Thursday, March 23, 2017

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June 3, 2010 by shankari  
Filed under Breakfast

We are just beginning to enjoy the weather here with our parents. We have made small trips close by and have been cooking a lot as well. I am trying to learn as much as I can from amma. Growing up, I preferred the regular dosas to this, but once I came to the US, I began to crave for foods most familiar to me.

Adai is a south Indian breakfast/dinner dish served along with chutney, some jaggery and in our home, freshly crushed garlic and a dollop of freshly churned butter.  Do you notice the amount sides for one dish? :) We were spoiled. It is typically made when the dosa batter is getting over and family members want something else other than regular dosa.  Adai is a highly protein laden dish and does not require much advance planning.

Par boiled rice /Idly rice – 1 cup (uncooked)

Jasmine rice – 1 cup (uncooked)

Tuvar dal – 1 cup

Channa – dal – 1 cup

Urad dal – 1 cup

Dried red chillies – 8 or more to taste

Asafetida – 1/2 tsp

Onion – 1 medium size, roughly chopped

Salt – 1 tsp

Oil – ½ tsp

Mustard Seeds – 1 tsp

Curry leaves – 6, finely chopped

Cumin seeds – 1 tsp

  • Soak rice and dals in water for an hour and grind along with onion, red chillies, asafetida and salt with little water to make a thick batter. This batter can be ground in a regular blender.
  • Heat oil in a sauté pan and when the oil is hot, add mustard seeds, curry leaves and cumin seeds and when the mustard pops, pour over the batter and mix well.
  • Heat an electric griddle or iron skillet, pour a big ladle full in the center and spread with the back of the ladle. You can spread it think or thick to suit your taste.
  • Drizzle oil around the edges and some inside. Let is cook on medium low (until it turns brown) and then flip to cook the other side.
  • Fold in half and serve with a dollop of butter with as many sides as your family likes.

The red hot chutney you see on the side is a whole another post.

Notes: Eileen asked a question about par boiled rice- please note that it is a variety of rice available at the Indian store. If you don’t want to make a trip to the Indian store, substitute  either with jasmine rice.


9 Responses to “Adai”
  1. Asha says:

    I love Adai too although it’s not a traditional K’taka dish. It’s easy to make and so nutritious. Looks good, enjoy there! :)

  2. Eileen says:

    so do you use cooked rice and raw rice? Both get ground up?

    • shankari says:

      Eileen, they are both raw rice. We get par boiled rice @ the Indian store. But if you want, you can use just jasmine rice

  3. indosungod says:

    Shankari, I really like adai. Growing up I have never had adai. Now it is my go to dish when things start getting boring with the regular idli dosai routine.

  4. Melly says:

    How is your mom enjoying CA? I’d love to hear what she thinks. :) What is just so second nature to you seems so complicated to me. It looks and sounds wonderful and I know your house must smell fantastic from morning to night.

  5. Happy Cook says:

    I think i am comming over there to stay there till you parents go back to India so i can also enjoy all the delcious food she is preparing :-)

  6. Joanne says:

    I’m always interested in seeing what other cultures have for breakfast! Looks delicious.

  7. Veggie Belly says:

    I love adai with some jaggery. Yum!

  8. A&N says:

    I love Adai. I miss my Amma’s crisp Adai. I can eat Adai everyday.

    Yours looks so crisp! I still haven’t achieved the perfect Adai! Should try your recipe sometime.

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