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Dosas are a staple of South Indian cuisines. For those who are unaware of the dish, they resemble French crepes. Various dosas can be made by blending lentils with rice and millet. One such variety is adai, which is a nutrient-dense, protein-rich, thicker than dosa, and healthy breakfast option that originated in Tamil Nadu, India.
Non-natives also refer to these as Adai Dosa, and it is cooked with different types of lentils, such as urad, chana, moong and toor dal. It is often served with a mixed veggie dish called avial or coconut and tomato chutneys. Since its batter doesn't require fermentation, cooking this chilla-variant is quicker and simpler than dosa.
Selection Of Good Quality Ingredients
The ratio of rice to lentils is important to make this South Indian delight. Its ideal proportion is 1:2. To make it more nutritious and tasty, some people use brown rice or other regional grains. Spices like ginger, cumin seeds, red chillies, and asafoetida (hing) give it a depth of flavour. The taste and appeal are enhanced by the addition of freshly chopped onions, curry leaves, and coriander leaves.
Batter Preparation
Start by soaking the red chillies, rice, and lentils in water for at least three to four hours or possibly overnight. This process turns ingredients soft, making grinding them a simple job. Drain the water after soaking, then grind the ingredients with cumin seeds and ginger to a semi-coarse batter, adding water as needed. Adai is known for its slightly grainy texture; thus, it's crucial to avoid making the batter too fine.
Also read: Tuppa Dosa: A Dosa With the Goodness of Ghee
Spicing And Flavouring
After the ingredients have been blended, it's time to add the extra flavours. To the batter, add curry leaves, coriander leaves, and finely sliced onions. You can add asafoetida (hing) to make the dish easy to digest. Grated coconut is used in some variants to enhance nuttiness.
Image Credit: Flickr
Cooking Process
Heat a tawa over medium flame. It is essential to season the surface with oil to prevent the adai from sticking. Use a little bit of oil on the warm surface before starting. Drop a ladle full of batter on the hot griddle and spread it gently in circular motions. For even cooking, drizzle oil at the centre and edges. Cook it on medium heat until the sides are brown and crispy, and flip it over for further cooking.
Serving Tips
Adai is typically served with idli-dosa podi, white butter, or jaggery. Additionally, common options are avial (a mixed vegetable dish), tomato chutney, and coconut chutney.
Image Credit: Wikimedia Commons
