Adai (mixed lentils crepe) is a traditional protein-rich dosa prepared using rice and assorted lentils. Adai may be prepared crispy liked by children or soft for elders and served for breakfast or dinner.
Adai tastes best when served with mor-kuzhambu,or avial, but we can simply serve adai with idli podi, coconut chutney, or sugar. When adai is served with aviyal it becomes a complete meal as adai is made of assorted lentils & aviyal with medley of vegetables. Hence adai aviyal can be taken frequently to prevent the vitamin & mineral deficiency among kids & old people.
Health Benefits: It is a good idea for vegetarians/ vegans to take a mixture of various lentils along with rice to get a full spectrum of amino acids equivalent to the animal source of protein. You may also check this link from American Institute for Cancer Research to know more about the benefits of including lentils in our diet. Now the recipe for kara adai or paruppu adai is as below:
Time Taken (excluding soaking time): 30 min
Serves: 30 adai
- 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 piece
- 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
- Coldpressed coconut oil for drawing adai
Cooking Method :
- Wash rice & lentils and soak them together for 3 to 4 hours.
- Wash drumstick leaves, chop shallots finely & keep them aside.
- First we need to grind ginger & red chillies and then add soaked rice & lentils* into the mixer-grinder 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.
- Pour adequate water to get the right consistency for drawing adai.
- Heat dosa griddle in medium flame.
- When it is hot, reduce flame to low and smear the griddle with oil.
- Pour batter using a ladle at the center of griddle and spread out in circular motion with the desired thickness.
- Sprinkle oil over adai and around the edge.
- Increase flame to medium & cook adai until you notice the change of color (or when its bottom turns golden).
- Flip adai using dosa spatula and cook the other side also.
- Remove adai from griddle and repeat from step#9 to prepare as many adai as required.
- Refrigerate remaining batter for later use up to 3 days.
- Serve adai with a dollop of butter, jaggery and aviyal.
*I blitzed lentils & rice in 2 batches, first batch with chillies & ginger but you can grind them in one shot if you are using wet grinder.
Adai making tips:
- To reduce the soaking time, people tend to soak grains or cereals in hot water. But it is not a good practice to soak them in hot water if you are intended to prepare a batter; they shall be soaked in hot water only when you plan to cook them.
- If lentils are not soaked completely, you are most likely to notice the raw smell of lentils in the adai even when you cook in low flame for long time.
- 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, it is better to saute them in a teaspoon of oil for improved digestion before adding into batter.
- If you don’t like the pungent flavour of shallots, you can saute them before adding into batter.
- As lentils are not easily digestible I have added ginger.
- You can also add chopped coconut pieces or grated coconut.
- You may use sesame oil instead of coconut oil.