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Adai
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.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Soaking time
5
minutes
mins
Total Time
45
minutes
mins
Course:
tiffin
Cuisine:
South Indian
Keyword:
Adai
Servings:
6
Calories:
125
kcal
Author:
Srividhya G
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
Calories:
125
kcal
|
Carbohydrates:
21
g
|
Protein:
7
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
642
mg
|
Potassium:
89
mg
|
Fiber:
7
g
|
Sugar:
2
g
|
Vitamin A:
341
IU
|
Vitamin C:
101
mg
|
Calcium:
47
mg
|
Iron:
2
mg