Adai
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A thick, crisp pancake of soaked and ground rice and mixed lentils, often served with avial or jaggery.
Region: Tamil NaduOccasion: Breakfast or evening tiffinTime: 30 min + 3 hours soakingServes: 4Vegan
Ingredients
- 1 cup raw rice
- ¼ cup toor dal
- ¼ cup chana dal
- 2 tbsp urad dal
- 2 tbsp moong dal
- 4 dried red chillies
- 1-inch ginger
- A pinch of hing
- Salt to taste
- 1 onion, finely chopped (optional)
- A sprig of curry leaves, chopped
- Gingelly oil for cooking
Method
- Soak the rice and all the dals together for 3 hours.
- Grind them coarsely with the red chillies, ginger, hing and salt. The batter should be thick and slightly grainy. No fermenting is needed.
- Stir in the onion and curry leaves.
- Spread a ladle of batter on a hot tawa into a thick round and make a hole in the centre.
- Pour oil around the edges and in the centre and cook on medium heat until golden on both sides.
- Serve hot with avial, jaggery and butter, or coconut chutney.
History
Adai is an old Tamil tiffin dish. Using several lentils gives it more protein than a dosai.
Significance
Adai-avial is a classic pairing in Tamil Brahmin homes and in Chennai's tiffin rooms.