Adai – savory crepes aka rice and lentil dosa prepared with rice, channa dal, toor dal along with urad dal and spiced up with chilies. Here is my version of the adai recipe.
Adai – avial one of the best combos available in tiffin items. Adai is the lentil dosa prepared with rice, toor dal, channa dal along with urad dal, and spiced up with chilies.
I like to eat these lentil crepes with honey and my husband with jaggery and ghee. No matter what your side dish is, adai is yummy and healthy by itself. It belongs to the dosa/crepes family, and it includes toor dal and chana dal, making it comparatively healthier than dosa.
Ingredients:
- Idli Rice – 1 cup (I have used basmati rice and also regular raw rice) :-) It comes out well.
- Toor dal – ⅓ cup
- Urad dal – ⅓ cup
- Chana dal – ⅓ cup
- Dried Red chilies – 3
- Green chilies – 2
- Salt as per taste
- Coconut ⅓ cup (optional)
- Curry leaves – 1 strand
Procedure:
- Soak the rice, dhals along with the chilies for 4 to 5 hrs.
- Grind them coarsely. It should not be as smooth as a dosa batter.
- Adai batter doesn’t need to be fermented; you can make adai right away.
- Add salt, coconut and curry leaves to the batter.
- Make adai in the same way as you make dosa. (The batter should not be as watery as dosa. It should be a little thick)
Cheese Adai:
I also make cheese Adai for the kiddo. I sprinkle cheese on top of it. Yummy kids friendly cheesy adai is also ready.
Recipe Notes:
- Adjust the spices and salt as your taste.
- You can use onion along with coconut or skip coconut and add just onion.
Serve hot with avial or honey or jaggery or with chutney. And with leftover batter, you can also make delicious pakoras and vadai.
Adai
Ingredients
The ratio of rice is to dals is 1:1. 1 cup = 240ml; 1 tbsp=15ml; 1 tsp=5ml
- 1 rice Idli Rice I have used basmati rice and also regular raw rice :-) It comes out really well.
- ⅓ cup Toor dhal
- ⅓ cup Urad dhal
- ⅓ cup Chana dhal
- 3 Dried Red chilies
- 2 Green chilies
- 1.5 tsp Salt as per taste
- ⅓ cup Coconut optional
- 10 leaves Curry leaves
Instructions
- Soak the rice, dals along with the chillies for 4 to 5 hrs.
- Grind them coarsely. It should not be as smooth as dosa batter.
- Adai batter doesn't need to be fermented, you can make adai right away.
- Add salt, coconut and curry leaves to batter.
- Make adai in the same way as you make dosa. (The batter should not be as watery as dosa. It should be little thick)
Cheese Adai
- I also make cheese Adai for the kiddo. I just sprinkle cheese on top of the adai and that’s it. Yummy kids friendly cheesy adai is also ready.
Notes
- Adjust the spices and salt as your taste.
- Instead of coconut, onions can be used too.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
If you’ve made these savory lentils crepes, please share your photos with me on Pinterest, Facebook, Instagram, YouTube, or Twitter – I will be delighted to see your results!
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