be made with normal rice or idli rice - Wow such an easy recipe not to remember any ingredients or quantity particularly for beginners - this recipe will not fail. And this does not need any fermentation.

While grinding add the ingredients that makes this adai dosa easily digestible ... ginger, garlic, chillies, curry leaves, hing or asafoetida, turmeric, onions, jeera / cumin.

You can either make them crispier or thick and soft. This adai dosai can be eaten without chutney or with tomato chutney or with any pickle.

Recipe

Adai Dosai Recipe | South Indian Adai

Cuisine: Indian / South Indian

Cook time: 10 minutes

Ingredients for Adai Dosa recipe

For Batter - Soak below ingredients overnight or 6 to 8 hours

Rice - 2 cups / 200 gms
Toor dal - 2 tablespoons
Chana dal - 2 tablespoons
Urad dal - 2 tablespoons
Moong dal - 2 tablespoons
Menthya / Fenugreek seeds - 1/4 teaspoon

For Batter - grinding

Red chillies - 3 to 4
Ginger - 1 inch
Garlic - 4 to 5 pods
Salt - to taste

Instructions

Wash and Soak rice, urad dal, chana dal, toor dal, moong dal, overnight or 6 to 8 hours in adequate amount of water
Add in soaked ingredients to mixer jar
To this add ginger, garlic, red chillies, salt and grind to smooth batter adding required water
To the batter add finely chopped onions and coriander / curry leaves
Heat tava and spread the batter and spread as dosa
Sprinkle oil and onions if required and cook both sides evenly
When done, Remove to the serving plate and serve with pickle

Note:

Adding all the dals or lenthils makes this adai dosa little heavy on stomach so need to add ginger, garlic, cumin, coriander and curry leaves, chillies ...one can vary the quantity of these items to their taste.

Onions can be skipped and coconut pieces can be added for the crunch.

You cannot store this adai dosa batter for long. this need to be used up immediately or when refrigerated can be stored for just a day.

Grind the batter to slightly coarse and thick if you need soft dosa, or batter can be made smooth and thin to make crispy dosa .. both taste good.

Optionally you can also add hing / asfoetida and Jeera/cumin seeds to the adai batter

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