Adai Recipe | Adai Dosa | How To Make Adai Recipe Recipe by SaranyaSenthil
Cooking Instructions 1 Add all the lentils or dals – chana, toor, urad and moong dal to a large pot. Wash them very well 3 times. 2 Pour enough water and soak them for 2 to 3 hours. You can also leave them overnight for 8 hours. 3 Add rice to another large pot and wash 3 times. 4 Next add red chilies to the rice and soak them for 2 to 3 hours. Same this one too you can leave the rice overnight for 8 hours. 5 Drain the water from both the pots. 6 Add rice and red chilies to a blender jar along with little water. Blend to a slightly coarse paste or thick batter. 7 Transfer the batter to a pot. Add dals, jeera and ginger to the jar. Also add little water and blend to a slightly coarse thick batter. Mix this with the rice batter. 8 Heat a pan. Add few drops of oil and smear it all over the pan with a tissue. 9 While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter. Mix everything well. 10 If you prefer to make thick adai, the consistency of the batter must be thick but of spreading consistency. 11 If you prefer thin adai, then add more water as needed. Mix well to bring the consistency to a slightly less thick batter, not runny. The batter must be easily spreadable on the pan. 12 Regulate the flame to medium. Make sure the pan is hot. Pour one ladle of batter and spread it quickly like a dosa. Spread it to thick or thin adai as per your liking. Add 1/2 tsp oil or ghee across the edges. Cook on a medium heat. 13 When it gets cooked on one side, the edges loosen from the pan slightly. Flip it and cook on the other side as well. Make sure it is cooked on both the sides until crisp. 14 Serve adai dosa with coconut chutney or aviyal. 1 Add all the lentils or dals – chana, toor, urad and moong dal to a large pot. Wash them very well 3 times. 1 Add all the lentils or dals – chana, toor, urad and moong dal to a large pot. Wash them very well 3 times. 2 Pour enough water and soak them for 2 to 3 hours. You can also leave them overnight for 8 hours. 2 Pour enough water and soak them for 2 to 3 hours. You can also leave them overnight for 8 hours. 3 Add rice to another large pot and wash 3 times. 3 Add rice to another large pot and wash 3 times. 4 Next add red chilies to the rice and soak them for 2 to 3 hours. Same this one too you can leave the rice overnight for 8 hours. 4 Next add red chilies to the rice and soak them for 2 to 3 hours. Same this one too you can leave the rice overnight for 8 hours. 5 Drain the water from both the pots. 5 Drain the water from both the pots. 6 Add rice and red chilies to a blender jar along with little water. Blend to a slightly coarse paste or thick batter. 6 Add rice and red chilies to a blender jar along with little water. Blend to a slightly coarse paste or thick batter. 7 Transfer the batter to a pot. Add dals, jeera and ginger to the jar. Also add little water and blend to a slightly coarse thick batter. Mix this with the rice batter. 7 Transfer the batter to a pot. Add dals, jeera and ginger to the jar. Also add little water and blend to a slightly coarse thick batter. Mix this with the rice batter. 8 Heat a pan. Add few drops of oil and smear it all over the pan with a tissue. 8 Heat a pan. Add few drops of oil and smear it all over the pan with a tissue. 9 While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter. Mix everything well. 9 While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter. Mix everything well. 10 If you prefer to make thick adai, the consistency of the batter must be thick but of spreading consistency. 10 If you prefer to make thick adai, the consistency of the batter must be thick but of spreading consistency. 11 If you prefer thin adai, then add more water as needed. Mix well to bring the consistency to a slightly less thick batter, not runny. The batter must be easily spreadable on the pan. 11 If you prefer thin adai, then add more water as needed. Mix well to bring the consistency to a slightly less thick batter, not runny. The batter must be easily spreadable on the pan. 12 Regulate the flame to medium. Make sure the pan is hot. Pour one ladle of batter and spread it quickly like a dosa. Spread it to thick or thin adai as per your liking. Add 1/2 tsp oil or ghee across the edges. Cook on a medium heat. 12 Regulate the flame to medium. Make sure the pan is hot. Pour one ladle of batter and spread it quickly like a dosa. Spread it to thick or thin adai as per your liking. Add 1/2 tsp oil or ghee across the edges. Cook on a medium heat. 13 When it gets cooked on one side, the edges loosen from the pan slightly. Flip it and cook on the other side as well. Make sure it is cooked on both the sides until crisp. 13 When it gets cooked on one side, the edges loosen from the pan slightly. Flip it and cook on the other side as well. Make sure it is cooked on both the sides until crisp. 14 Serve adai dosa with coconut chutney or aviyal. 14 Serve adai dosa with coconut chutney or aviyal. 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