'Adai'

Adai is another South Indian Tamil dish which is exclusively prepared by Tamil people.
It is also made like a Dosa on a Hot Plate or Dosai Kallu. This is much more healthier as lots of lentils are used in this dish.
Ingredients:

1. Raw Rice 1/2 cup
2. boiled idli rice 1/2 cup (alternately one cup of raw rice can also be used)
3. urad dal 1/3rd cup
4. channa dal 1/3 cup
5. tur dal 1/3 cup
6. black small chick peas a hand ful
7. green chillies 2 or 3
8. red chillies 3 to 4
9. ginger a small bit
10. Asafotida /perungayam little
11. salt to taste (approximately 1 and 1/2 t spoons )
12. curry leaves and coriander leaves
13. one onion cut into small bits.(optional)
14. 1 to 2 table spoons of grated coconut (optional)
15. oil for making the adai on the hotplate.

Method:

• Soak the rice and the three dals together for 4 to 5 hours

• Soak the chick peas separately for 4 to 5 hours.

• Grind the drained chick peas with chillies, ginger, asafotida, salt into a nice paste in the mixer.

• Drain the water from the dals and add this on top of the paste into the mixer and grind it into a little coarse batter. (If you want smoother 'adai' you can grind this also into a smooth batter.

• Cut the coriander and curry leaves and mix it thouroughlly with the batter.
• Add the grated coconut and mix it well.
• Use the batter to make adai immediately or keep the batter inside the fridge so as to take it out when ever you want to make adai, as this batter should not be kept outside for raising like dosa batter.

• Onion should be cut into very small pieces and added to the batter just before making the adai.

• Heat the dosai kallu very well and make the adai adding oil around the adai and this should be done on a medium flame and wait till the adai becomes golden brown and then turn it around.
• Unlike dosa the adai takes a little longer time to get crisp.

• Eat it with ' sambhar' or 'vellam' (jaggery).

• Adai aviyal is a famous dish in the South Indian Restaurants but some how I don't like the combination of adai with avial
• A little butter on top of the hot adai will add to the taste very much but watch your weight!!