A popular south indian breakfast recipe made of rice and lentils.
- Raw rice - 1 cup
- Chana dal (split bengal gram) - 1/2 cup
- Urad dal - 1/2 cup
- Tur dal - 1/4 cup
- Grated ginger - 1 teaspoon
- Whole red chillies - 4 nos
- Grated coconut - 4 tablespoons
- A pinch of asafoetida (hing)
- Turmeric powder - 1/4 teaspoon
- 1 string of curry leaves
- Salt to taste
- Cooking oil
Soak raw rice, chana dal, urad dal, tur dal and red chillies in water overnight.
Next day, grind them alongwith ginger, grated coconut and little water to make a coarse and thick batter.
Add turmeric powder, salt, asafoetida and curry leaves to the batter and mix well.
Heat a non stick tawa on medium flame. Pour a ladle of batter and spread evenly to a medium circle. Pour oil on all the sides. Turn over once the underside is done. Cook on the other side. Once done, remove from fire.
Serve adai with grated jaggery.
Note : You can also add chopped onions to the batter before preparing adai.