Adai (Mixed lentils dosa) is a protein rich crepe prepared by mixing small amounts of various lentils. It is found that the mixture of lentils provides a complete source of amino acids similar to animal sources of proteins. You may check this link from American Institute for Cancer Research to know more about nutritional benefits of lentils: http://www.aicr.org/foods-that-fight-cancer/legumes.html
Adai tastes best with aviyal; since adai is prepared with assorted lentils & aviyal with medley of vegetables, it prevents vitamin & mineral deficiency and it turns out to be a complete meal. Hence it can be ideally served to children and old people alike.
Also adai can be served with mor-kuzhambu.
Now the recipe for kara adai or paruppu adai is as below:
Time Taken (excluding soaking time): 30 min
Serves: 30 adais
- Idli Rice – 1 cup (200 g)
- Green gram (paasi paruppu) – 1/2 cup (100 g)
- Red Lentil (Masoor Dal) – 1/2 cup (100 g)
- Bengal gram (Kadalai paruppu)- 1/2 cup (100 g)
- Black gram (Ulundhu)- 1/2 cup (100 g)
- Red chillies – 10 Nos.
- Ginger – 1 inch length
- Shallots (chinna vengayam) – 1/2 cup (100 g)
- Drumstick leaves (murungai ilai) – a handful
- Turmeric powder – 1 tsp
- Salt – 2 tsp
- Asafoetida (perungaya thool)- 1/4 tsp
- Coconut oil for drawing dosa
Cooking Method :
- Wash rice & lentils together and soak for 3 hours.
- Wash drumstick leaves, chop onions finely & keep them aside.
- Grind ginger & red chillies coarsely and then add rice & lentils to grind into a slightly coarse batter by adding little water.
- Add turmeric powder, salt & asafoetida and mix them well.
- Add chopped onions & drumstick leaves to the batter.
- Add enough water to get the right consistency for drawing adai.
- Heat iron griddle in medium flame; when it gets hot, reduce flame to low before spreading batter.
- Grease griddle, spread adai batter in circle.
- Sprinkle oil on top of adai and around the edge.
- Increase flame to medium & cook adai till its bottom turns golden.
- Reduce flame to medium low, turn adai over to next side & cook for a min.
- Garnish with a dollop of butter and serve hot with aviyal & jaggery.
- To reduce soaking time, people may soak grains or cereals in hot water. But never soak them in hot water if they are intended for grinding; they can be soaked in hot water only when they are going to be cooked/ pressure cooked.
- If lentils are not soaked completely, you will notice raw smell even after making adai.
- You can also add red gram or thuvaram paruppu (half cup or 100 g); I did not include this as I don’t want to increase the quantity.
- If you are taking drumstick leaves for the first time, saute them in a teaspoon of oil for easy digestion before adding to batter.
- You can also add coconut pieces for crunchiness.
- If you don’t prefer crunchy raw onion, saute them before adding to batter.
- As lentils are not easily digestible I have added ginger.
- You can use sesame oil instead of coconut oil.