Adai
This is a very easy tiffin item which will find its way into my kitchen whenever I am short of idly batter. It can be prepared if we plan just one hour in advance. Very handy for bachelors.
Ingredients
Bengal gram (kadalai paruppu)-3/4 cup
Red gram (thuvaram paruppu)-3/4 cup
Peeled broken green gram (pasi paruppu)-1/4 cup
Urudh dhal-1/4 cup
Par boiled rice-3/4 cup
Raw rice-3/4 cup
Red chillies-6
Ani seed-1/2 teaspoon
Soak all the above said items for 45 minutes(including chillies and ani seeds) Put it in the mixie and grind it. The batter should not become very smooth .Adai can be prepared just by adding salt ,turmeric powder and asafoteda alone, if you don’t find time to cut onions or scrape coconut. If you have enough time and want a very tasty adai then continue reading
Ingredients to be mixed in the batter
Small or big onions nicely minced-1 cup
Curry leaf nicely chopped-1 table spoon
Coriander leaf nicely chopped-2 table spoons
Grated coconut-3 tablespoons
Mix the above said items in the batter
As adai should be little bit thick, the batter should also be of thicker consistency. Usually no side dish is needed for adai. It will go very well with little jaggery (vellum)
27 comments:
Hi Aachi,
I tried making adai, it came out very well. Such an authentic taste !
Kudos to u !!
Aachi,
I tried this adai recipe and your idly recipe recently and they came out really well. Thanks for your step by step explanation. Could you please instruct on how to make good dosa as well? Mine are not good.
Devi,No seperate batter needed for dosa.Take little idly batter.Add little water.Mix well.Put a non stick tawa in the stove.When the tawa is hot dont pour oil .just spread the batter.add a few drops of oil on top.Close the tawa for 2 minutes.If you want a roast,Turn the side and pour little oil and wait,else take out.
Hi Solai Achi.. I love adai.. My grandma used to add murungakeerai to this.. But its not available in US.
Can you tell me what is ani seed? I intend to make this receipe tonight :) Will let you know how it turns out! Thank you!
Meenu - aniseed = sombu in Tamil or saunf in Hindi.
Hi Aachi, What is Urudh dhal in tamil? What is Par boiled rice? Can we use any kind of Raw rice? - Swarna
swarna,urudh dhal is uzhundu.par boiled rice or idly rice.You can use any raw rice.
Dear Aachi, I have tried the adai recipe & have not tasted such a tasty one as long as I remember.My daughter never liked adai didn't complain a word and my hubby also liked very much.
Hello aunty,
I tried this today and it came out pretty well. Very simple and delicious too.
Thank you.
Kothai,i reffer perunjeerakam as aniseed.It is in some places referred so.
Hi aachi,
Thanks for the wonderful dish..
Once we make this batter, can we store it and use on the next day also??
Thanks,
Jey
we can store the batter in the fridge for a day or two.
Hi Aachi,
what is the difference between old and new tamrind. how to identify.KINDLY ADVICE.
With thanks,
punitha
punitha,we usually identify the new tamarind by color only.old one will be little or too dark.
aunty,thanks for your reply in making idly. I will try it out and give u the feedback.
Today we tried your adai and tasted delicious and no words to express the taste.please continue posting recipes.
Dear Achi,
Your website is godsent for beginners like me. I want to make this recipe, but I have whole unpeeled green gram. Is it ok if i soak the whole mung dal longer and then use it to make adai or will it not work?
Abi,dont use green gram for adai,it should be broken.If you dont have leave that alone.No problem if you dont add that.sorry I couldnt reply during the week end as I was out of town.
Hello aunty,
We tried adai,it turned out so well,there was no need for side dish,it tasted so delicious and could make in a short span of time,thank you for such wonderful recipes,
Skl
Forgot to tell your in my comments for tomato rice that i had tried your adai and it was a hit. It is not the first time i am making adai, but that was some other measurement, This was very very tasty. Thanks and ton
Aachi, how much water should be added approximately to get the batter consistency ? And should I slightly toast the green gram prior to soaking it . Thanks for this wonderful blog. takes me a bit closer to home when I cook you recipies . Love, Jayashree
Jayasree,no need to roast the green gram.The consistency should be in between idli and dosai batter.If you want the adai to be thin then have the dosa batter consistency.
Thanks so much Aachi , I followed you exact instructions. The outcome was awesome .I cant wait to try the morning star soy recipe you blogged recently. Love , Jayashree
Hi Aachi, I remember you putting a post with morning star soy recipe with plantains in it. I searched through your posts but cant find it now, can you please repost it?
Mam instead of par boiled rice can I use boiled rice and raw rice for the adai and can u plz tell me how many hours I should ferment the batter for making adai dosa
Arthi ,use boiled rice and raw rice.I mean boiled rice only.
Arthi ,use boiled rice and raw rice.I mean boiled rice only.
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