5 December 2014


Adai is a typical preparation in most households, especially on the occasion of Karthigai, the famous festival of lights celebrated in the Tamil Karthik month.
It's a wholesome pancake combining rice and lentils. It's best served with jaggery which balances out the heaviness of the lentils and eases digestion.


Raw rice - 1 cup 
Boiled rice - 1 cup
Whole black gram (with skin) - 1/4 cup 
Split Pigeon peas (Toor dal) - 1/4 cup 
Dry Red Chilies - 2 
Hing - 1/2 tsp
Salt to taste


1. Wash and soak both the rice together for about 2 hours. You can also use 2 cups of raw rice itself instead of boiled rice. 

2. In a mixer blend together the soaked rice and red chilies. Grind coarsely.

3. Rinse the lentils and immediately add to the mixer along with salt and hing. Pulse it just once as we do not want the dals to be too mashed.

4. Transfer to a bowl and check for salt. Add fresh curry leaves and give it a stir. Check batter consistency, add little water if too thick; we need it to be like dosa batter.

5. Heat a flat tawa on medium heat. Pour a ladle of batter and spread evenly. Make 3-4 small holes around the centre and pour a little oil around the adai and in the holes as well. Let cook on both sides till crispy.
Serve hot as desired.


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