Adai is a south Indian recipe, from the tamil platter. It is prepared with rice and gram, soaked in water and grind to smooth batter. It is extremely delicious and goes with coconut chutney, sambar or any podi.
Rice 3 cups
Pigeon peas (tuar dal) 1 cup
Split chick peas (chana dal) 1 cup
Black gram (urad dal) 1 cup
Red chillies 5-6 no
Curry leaves 2-3 sprigs
Salt to taste
Wash and soak rice, pigeon peas (tuar dal), split chick peas (chana dal) and black gram (urad dal) in water for 3-4 hours. Grind it together coarsely with salt, red chillies and curry leaves with little quantity of water. The consistency is thick compared to dosa batter. Leave the batter for 1 -1 ½ hrs to ferment.
Take flat tawa heat it. Apply some oil. Take small quantity of batter; spread it in circular motion like dosa. Spread oil along the edges. Turn it to the other side. Adai could be served with coconut chutneys, sambars and podi’s.